Pumpkin Old Fashioned Doughnuts: Irresistibly Spiced and …
There’s something undeniably magical about the aroma of fresh Pumpkin Old Fashioned Doughnuts wafting through the kitchen, enticing everyone to gather around. These doughnuts are crispy on the outside, soft and fluffy on the inside, and bursting with warm spices, making them a delightful fall treat. With 250 calories each, they’re not just indulgent; they also pack a wholesome punch that fits perfectly into my busy family’s meal prep routine. I created this recipe as an easy way to incorporate seasonal flavors while ensuring we get some protein in our treats—because who says dessert can’t be delicious and nutritious?
I’ll never forget the first time I made these Pumpkin Old Fashioned Doughnuts for my family on a crisp Sunday morning. As I pulled them out of the oven, my teenage daughter walked in, her eyes lighting up as she exclaimed, “Wow, it smells like autumn in here!” The secret twist is that I added a hint of bourbon to the glaze, elevating these doughnuts from ordinary to extraordinary. After devouring their first helping, my son asked for seconds with a wide grin and said, “Can we have these every weekend?” Moments like these remind me why I love cooking for my family—they bring us together and create memories over every bite.
Ingredients for the Pumpkin Old Fashioned Doughnuts
Each ingredient in this dish plays an essential role in flavor and texture. Here’s what you’ll need:
- 1 cup all-purpose flour: Provides structure for the doughnuts.
- 1/2 cup pumpkin puree (canned or fresh): Infuses moisture and rich pumpkin flavor.
- 1/4 cup brown sugar (packed): Adds sweetness and a hint of caramel depth.
- 1 large egg: Acts as a binder, helping to hold everything together.
- 1 teaspoon baking powder: Ensures the doughnuts rise to a fluffy texture.
- 1/2 teaspoon baking soda: Enhances browning and contributes to leavening.
- 1 teaspoon cinnamon: Brings warm, aromatic spice that complements the pumpkin.
- 1/2 teaspoon nutmeg: Adds a subtle, nutty warmth to the flavor profile.
- 1/4 teaspoon cloves: Introduces a touch of earthiness for complexity.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1/4 cup buttermilk: Contributes tanginess and helps create tenderness.
- 2 tablespoons unsalted butter (melted): Adds richness and a buttery flavor.
Step-by-Step Instructions
I recommend starting by whisking together the dry ingredients as this will help ensure they are evenly distributed before adding the wet ingredients.
Step 1: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This step builds a solid flavor base and even distribution of leavening agents, which are crucial for achieving that perfect rise in your doughnuts. Make sure there are no clumps left in the mixture as this will affect the texture of your final product.
Step 2: In another bowl, combine the pumpkin puree, brown sugar, egg, buttermilk, and melted butter. Mix until smooth. The pumpkin puree adds moisture and flavor while the brown sugar contributes to a rich sweetness. I usually like to ensure everything is well-blended because any lumps can lead to uneven cooking later on.
Step 3: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; you want to retain some air in the batter for fluffier doughnuts. The mixture should be thick yet pourable—if it feels too dense, you might want to adjust with a splash more buttermilk.
Step 4: Heat oil in a frying pan to 350°F (175°C). It’s essential to use a thermometer for accurate temperature; if the oil is too hot, your doughnuts could burn on the outside while remaining raw inside. I usually use about 2 inches of oil in a medium-sized frying pan for even cooking.
Step 5: Using a doughnut cutter, cut out doughnuts from the batter. If you don’t have a doughnut cutter, you can use two round cookie cutters of different sizes—just make sure they’re well-floured to prevent sticking. This part is fun and allows you to get creative with shapes!
Step 6: Fry the doughnuts in batches for about 2-3 minutes on each side or until golden brown. Keep an eye on them; they should puff up and become beautifully golden. I find that frying just a few at a time helps maintain the oil temperature so they cook evenly without becoming greasy.
Step 7: Remove and place on a cooling rack to drain excess oil. This step is crucial because letting them sit in oil will make them soggy rather than light and fluffy. If you’re prepping these for guests or family, having them cool on a wire rack keeps them from getting mushy while giving you time to prepare your glaze.
Step 8: In a bowl, whisk together powdered sugar, bourbon, milk, and vanilla extract until smooth. Adjust the milk as needed for consistency; it should be thick enough to coat but not so thick that it won’t drizzle off smoothly. I usually taste it at this stage—if you want more bourbon flavor, feel free to add just a splash more!
