Pumpkin Doughnuts

These are old-fashioned cake doughnuts with a serious autumn upgrade. Canned pumpkin and buttermilk make the dough incredibly moist, and a trio of warm spices (nutmeg, cinnamon, and ginger) gives each bite that unmistakable fall flavor.

The dough needs a full hour of chilling before you roll it out. Skip this and you’ll be fighting a sticky mess that won’t cut cleanly. Cold dough rolls smooth, cuts sharp, and holds its shape when it hits the hot oil.

Deep-frying these until golden on each side takes just a couple minutes per batch. The exterior crisps up while the inside stays pillowy and tender from all that pumpkin moisture. Rolling them in sugar right out of the fryer while they’re still hot is key. The sugar melts slightly and forms a thin, sweet crust that clings tight.

Pro Tips

• Roll the dough to exactly ½ inch thick. Thinner and they fry too crisp with no soft center. Thicker and the inside stays doughy
• Keep your oil between 365-375°F (185-190°C). Too cool and the doughnuts absorb grease. Too hot and they brown before cooking through
• Fry the doughnut holes too. They cook faster, about 1 minute per side, and make great snacks while you finish the batch
• Drain on a wire rack set over paper towels rather than flat on towels. Air circulation keeps the bottoms from getting soggy

Variations

• Roll in cinnamon sugar instead of plain sugar for double the spice
• Glaze with a maple icing (powdered sugar, maple syrup, and a splash of milk) instead of sugar coating
• Add a pinch of allspice or cloves to the dry ingredients for a deeper spice blend