Pumpkin Donuts

These little bites of heaven taste absolutely delicious. This may take a little time to make, but they're absolutely worth the effort.

5 from 5 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: donuts

Calories: 26kcal

Author: Michelle

Heat two inches of oil in a large pan to 355-365 degrees.
In a small bowl, combine the one cup sugar with 4 teaspoons cinnamon and mix well for dipping later.
1 cup sugar, 4 teaspoons cinnamon
Add baking powder, baking soda, cinnamon, cloves, nutmeg, and flour to a bowl. Mix until just combined, then set aside.
1/2 teaspoon baking soda, 4 teaspoons baking powder, 1/4 teaspoon ground cloves, 1/2 teaspoon nutmeg, 3 1/2 cups flour, 1 teaspoon cinnamon
In another bowl, cream butter and sugar until lightened. Add eggs, egg yolks, yogurt, vanilla, and pumpkin puree. Mix until well combined.
3 tablespoons unsalted butter, 1 egg, 2 egg yolks, 1/2 cup plain yogurt, 1 teaspoon vanilla, 1 cup sugar, 1 cup pumpkin puree
Add dry ingredients to wet, then gently stir until just combined.
On a well-floured surface, roll dollops of dough into 1/2 inch round snakes. Cut small bits of dough.
Add 8-10 bits of dough to the oil at a time. Cook on one side for about a minute, then flip them over using a spider or a chopstick. Cook for another 45 or so seconds on the other side, then drain on a plate lined with paper towels.
While donuts are still hot but cool enough to handle, roll in cinnamon sugar mixture.

If you prefer traditionally shaped douts, you can roll them and cut them into donuts and donut holes.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.