Recipes: Pumpkin Spice Donuts

Donuts are treat any time of year, but somehow they just seem better in Autumn. Maybe it’s because they go with fall spices so well, or because they taste better with apple cider, but whatever the reason, we won’t pass up a good opportunity to try them.

Recently, one of our kindreds, Rebecca Neidhart, of Good Things Baking Co. made these delicious Pumpkin Spice Donuts. As an added bonus, she wore our Floral Baker Apron, and we think it’s a match made in heaven.

See her recipe below, and head to her blog for more delicious recipes!

Pumpkin Spice Old-Fashioned Donuts are perfectly tender and bursting with the flavors of fall. Pumpkin and traditional fall spices go perfectly with a warm cup of coffee or tea on a cool, crisp morning.


  • 1/2 cups cake flour
  • 2 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 3 Tbsp. salted butter, melted
  • 2/3 cup sugar
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1/3 cup sour cream

For the Glaze:

  • 1/4 cup whole milk
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract

In a medium sized mixing bowl, sift together the cake flour, baking powder, salt, and spices.

In a different bowl, use a hand mixer to cream together the melted butter and sugar until crumbly. Add in the egg yolks and vanilla and beat until smooth. Next, mix in the sour cream and pumpkin until well combined.

Add a third of the flour mixture to the wet ingredients and mix on medium speed until combined. Repeat with the rest of the flour, and mix on medium-high until all of the flour has been absorbed and the dough is smooth. Using a rubber spatula or large spoon, move the dough to a sheet of plastic wrap. Wrap it well and refrigerate for at least two hours, or up to 24.

Remove the dough from the fridge and, on a lightly floured surface, roll the dough out to 1/2” thick. You don’t want it to be too thin, or they won’t puff up to the correct thickness when you’re frying them. Use a large round cutter (I actually like to use a wide mouth jar lid), cut out as many circle as you can. Take a small round cutter, about 1”, and cut out the centers. Set them aside, then press the edges of the dough into a ball and repeat the rolling and cutting process. You may need to do this several times to use all of the dough.

To fry the donuts, pour about 3 inches of your frying oil into a deep pan. Heat it over medium heat (you will need to adjust based on the size and intensity of your burners) until it reaches 350°. Carefully drop 2-3 donuts in and let them fry until they have browned on the first side, about 2-3 minutes. Flip them with a metal slotted spoon or tongs and allow the other side to cook as well, then remove them to a tray lined with paper towels.

While the donuts are cooling, warm the milk and vanilla extract in a small pan. Sift in the 2 cups of powdered sugar and whisk until smooth. Remove the glaze from the heat and, using a fork, dip each donut and flip until they are all covered in the glaze. You may have to tip the pan and turn the donuts some to cover all of the sides.

Allow The glaze to harden for about five minutes. Store the donuts in an airtight container.

We hope you enjoy this Autumn recipe! Let us know if you try it out and send us a picture of your results. Don’t forget to stop by Rebecca’s blog to find more delicious recipes!

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