Photo by Lou Manna
Pumpkin Spiced Doughnuts
Servings: 2 dozen
Ingredients
- 4 pounds cake doughnut mix
- 1, 29- ounce can Libby’s 100 percent pure pumpkin purée
- ½ cup pumpkin spice
- 2½ cups lukewarm water
- 3½ tablespoons cinnamon
- Cooking oil such as soybean or vegetable, enough to safely fill a mini fryer or pot
Instructions
- In a blender, combine cake doughnut mix, water, pumpkin purée, pumpkin spice, and cinnamon. Mix on low for 30 seconds and then on medium-high for 30 seconds until batter is smooth. Let the batter rest for 3 minutes to thicken slightly.
- Meanwhile, warm cooking oil in a mini fryer or deep pot to 365 degrees F on the stove. Scoop out batter and plop into heated oil for 40 seconds on each side or until golden.
For crumb doughnuts
- Immediately after removing doughnuts from hot oil, drizzle them with glaze (mix 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract). Once glazed, roll doughnuts in crumb mixture made of day-old doughnuts and pumpkin spice.
For sugar doughnuts
- Once they’re out of the oil, cool doughnuts to room temperature (about 10 to 15 minutes). Once cooled, roll in confectioners sugar until coated.
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