The Best Cinnamon Pumpkin Donuts (video)
The best pumpkin donuts recipe you’ll ever try, prepared 2 ways! Soft, fluffy and so delicious – they’re one of my favorite pumpkin dessert recipes! These incredible donuts are made a load of real pumpkin puree, maple extract, cinnamon, nutmeg and then dipped in cinnamon sugar. But that’s not all! Use the same recipe to make filled donuts, with pumpkin whipped cream filling! The filled pumpkin donuts are just out of this world! Get ready for the ultimate fall dessert and make a large batch of these because you won’t have just one!
My Pumpkin Donut Video Tutorial!
Watch my YouTube video recipe for step-by-step instructions for making the best cinnamon pumpkin donuts! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Pumpkin Donut Recipe
Here are some tips for the main ingredients you’ll need for this recipe. Find all the ingredients in the printable recipe card below.
- Pumpkin Puree: canned pumpkin puree is the best and easiest choice for this recipe.
- Whole Milk: for making the soft yeast dough. Make sure you don’t overheat the milk!
- Dry Active Yeast: regular active yeast or instant/rapid yeast will work well for this recipe. With instant yeast, the proofing time will be much shorter.
- All-Purpose Flour: the best flour for making these pumpkin donuts.
- Cinnamon & Nutmeg: for adding flavor to the donuts and for the sugar coating.
- Cooking Oil: for deep frying the donuts. I typically use canola oil since it has very little flavor.
- Heavy Cream: for making the cream filled donuts. Make sure to use very well chilled cream!
- Cream Cheese: for making the filling for the filled donuts. Soften the cheese at room temperature for about 30 minutes prior to using.
Supplies for Making Donuts
Need some supplies to make this recipe? You can get them online using my Amazon affiliate links. Using these links won’t cost you extra and I’ll earn a small commission!
- Classic Donut Cutter – a standard donut cutter that you can use again and again.
- Round Donut Cutter – perfect for filled donuts; this cutter has a removable center piece.
- Maple Extract – this extract adds so much incredible flavor to the recipe!
- Candy Thermometer – use this thermometer to get the frying oil to the right temperature!
Making Donuts with Yeast Dough
Classic doughnuts or donuts (whichever name you like to use!) are made using a yeast dough. The dough is allowed to proof, then it’s rolled, cut and deep-fried. Like any good, classic donut recipe, these pumpkin donuts are made with a soft yeast dough. Getting the dough just right is the most important part! The dough needs to be very soft and slightly sticky, which allows it to expand and become super fluffy when deep fried. Preparing yeast dough does take a few hours but it’s well worth the wait! This fall dessert recipe is perfect as a weekend baking project!
How to Make Cinnamon Pumpkin Donuts
I love this simple and delicious recipe! It will satisfy all your fall cravings! Here’s how I make the best cinnamon pumpkin donuts!
- Prepare the yeast dough first. Warm the milk in the microwave or on the stove top until lukewarm; the milk should not be too hot! Pour the milk into a large mixing bowl and whisk in the sugar for about 30 seconds. Sprinkle the dry yeast over the top and let it stand for 5 minutes.
- Whisk again and add the melted butter (cooled!), egg, pumpkin puree, vanilla and maple extracts, salt, cinnamon and nutmeg. Whisk all the ingredients together for a few minutes, until a smooth batter forms.
- Begin adding the flour, about 1 cup at a time, mixing well after each addition. Once a dough ball forms, invert the dough onto a lightly floured work surface. Knead the dough for 4 to 5 minutes, dusting occasionally with flour when needed. The dough needs to be super soft and slightly sticky.
- Place the dough back into a clean mixing bowl and cover the bowl with a kitchen towel. Allow the dough to proof in a warm corner of the kitchen until doubled in size, about 1 to 1 1/2 hours.
Deep Frying the Donuts
- Deep frying: Once the dough has proofed, begin preheating the frying oil. Pour the oil into a large braising pan or pot and attached a thermometer. Warm the oil over medium-high heat until it reaches 350F/177C.
- Meanwhile, knead the proofed dough for 1 minute, then use a floured rolling pin to roll the dough out. The dough needs to be on the thicker side, about 1/3 to 1/2-inch thickness. Use a classic donut cutter or a 3-inch circle cutter to cut out the shape. Cut out as many as possible, then collect the scrapes, knead and reuse.
- Drop the doughnuts into the preheated oil and fry for 3 to 4 minutes per side, until the doughnuts are a deep golden color. Turn them with tongs and continue cooking on the other side. Once done, remove the doughnuts onto paper towels to absorb the excess oil.