Step 9: Dip the warm doughnuts into the glaze, allowing excess to drip off. You can really play with how much glaze you want here—some prefer just a light coating while others enjoy them fully submerged! I suggest dipping them when they’re still warm for better adhesion.
Step 10: Let the glaze set for a few minutes before serving. This allows it to harden slightly while keeping that lovely shiny finish. I recommend serving these fresh; they’re best enjoyed warm with coffee or apple cider!
What to Serve with Pumpkin Old Fashioned Doughnuts
This dish is already incredibly filling and balanced, but these sides add extra variety and nutrition to round out your meal perfectly.
Maple-Glazed Roasted Brussels Sprouts: These Brussels sprouts are roasted until crispy and drizzled with a touch of maple syrup for a sweet finish that pairs beautifully with the spices in the doughnuts. The earthy flavor of the sprouts complements the warm spices, while providing fiber and vitamins C and K — great for a nutrient boost. My family enjoys these as a savory contrast to sweet treats, making them a staple during fall gatherings.
Cinnamon Apple Salad: A refreshing mix of crisp apples, spinach, and walnuts dressed in a light cinnamon-infused vinaigrette offers a bright and crunchy side that echoes the flavors in the doughnuts. This salad not only adds a splash of color but also brings healthy fats from the walnuts along with vitamin-rich apples. It’s our go-to side for brunches, ensuring everyone gets their greens while balancing sweetness.
Savory Sweet Potato Mash: Creamy sweet potatoes whipped with Greek yogurt and seasoned with cinnamon create a delightful texture that mirrors the doughnuts’ softness while offering a savory twist. The beta-carotene-rich sweet potatoes provide complex carbs to fuel your day, making this mash perfect for fueling workouts or busy mornings. We love serving it alongside breakfast items for added variety.
Almond Butter & Banana Toast: Whole grain toast spread with almond butter and topped with banana slices brings healthy fats and protein to your plate, enhancing energy levels without overwhelming sweetness. The nutty flavor echoes the bourbon notes in the doughnut glaze while balancing its sweetness perfectly. My kids often request this as an after-school snack when they need something hearty yet nutritious before dinner.
Storage & Serving Tips
To store your Pumpkin Old Fashioned Doughnuts for meal prep, place them in an airtight container in the fridge, where they will stay fresh for up to 3 days. For optimal flavor and texture, it’s best to store the Bourbon Glaze separately in another airtight container. This prevents the glaze from making the doughnuts soggy. If you have leftover doughnut batter, keep that in a sealed container as well, but be sure to use it within 24 hours for the best baking results.
When it’s time to enjoy your doughnuts again, reheat them by placing them in a preheated oven at 350°F for about 5–7 minutes until warm. Avoid microwaving them, as this makes them soft and disappointing. If you need to reheat the Bourbon Glaze, warm it gently on the stovetop over low heat or in the microwave for 15-20 seconds—just enough to take the chill off without cooking it too long and altering its texture.
Pro tip: To batch cook these doughnuts for a week of delicious breakfasts or snacks, consider doubling the recipe on a Sunday and portioning them into individual containers. Family members can mix and match their toppings by applying the Bourbon Glaze fresh each time. For variety throughout the week, swap out pumpkin puree with mashed banana or sweet potato in the doughnut batter, or try using maple syrup instead of brown sugar for a different sweetness profile. To keep your doughnuts at their best during meal prep storage, consider adding the glaze just before serving to maintain that perfect texture and flavor contrast.
Conclusion
These Pumpkin Old Fashioned Doughnuts have become a regular rotation recipe in my house, and I whip them up at least once a week because they’re not only delicious but also pack 250 calories that feel like a cozy fall treat. The addition of pumpkin puree gives these doughnuts a rich flavor and moist texture that truly sets them apart from typical doughnut recipes. Give this one a try this week. I promise it’ll become a regular rotation meal in your house too.
Pumpkin Old Fashioned Doughnuts
Ingredients
Method
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine the pumpkin puree, brown sugar, egg, buttermilk, and melted butter. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Heat oil in a frying pan to 350°F (175°C).
- Using a doughnut cutter, cut out doughnuts from the batter.
- Fry the doughnuts in batches for about 2-3 minutes on each side or until golden brown.
- Remove and place on a cooling rack to drain excess oil.
- In a bowl, whisk together powdered sugar, bourbon, milk, and vanilla extract until smooth.
- Dip the warm doughnuts into the glaze, allowing excess to drip off.
- Let the glaze set for a few minutes before serving.
