These homemade Pumpkin Donuts are exactly what you have been looking for to bring in fall. They are soft, fluffy, and fried until beautifully golden. Made with real pumpkin puree and Bèlans (our dessert spice blend), they have just enough warm fall spice without being overly sweet.
And these aren’t cake donuts. No way! We’re using yeast and bread flour to create that soft, pillowy texture you expect when you bite into a freshly fried donut.
Pumpkin adds moisture and a subtle sweetness to the dough, while Bèlans brings in those warm spices that make the whole kitchen smell like fall.
And friend, if you happen to eat one while it’s still warm from the fryer?
That’s simply quality control. 😂
What Makes These Pumpkin Donuts Different?
The texture.
Instead of using baking powder or baking soda like a traditional pumpkin cake donut, these are yeast-raised pumpkin donuts.
That gives us a lighter, bread-like interior with a beautifully golden outside.
We’re also using Bèlans, our Haitian-inspired dessert spice blend, instead of measuring several individual fall spices. Its combination of warm spices works beautifully with pumpkin.
If you don’t have Bèlans, feel free to use your favorite pumpkin spice blend.
Mirlene’s Tips
Don’t keep adding flour. Pumpkin brings additional moisture to the dough, so it may feel slightly tackier than regular donut dough. Give the flour time to hydrate before adding more.
Watch the oil temperature. Keep it around 345-350°F. If it’s too hot, your donuts can brown before the centers cook. Too cool, and they’ll absorb excess oil.
Don’t overcrowd the pot. Fry in batches so the oil temperature stays consistent. I usually fry about 3 donuts at a time.
Use pumpkin puree—not pumpkin pie filling. They’re not interchangeable here.
Don’t skip this part – Let the second rise happen. If you want those beautiful fluffy donuts, don’t rush it. You’ll be glad you did at the end.
And finally…
Eat one warm.
I consider that part of the instructions. 😂
Bèlans Sugar
You could absolutely serve these pumpkin donuts as they are, but I love the idea of giving them a quick Bèlans sugar coating.
Combine:
- 1 cup granulated sugar
- 1–2 tsp. Bèlans
Toss the donuts in the mixture while they’re still slightly warm.
You can also finish them with powdered sugar, cinnamon sugar, vanilla glaze or maple glaze.
Quick Questions You May Come Across When Making Them
Can I use pumpkin pie filling?
No. Use 100% pumpkin puree. Pumpkin pie filling already contains sweeteners and spices and will change the recipe.
Why are my pumpkin donuts dense?
The dough may not have risen long enough (important), too much flour may have been added, or the donuts may not have had enough time during their second rise.
Can I make the dough ahead?
Yes. The dough can be prepared ahead and refrigerated for a slower rise. Bring it back to a workable temperature before shaping and completing the second rise.
How do I store pumpkin donuts?
These are best the day they’re fried. Store cooled leftovers in an airtight container at room temperature for about 1–2 days.
More Fall Recipes You’ll Love
- Pumpkin Waffles
- Pumpkin Spice Frappuccino
Soft & Fluffy Pumpkin Donuts Recipe
Equipment
- Heavy Bottom Pan or Cast Iron Skillet
Ingredients
- 2 ¼ cups warm water — about 105–110°F
- 4 Tbsp. powdered whole milk
- 2 ¼ tsp. instant yeast
- 3 Tbsp. granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 Tbsp. Bèlans
- 8 ⅓ cups bread flour; plus 2 Tbsp. as needed
- 2 tsp. kosher salt
- 2 tbsp. neutral oil
- ½ stick; 4 Tbsp. unsalted butter, softened
- Neutral oil; for frying (about 4 cups)
Instructions
- Combine the warm water, powdered whole milk, sugar, and salt a cup or bowl and mix well with a spoon or whisk. In the bowl of a stand mixer, add the bread flour (8 ⅓ cup), Bèlans, and instant yeast. Mix until combined on low speed. Turn off the mixer, then add beaten egg, and pumpkin puree.While the mixture is currently off, add in the liquid mixture and 2 tablespoons neutral oil.Strat by kneading the dough on low speed with the dough hook on low speed. After 2 minutes of kneading, gradually add 2 tablespoons of unsalted butter.
- Gradually increase the speed two time (if you are using a KitchenAid, your speed should be at 2 or 3). Add the remaining 2 tablespoons unsalted butter and continue kneading until the dough is smooth and elastic. The dough should be soft and may remain slightly tacky. This process takes about 8-10 minutes. Transfer to a lightly greased large bowl. Cover with a clean kitchen towel and allow to rise until approximately doubled in size, about 60–90 minutes.Gently deflate the dough with your hand by pressing it down, and transfer it to a lightly floured clean work surface.Roll to approximately ½-inch thickness and cut with a donut cutter. You can also use a coffee mug if you don’t have a donut cutter. Transfer the donuts to parchment-lined trays. Cover loosely and allow them to rise for another 30–45 minutes, or until noticeably puffy.Heat neutral oil to no more than 350°F.Working in batches, carefully lower the donuts into the hot oil.Fry for approximately 2-4 minutes per side, or until golden brown and cooked through. Test one donut if needed, as heating temperature may vary based on appliance. Transfer to a wire rack or paper-towel-lined tray. Coat with spiced sugar and fill with your favorite filling, if desired (recommended). Serve warm and enjoy with coffee.Bèlans Sugar — OptionalMix together and coat the warm donuts.1 cup granulated sugar 1–2 tsp. Bèlans (or more if needed)
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