- Cinnamon Sugar Coating: Once the donuts are fried, they’re dipped into cinnamon sugar for a tasty and sugary finish. Make sure to coat the donuts in the sugar as soon as you take them out of the oil! They need to be hot in order for the sugar to stick! I love to enjoy the donuts warm, with a cup of coffee! If you’re making filled donuts, make sure to cool them completely!
Making Cream Filled Pumpkin Donuts
Filled donuts are so good, especially when they’re pumpkin donuts filled with pumpkin whipped cream! The filling by itself is to die for! You can literally eat it with a spoon as a dessert!
- For making the filled donuts, I use the exact same recipe but a different cutter. Use a simple, round cutter and prepare the recipe the same.
- Once the donuts are completely cooled, use a knife to cut small pockets into each donut from the side.
- Transfer the filling into a pastry bag and pipe each donut full of cream; it’s okay if it comes out the sides! Keep any leftover filled donuts refrigerated. This filling recipe yields enough filling for the entire doughnut batch. If you want to make half regular and half filled, reduce the filling recipe in half.
Can These Donuts be Baked?
Yes, you can bake these doughnuts instead of deep-frying them but the texture won’t be quite the same. Cut out the doughnuts and place them onto a lined baking sheet. Let them proof for about 30 minutes, then bake at 350F until golden.
More Recipes!
Looking for more incredible pumpkin dessert recipes?! Check out some of my other recipes you’re sure to enjoy!
- Pumpkin Chocolate Babka – soft and fluffy pumpkin bread twisted and filled with chocolate spread! So delicious and great with a cup of coffee!
- Pumpkin Chocolate Chip Cookies – the best soft and chewy cookies with pumpkin spice, caramel, and chocolate!!
- Easy Apple Fritters – SUPER easy and delicious apple fritters, coated with a cinnamon glaze!
- Pumpkin Cinnamon Rolls – the best fall cinnamon rolls with double pumpkin, cinnamon sugar and cream cheese icing!
- Sea Salt Caramel Beignets – the most delicious donuts ever, coated in cinnamon sugar. Enjoy with a homemade sea salt caramel dipping sauce!
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The Best Classic Pumpkin Donuts Recipe (video)
Ingredients
- 1 cup whole milk
- 1 tbsp dry active yeast
- 1 large egg
- 1/3 cup butter, melted
- 1 cup sugar
- 1 tsp salt
- 1 cup pumpkin puree
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp vanilla
- 1/2 tsp maple extract, optional
- 5 1/2 cups all-purpose flour
- 8 to 10 cups canola oil, for frying
For Cinnamon Coating:
- 1 cup sugar
- 1 tbsp ground cinnamon
For Filling:
- 8 oz cream cheese, softened
- 3/4 cup pumpkin puree
- 1/2 tsp maple extract, or vanilla
- 1 tsp ground cinnamon
- 2 cups confectioner’s sugar
- 1 cup heavy cream
Instructions
For the Yeast Dough:
- Prepare the yeast dough first. Warm the milk in the microwave or on the stove top until lukewarm; the milk should not be too hot! Pour the milk into a large mixing bowl and whisk in the sugar for about 30 seconds. Sprinkle the dry yeast over the top and let it stand for 5 minutes. Whisk again and add the melted butter (cooled!), egg, pumpkin puree, vanilla and maple extracts, salt, cinnamon and nutmeg. Whisk all the ingredients together for a few minutes, until a smooth batter forms.
- Begin adding the flour, about 1 cup at a time, mixing well after each addition. Once a dough ball forms, invert the dough onto a lightly floured work surface. Knead the dough for 4 to 5 minutes, dusting occasionally with flour when needed. The dough needs to be super soft and slightly sticky. Place the dough back into a clean mixing bowl and cover the bowl with a kitchen towel. Allow the dough to proof in a warm corner of the kitchen until doubled in size, about 1 to 1 1/2 hours.
Making the Pumpkin Donuts:
- Once the dough has proofed, begin preheating the frying oil. Pour the oil into a large braising pan or pot and attached a thermometer. Warm the oil over medium-high heat until it reaches 350F/177C.
- Meanwhile, knead the proofed dough for 1 minute, then use a floured rolling pin to roll the dough out. The dough needs to be on the thicker side, about 1/3 to 1/2-inch thickness. Use a classic donut cutter or a 3-inch circle cutter to cut out the shape. Cut out as many as possible, then collect the scrapes, knead and reuse.
