Ingredients

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1 cup dark brown sugar

2 tablespoons butter

1/4 cup pumpkin butter

2 tablespoons canned pumpkin purée

1/2 cup milk

2 eggs

Canola oil, as needed for frying

1 cup granulated sugar

2 teaspoons pumpkin pie spice (for coating)

Instructions

Step 1: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and ground cinnamon to aerate and combine. Set aside.

Step 2: In a stand mixer bowl, combine dark brown sugar, butter, pumpkin butter, and canned pumpkin purée. Beat with the paddle attachment until fluffy.

Step 3: Gradually add the milk and then the eggs one at a time, mixing well after each addition. Reduce the mixer speed to low and slowly add the dry ingredients until a soft, sticky dough forms.

Step 4: Line a sheet tray with a silicone mat and turn the dough out onto it. Flour the top of the dough and your hands, then gently spread the dough to about 1/2 inch thickness, covering most of the tray.

Step 5: Freeze the dough for 1 hour to firm it up, making it easier to cut and handle.

Step 6: Remove from the freezer and use a donut cutter to cut out donuts and holes, placing them close together to maximize yield. Arrange the cut donuts on another silicone-lined sheet tray.

Step 7: Return the cut donuts to the freezer for another 30 minutes to firm up before frying.

Step 8: Heat about 3 inches of canola oil in a large, deep skillet to 350°F (175°C), using a deep-fry thermometer to check the temperature.

Step 9: Fry the donuts in batches for about 1 minute per side until golden. Drain on a paper towel-lined plate. While frying, mix granulated sugar with pumpkin pie spice for coating.

Step 10: Toss the warm donuts in the spiced sugar mixture until coated. Serve immediately and enjoy their fresh, tender pumpkin flavor.

Tips & Variations

Use pumpkin pie spice with no added salt for best flavor control.

For a lighter donut, consider baking instead of frying at 350°F for about 10-12 minutes.

Substitute canola oil with vegetable or peanut oil for frying depending on your preference.

Try glazing the donuts with a simple vanilla icing instead of the spiced sugar coating for a sweeter finish.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but make sure to cook and puree fresh pumpkin first to the consistency of canned pumpkin purée for the best texture and flavor in your donuts.

How do I know when the oil is the right temperature for frying?

A deep-fry thermometer is the most reliable tool to keep the oil at about 350°F (175°C). If you don’t have one, test by dropping a small piece of dough into the oil; it should sink then rise quickly with bubbles forming around it.