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Pumpkin Donuts

Prep 20 mins Cooking 15 mins Serves 16

Pumpkin Donuts


  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 15 ounces pumpkin puree
  • 1 1/2 cups sugar
  • 1/3 cup vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 Born Free Eggs
  • 3 cups powdered sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla
  • vegetable oil for frying


Total Fat
9 g
Saturated Fat
3 g
41 mg
216 mg
Total Carbohydrates
56 g
Dietary Fiber
1 g
3 g


  1. Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
  2. In another bowl, beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs together.
  3. Add the flour mixture to the pumpkin mixture and beat until just combined.
  4. Lightly flour a surface and roll the dough to about 1/2 inch thick. Cut with a donut cutter.
  5. For the glaze, whisk the powder sugar, buttermilk, and vanilla together in a small bowl until smooth.
  6. Meanwhile, heat about 2 inches of oil in a large skillet over medium-high heat.
  7. When the oil is hot, gently slide the donuts in, frying the first side until the edges are light browned. Then flip.
  8. Cook until the other side is lightly brown and dunk into the buttermilk glaze. Allow to dry on a cooling rack.