Homemade Pumpkin Cake Doughnuts Recipe

Homemade Pumpkin Cake Doughnuts
Maryse Chevriere


  • Vegetable oil, for frying
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg
  • 1 cup granulated sugar
  • ¾ cup pumpkin puree, preferably homemade 
  • 2 eggs
  • 1 egg yolk
  • ½ cup buttermilk
  • ¼ cup melted butter
  • 1 tablespoon vanilla extract

Mallory Staley, Pastry Chef at 9 Restaurant in New York City, makes a savory pumpkin cake doughnut, instead of traditional yeast ones because it "provides a better texure and I feel like it's not as fatty — even though I know that's silly to say." Her doughnuts are inspired by the season; she does a blueberry cake doughnut with a milkshake on the side during the warmer months.

These spiced treats are fast and easy to make at home. If you need advice along the way, check out this slideshow of the doughnut-making process for some helpful tips and visuals. Enjoy! — Yasmin Fahr


Heat the oil to 325 degrees. Meanwhile, in a mixing bowl, combine the dry ingredients (except for the sugar) with your hands. In a separate bowl, combine all the liquids with the puree and sugar and whisk together. Fold the wet ingredients into the dry with your hands, using them as a spatula.

Roll out the dough on a floured surface or spray it with oil and place between 2 pieces of parchment paper and roll out to ½ -inch thick. You can use different shapes to cut the dough however you like (like leaf cutters for the fall, heart shapes for Valentine's day, etc.,); it doesn't have to be a traditional doughnut shape. If you do use doughnut shapes, then keep the middle holes and fry those as well. *If the dough gets a little sticky, you can dip your cutter into some flour to help it keep its shape.)

Fry the doughnuts in the oil for about 45 seconds on each side or until golden brown. Carefully remove and drain on a paper towel to remove excess oil.

Serve as is, or garnish with powdered sugar, cinnamon sugar or a simple pumpkin glaze: whisk powdered sugar and pumpkin puree together in a bowl, then add a splash of water until you've reached a thick consistency that is still pourable. Dip the pumpkins in the glaze and serve with some white chocolate if desired (piped out onto the pumpkin doughnuts).


Calories per serving:

636 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 255g 392%
  • Carbs 628g 209%
  • Saturated 50g 249%
  • Fiber 29g 117%
  • Trans 3g
  • Sugars 216g
  • Monounsaturated 152g
  • Polyunsaturated 38g
  • Protein 75g 150%
  • Cholesterol 683mg 228%
  • Sodium 2,134mg 89%
  • Calcium 1,551mg 155%
  • Magnesium 220mg 55%
  • Potassium 1,453mg 42%
  • Iron 32mg 179%
  • Zinc 7mg 45%
  • Phosphorus 2,394mg 342%
  • Vitamin A 2,062µg 229%
  • Vitamin C 10mg 16%
  • Thiamin (B1) 4mg 274%
  • Riboflavin (B2) 3mg 200%
  • Niacin (B3) 31mg 156%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 1,024µg 256%
  • Vitamin B12 2µg 26%
  • Vitamin D 4µg 1%
  • Vitamin E 47mg 234%
  • Vitamin K 40µg 50%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...