Pumpkin Spice Sugared Donuts

These Pumpkin Spice Sugared Donuts are soft on the inside, golden brown and crunchy on the outside, and have a sugary pumpkin spice coating.

Let’s be real. Yeast raised donuts that have been fried to crispy, golden brown perfection are the BEST. They surpass any and all other donut varieties. They’re not mediocre. They’re not just okay. They’re not just all right. They’re freakin’ amazing!

Soft and pillowy on the inside. Golden brown and crispy on the outside. Dipped in a crunchy pumpkin spice sugar coating. It’s donut perfection, done fall-style.

If you’re not pumpkin-obsessed like the rest of us, you’ll appreciate these Pumpkin Spice Sugared Donuts. They’re not pumpkin on steroids. Actually, there’s no physical pumpkin in the recipe. Instead, I opted to season the sugar with warm fall spices–cinnamon, ginger, nutmeg, and cloves. Technically, it’s pumpkin pie spice of the homemade variety, but it’s not overwhelming.

They’re a twist on my donut-shoppe favorite, the cinnamon sugar donut. You’ll love them…promise!

Let’s talk about the actual donut. It’s a yeast donut that has been seasoned with a pinch of cinnamon. It’s just enough cinnamon to cause you to question the underlying flavor. In other words, it’s the perfect amount.

To achieve the perfect rise, I used Red Star Quick Rise Yeast. It never disappoints.

What I love about this recipe is that the dough can be made a few days in advance and stored in the refrigerator until you’re ready to fry the donuts. If you choose to make the donuts the same day, the entire process takes approximately 1 and 1/2 hours. Not too shabby for those of us not blessed with patience (that’d be me).

Seriously, these bad boys are addictive. Be prepared to blow through at least two in one sitting.

Print Recipe

Pumpkin Spice Sugared Donuts

These Pumpkin Spice Sugared Donuts are soft on the inside, golden brown and crunchy on the outside, and have a sugary pumpkin spice coating.

Yield: 9 donuts

Total Time: 1 hour 19 minutes

Prep Time: 1 hour 15 minutes

Cook Time: 4 minutes

Ingredients:

Donuts

• 3 and 1/4 teaspoons Red Star active dry yeast
• 1 and 1/2 cups room-temperature whole milk
• 3 and 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 and 1/2 teaspoons kosher salt
• 1/8 teaspoon ground cinnamon
• 1 large egg, at room-temperature
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter, softened

Pumpkin Spice Sugar

• 1 cup granulated sugar
• 1 tablespoon, plus 2 teaspoons pumpkin pie spice

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine yeast and milk. Blend on low speed for 2-3 minutes, or until small bubbles appear on the surface. 
2. In a medium-sized bowl, combine flour, sugar, salt, and cinnamon. Add the flour mixture to the yeast mixture and mix until just combined. Add the egg and vanilla extract. Continue to blend until combined. Add the butter, one tablespoon at a time, until incorporated. Increase the speed to medium and continue to mix for 6-8 minutes, or until the dough begins to pull away from the side of the bowl. The dough should be smooth and slightly sticky. 
3. Turn the dough out onto a floured surface. Knead the dough until it is no longer sticky, forming it into a smooth ball. Place the dough in a large bowl that has been greased. Cover the bowl tightly with plastic wrap and place the bowl in a warm, draft-free area of your kitchen. Allow the dough to rise for 1 hour, or until it has tripled in size. 
4. If you’re going to fry your donuts right away, heat at least 2 inches of canola or vegetable oil in a large, heavy-bottomed pot until it reaches 350 degrees F. If you’re not going to fry the donuts immediately, place the bowl in the refrigerator until you’re ready to fry. The dough can be made 2 days in advance. 
5. To make the sugar mixture, combine sugar and pumpkin pie spice in a bowl and whisk to combine. Set aside. 
6. Turn the dough out onto a floured surface and lightly flour the top of the dough. Using a rolling pin, gently roll the dough until it is 1/2-inch thick. Cut the dough using a donut cutter.
7. Gently drop the dough into the hot oil, frying 3-4 donuts at a time. Fry on each side for 1-2 minutes, or until they’re golden brown. Remove the donuts using a slotted spoon and place on a paper-towel lined plate to soak up the grease. Immediately dip the warm donuts in the sugar mixture, coating all sides. Transfer to a wire rack to cool slightly. The donuts are best served warm on the same day as they’re fried.  

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Disclosure: This post was sponsored by Red Star Yeast. All opinions are 100% my own. Thank your for supporting me while I work with brands I love.