- Drop the doughnuts into the preheated oil and fry for 3 to 4 minutes per side, until the doughnuts are a deep golden color. Turn them with tongs and continue cooking on the other side. Once done, remove the doughnuts onto paper towels to absorb the excess oil. In a medium bowl, combine the remaining 1 cup sugar and 1 tbsp cinnamon and whisk together. About 30 seconds after removing from the oil, gently dip the hot doughnuts into the cinnamon sugar until well coated all over. Place them onto a wire rack to cool.
For Filled Pumpkin Donuts:
- For the filling: in a mixing bowl, whisk the softened cream cheese for a few minutes until it’s smooth and clump-free, about 2 minutes. Add the pumpkin puree, extract and cinnamon and whisk again for a few minutes until the mixture is uniform; scrape down the sides of the mixing bowl often. Add the powdered sugar and mix again for a minute. Add the heavy cream last and whisk on high speed for about 1 minute, until the filling is fluffy. Do not overmix – overmixing will cause the filling to separate!
- Transfer the filling into a pastry bag tipped with a filling tip or a regular star tip. Allow the donuts to cool completely before filling them! Use a small knife to make cuts from the side into the center of each donut, creating a pocket inside. Pipe each donut full of the filling; it’s okay if some comes out the sides. Any leftover filled donuts need to be refrigerated. This filling recipe yields enough filling for the entire doughnut batch. If you want to make half regular and half filled, reduce the filling recipe in half.
- Enjoyed this recipe? Please consider leaving me a comment or rating review below to help my blog!
Hi Tatyana, Would like to make this recipe tomorrow. Can you pls suggest how can i make this filling if i can’t use cream cheese or mascarpone? Can i use only heavy cream? If yes then how much total for this recipe? I also want to know if i can use pumpkin puree in the pastry german buttercream recipe?? I’ve tried many of your recipes and they have been loved by all. Thankyou!
My family LOVES this recipe. You should do more donuts recipe:)
I’m so glad to hear that!! 🙂 I will definitely try to share another one this fall season! 🙂
Next time you do a donuts reprice, can you do apple cider donuts.
Apple cider donuts are so good! 🙂 I’ll add that to my recipe list! 🙂
thanks for great and exciting recipe .I made it and it was so delicious
I’m so glad you enjoyed the recipe! 🙂 Thanks for leaving a review!
So I’m trying this recipe for the first time. The donut without the sugar on the outside seems to not be as sweet as anticipated. I’m guessing the sugar in the outside is needed for that extra sweetness.
Hi Matt! The cinnamon sugar coating on the outside is must for me! It makes the donuts. Enjoy!
Can this recipe be used for baking donuts in nonstick donut pans instead of frying? Thank you.
Hi Sue! You’ll need a slightly different batter if you want to use those pans. However, you can bake these. Just shape the donuts, place them onto a lined baking sheet and let them proof for 30 minutes. Bake at 350F for about 25 minutes, until the donuts are golden. Enjoy!
Is there anyway to incorporate or substitute sour dough discard/or active sourdough in this recipe?
Hi Cathy! I personally have never worked with sourdough so I’m not sure how to incorporate it. Sorry I couldn’t offer more help!
Hi Tatyana! These look fabulous and I can’t wait to make them. Is it possible to make the dough the day before and cook them the next morning? If so, how long do I need to bring the dough to temperature after removing from the fridge? Thank you
Hi Karen! Yes, you can make these ahead of time. I recommend shaping the rolls and letting them proof for about 30 minutes, then cover the tray with plastic wrap and refrigerate. I remove my rolls about 30 minutes prior to baking, while my oven is preheating. Enjoy!
The recipe doesn’t specify salted or unsalted butter. Any help??
Hi Ciara. Sorry for any confusion. I recommend using unsalted butter for all my baking and dessert recipes. Hope you love these!
I have so much pumpkins in my garden, I was looking for an original recipe and I found your donuts. I have never bake donuts yet, it’s not very common in France. For a first try, it’s a great success !
Thank you very much for this recipe. I have few difficulties with units because I’m used with grams but it went well and the proportions are huge, I give my neighbors and they were very happy. Many next time I will share 50%, it will be enough for us 4.
The donuts were perfect’ smooth, lightly sweet.
En un mot, parfait 👌.
Un grand merci ☺️
Hi Audrey! You’re most welcome! I’m so happy you and your neighbors enjoyed the donuts! A great way to use those garden pumpkins!