Introduction

These Pumpkin Old Fashioned Doughnuts offer a cozy twist on a classic treat, perfect for fall or any time you crave a comforting sweet. Flavored with warm spices and coated in a luscious pumpkin glaze, they bring the taste of autumn to your kitchen.

The image shows a close-up stack of three glazed donuts on a white marbled surface. The bottom and middle donuts are fully coated with a smooth, light brown, slightly speckled glaze that looks creamy and thick. The top donut is broken in half, revealing a soft, spongy yellow inside with a moist texture, while its top half is also covered with the same glaze. The glaze on all donuts has a shiny finish, creating an inviting and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (339 grams) cake flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon fine sea salt
3/4 teaspoon ground nutmeg (use less if you don’t love nutmeg)
2 teaspoons pumpkin pie spice
1/2 cup (100 grams) granulated sugar
2 tablespoons unsalted butter
2 large egg yolks
2/3 cup (165 ml) sour cream or plain yogurt
1/2 cup (120 ml) pumpkin puree
Canola oil, for frying
4 1/2 cups (450 grams) powdered sugar, sifted
2 teaspoons light corn syrup or golden syrup
1/4 teaspoon fine sea salt
1 teaspoon pumpkin pie spice
1/4 cup (60 ml) pumpkin puree
1/2 teaspoon vanilla
1/4 cup (60 ml) hot water

Instructions

Step 1: In a medium bowl, sift together the cake flour, baking powder, salt, nutmeg, and pumpkin pie spice. Set aside.
Step 2: In a large bowl, use an electric mixer to beat the granulated sugar and unsalted butter on low speed until the mixture looks sandy, about 1 minute.
Step 3: Add the egg yolks, increase the mixer speed to medium, and beat until the mixture is light and thick, about 1 minute.
Step 4: On low speed, gradually add the flour mixture in three parts, alternating with the sour cream and pumpkin puree, mixing until just combined. The dough should be sticky like biscuit dough.
Step 5: Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for 45 minutes or up to 24 hours.
Step 6: To make the glaze, beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla in a large bowl until combined.
Step 7: Gradually add the hot water on medium speed, scraping down the bowl as needed, until the glaze is smooth. Set aside.
Step 8: Pour 2 inches of canola oil into a large heavy pot and heat to 325°F using a candy thermometer.
Step 9: On a generously floured surface, roll out the chilled dough to about 1/2-inch thick and 8 inches wide. Cut out doughnuts and holes, flouring the cutter to prevent sticking. Gently re-roll scraps to make more holes.
Step 10: Shake off excess flour from doughnuts and carefully fry about three at a time in hot oil. When they float, fry for 20–30 seconds, then flip and fry for about another minute until golden. Drain on a paper towel-lined cooling rack. Fry the holes for about 20–30 seconds per side.
Step 11: While still warm, whisk the glaze again and dip the cracked side of each doughnut into the glaze. Let dry on racks until set, about 15 minutes. Serve the same day for best flavor and texture.

Tips & Variations

For a less intense nutmeg flavor, reduce the ground nutmeg to 1/4 teaspoon.
If you prefer a dairy-free option, substitute the sour cream with coconut yogurt.
Use a candy thermometer to maintain consistent oil temperature and avoid greasy doughnuts.
Try rolling the glazed doughnuts in chopped toasted pecans or cinnamon sugar for extra texture.

Storage

These doughnuts are best enjoyed the same day they are made, as the glaze softens over time. If needed, store leftovers in an airtight container at room temperature for up to 24 hours. To refresh, warm gently in a low oven but avoid microwaving to preserve texture.

How to Serve

The image shows a close-up of two stacked donuts on a white marbled surface. The bottom donut is whole, covered in a smooth, light brown glaze with tiny dark specks, giving it a slightly shiny texture. The top donut is cut in half, with the inside showing a soft, yellowish cake texture that looks moist and fluffy. The glaze on the top donut matches the bottom one, slightly dripping over the edges and having a thick, creamy consistency. The focus is sharp on the donuts, emphasizing the contrast between the glaze and the crumb inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before rolling and frying. Keep it well wrapped to prevent drying out.

What is the best oil for frying these doughnuts?

Canola oil is recommended for its neutral flavor and high smoke point, but vegetable or peanut oil can also be used.