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Pumpkin Cinnamon Sugar Donuts

These Pumpkin Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. They are warm, soft and perfectly sweet. The perfect recipe to make this fall.
Course Breakfast
Prep Time 45 minutes
Cook Time 3 minutes
Servings 20



  • 1 1/4 C Milk
  • 2 1/4 tsp Active Dry Yeast
  • 1 Egg
  • 1/4 C Pumpkin
  • 8 Tbsp Unsalted Butter Melted and cooled
  • 1/4 C Granulated Sugar
  • 1 tsp salt
  • 2 3/4 C All-Purpose Flour

Cinnamon Sugar

  • 1/2 C Sugar
  • 2 tbsp Cinnamon


  • Heat milk until warm but not hot. In a large bowl combine with yeast, mix a little then let sit for 5 minutes until mixture is foamy.
  • Beat egg, pumpkin, butter, sugar, and salt into the yeast mixture. Add half the flour and mix until combined. Then mix in the rest of the flour until dough pulls away from sides of bowl. Knead for a few minutes on a floured surface. Cover the inside of a large bowl with oil. Put dough in large bowl and cover with dish towel. Let rise for about and hour until it is double in size.
  • Turn dough out onto a well floured surface and roll out into 1/2 inch thickness. Use cookie cutters or glasses to cut doughnuts. Shot glasses work great as the center cut out. Place cut doughnuts on floured baking sheets with plenty of space in between. Cover with kitchen towels and let sit at room temperature for about 45 minutes or until doubled in size.
  • About 15 minutes before doughnuts are done rising, place pot with oil over medium heat. Get the oil to 375 degrees use a meat thermometer to make sure. Line cooling racks with paper towels.
  • Use a slotted spoon to put a few doughnuts in the pot. Let cook for around 45 seconds and then flip and cook until golden. Take out and let rest on paper towels before rolling around in cinnamon sugar.
  • Mix cinnamon and sugar together. Roll cooled donuts in it.