There’s nothing quite like the aroma of freshly baked Homemade Glazed Pumpkin Donuts wafting through your kitchen. These tender, spiced treats are infused with the cozy flavors of pumpkin, cinnamon, and nutmeg, creating a perfect balance of warmth and sweetness. The soft, pillowy texture melts in your mouth, while the glossy glaze adds a delightful crunch. Ready in just 40 minutes, they’re an effortless way to bring a touch of autumn magic to your day.
Each bite is a celebration of fall, with rich pumpkin flavor complemented by the smooth, sugary glaze. Whether enjoyed with a cup of coffee or shared with loved ones, these donuts are a comforting indulgence. Their golden-brown exterior and fluffy interior make them as beautiful as they are delicious. Quick to prepare and impossible to resist, they’re the ultimate homemade treat for any occasion.
Ingredients for Homemade Glazed Pumpkin Donuts
- 3 ½ cups (17 ½ oz/497g) all-purpose flour
- 1 cup (8oz/225g) granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons pumpkin pie spice (or substitute with 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves)
- 1 teaspoon salt
- 1 cup (8oz/225g) pumpkin puree (not pumpkin pie filling)
- ½ cup (4oz/115g) sour cream (or plain Greek yogurt as a substitute)
- 2 large eggs
- 2 tablespoons (1oz/28g) butter, melted
- 2 teaspoons vanilla extract
- Vegetable oil for frying (canola, safflower, or any neutral oil works)
- 1 recipe Vanilla Donut Glaze (store-bought or homemade)
Step-by-Step Instructions
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, pumpkin pie spice, and salt. Mix well.
- In another bowl, whisk together the wet ingredients: pumpkin puree, sour cream, eggs, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Cover the dough and chill in the refrigerator for 15 minutes to firm it up.
- While the dough chills, prepare your frying station. Pour oil into a heavy-bottomed pot to a depth of 3 inches and heat over medium-high heat. Use a thermometer to monitor the temperature, aiming for 350°F (180°C). Place a wire rack or paper towel-lined baking sheet next to the stove for draining the donuts.
- On a floured surface, roll out the dough to ½ inch (1.5cm) thickness. Use a 3-inch (7.5cm) round cutter to cut out donuts. For the holes, use a 1-inch (2.5cm) cutter. Reroll any scraps to make more donuts.
- Once the oil reaches the correct temperature, carefully add 2-3 donuts (or 5-6 holes) at a time. Fry for 2-3 minutes per side, or until golden brown. Use a slotted spoon to flip and remove them.
- Transfer the fried donuts to the wire rack to drain. While still hot, dip both sides into the Vanilla Donut Glaze. Let the glaze set on the rack before serving.
- Enjoy your donuts warm! Store leftovers in an airtight container at room temperature for up to 2 days.
Creative Glaze and Topping Ideas
While the vanilla glaze is classic, why not mix it up? Try a maple glaze by replacing half the vanilla extract with maple syrup. For a festive touch, sprinkle cinnamon sugar or crushed pecans on top while the glaze is still wet. Chocolate lovers can drizzle melted chocolate over the donuts for a decadent twist.
Perfect Pairings for Pumpkin Donuts
These donuts pair wonderfully with a hot cup of spiced chai tea or a creamy pumpkin spice latte. For a cozy breakfast, serve them alongside fresh fruit or a dollop of whipped cream. They also make a delightful dessert when paired with a scoop of vanilla ice cream.
Storage and Reheating Tips
Store leftover donuts in an airtight container at room temperature for up to 2 days. To refresh them, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. Avoid refrigerating, as it can dry them out.
Time-Saving Hacks for Busy Bakers
To save time, prepare the dough the night before and let it chill in the fridge overnight. Use a mini muffin tin to bake donut holes instead of frying them. If you’re short on time, skip the rolling and cutting—drop spoonfuls of dough directly into the oil for rustic, free-form donuts.
Essential Equipment for Donut Success
Invest in a candy thermometer to monitor oil temperature accurately. A donut cutter makes shaping easier, but a round cookie cutter and a small bottle cap work just as well. Use a wire rack for cooling to keep the donuts crisp and prevent sogginess.
Homemade Glazed Pumpkin Donuts
Ingredients
Dry Ingredients
- 3 ½ cups all-purpose flour 17 ½ oz/497g
- 1 cup granulated sugar 8oz/225g
- 4 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree 8oz/225g
- ½ cup sour cream 4oz/115g
- 2 large eggs
- 2 tablespoons butter 1oz/28g, melted
- 2 teaspoons vanilla extract
For Frying
- Vegetable oil canola, safflower, etc.
- 1 recipe Vanilla Donut glaze
Instructions
- In a large bowl, combine your dry ingredients: flour, sugar, baking powder, pie spice, and salt.
- In another bowl, whisk your wet ingredients: pumpkin puree, sour cream, eggs, butter, and vanilla extract.
- Combine the wet and dry ingredients thoroughly to make a dough.
- Cover the dough and let it chill for 15 minutes in the refrigerator to firm up.
- Set up your frying space: pour oil to a 3-inch depth in a heavy-bottomed pot and set over medium-high heat and insert a thermometer, if using.
- Place a baking sheet next to the stove, either lined with paper towels or a wire rack. Place the bowl with the glaze near the rack.
- On a floured surface, roll out the donut dough to ½ inch (1.5cm) thick and cut using a 3-inch (7.5cm) round cutter, cut circles of dough. You can reroll the scraps to make more circles.
- Using a 1-inch (2.5cm) cutter, cut holes in the center of your dough circles.
- When your oil is hot, roughly 350°F (180°C), drop 2 or 3 donuts (or 5-6 holes) at a time in the oil. Fry for about 2 to 3 minutes, until lightly browned on one side, then flip and fry until the other side is browned.
- Remove to the wire rack and immediately dip both sides of the hot donuts in the vanilla glaze and set on the rack to dry before proceeding with the remaining donuts and holes.
- Enjoy when just cool enough to devour! Donuts are best eaten the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
