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Pumpkin Doughnuts

Pumpkin Doughnuts


  • 1 cup pumpkin puree
  • 2/3 cup packed light brown sugar
  • 1/4 cup buttermilk
  • 2 Tablespoons vegetable oil
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch ground all-spice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon


  1. Beat pumpkin puree, brown sugar, buttermilk, oil and egg until blended.
  2. Gradually stir in flour, 1 teaspoon ground cinnamon, salt, ginger, nutmeg and all-spice until well blended. Refrigerate 30 minutes.
  3. Preheat oil in deep fryer with basket to 375ºF.
  4. Roll dough to 3/8-inch thickness on floured surface. Using a floured doughnut cutter, cut into 18. Repeat process with remaining dough.
  5. Carefully, lower donuts into deep fryer. Cook 1 minute and turn over. (Doughnut will raise to the surface before 1 minute.)
  6. Cook an additional minute. Remove to a wire rack lined with paper towels. Cool 5 minutes.
  7. Add sugar and 1 teaspoon cinnamon to a resealable 1-gallon plastic bag. Add doughnuts, two at a time Seal bag and shake until doughnuts are coated with cinnamon-sugar mixture.

Serves: 16

Course: Desserts

Prep Time: 10 - 20 minutes

Cook Time: 30 minutes

Recommended Products: Deep Fryers

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