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Glazed Pumpkin Donuts

  • Yield: 12 1x


For the donuts:

  • 4 1/4c flour, plus more for the counter
  • 1c sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon*
  • 1/2 tsp nutmeg*
  • 1/4 tsp cloves*
  • 1/4 tsp ginger*
  • 1/4 tsp cardamom*
  • 2 eggs
  • 2 Tbsp butter, melted
  • 2 tsp vanilla
  • 1/2c buttermilk
  • 1c pumpkin puree (not pumpkin pie filling)
  • canola oil for frying

For the glaze:

  • 4c powdered sugar
  • 2/3c buttermilk
  • 1/2tsp vanilla


  1. In a large Dutch oven or heavy-bottomed pot, pour about 2 inches of canola oil and begin heating to 350 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and cardamom. In a small bowl, whisk together eggs, melted butter, vanilla, buttermilk, and pumpkin puree. Add egg/pumpkin mixture to the dry ingredients and stir until well combined.
  3. Make glaze by combining powdered sugar, buttermilk, and vanilla in a bowl. The glaze should be fairly thin, but you can thicken it somewhat by adding more powdered sugar if desired.
  4. Generously flour the countertop or surface you will be using and turn dough out onto the counter. Pat dough or roll out with rolling pin to between 1/4″- 1/2″ thickness. (The donuts will puff up during the cooking process). Cut with a donut cutter or biscuit cutter.
  5. When oil is heated to 350 degrees, slide donuts in 2-3 at a time, frying on the first side until the edges are lightly browned. Flip carefully using tongs or a metal spatula and continue cooking until lightly browned.
  6. Dip cooked donuts directly into the glaze and place on a cooling rack to set.


*you can substitute 2 1/4 tsp pumpkin pie spice for the cinnamon, nutmeg, cloves, ginger, and cardamom