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Powdered Pumpkin Doughnuts Recipe

Indulge in the irresistible taste of these fluffy powdered pumpkin doughnuts! This recipe, inspired by a popular online breakfast site, offers a delightful twist on a classic treat. Perfect for breakfast, brunch, or a sweet afternoon snack, these doughnuts are easy to customize. Swap pumpkin puree for applesauce or mashed banana for a unique flavor experience. Enjoy this recipe that embodies the spirit of New England, Midwest, West Coast, and Southern baking traditions!

Prep Time 30 mins
Cook Time 15 mins
Calories 128.5 kcal
Protein 5g
Rating 5.0 (4 Reviews)
Powdered Pumpkin Doughnuts 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Powdered Pumpkin Doughnuts

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How to Make Powdered Pumpkin Doughnuts

  1. Preheat your oil to 375°F (190°C) in a large, heavy-bottomed pot or deep fryer.
  2. In a large bowl, beat 2 large eggs and ¾ cup granulated sugar until light and fluffy (about 3-5 minutes).
  3. Add ½ cup vegetable oil, 1 cup pumpkin puree (or applesauce/mashed banana), and ½ cup buttermilk. Mix well.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to overnight).
  7. Lightly flour a clean work surface. Turn the dough out onto the surface and roll it to ½-inch thickness.
  8. Use a 2 ½-inch doughnut cutter (or a biscuit cutter and a smaller cutter for the hole) to cut out the doughnuts.
  9. Carefully lower the doughnuts into the hot oil, a few at a time, ensuring not to overcrowd the pot.
  10. Fry for 1-2 minutes per side, or until golden brown and cooked through.
  11. Remove the doughnuts from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
  12. While still warm, toss the doughnuts in powdered sugar (or granulated sugar) until evenly coated.
  13. Serve warm and enjoy! Yield: approximately 24 doughnuts

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

34g

Fat

1g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Breads Breakfast Desserts Vegetables American Holiday Event Deep Fry Dietary Hanukkah Thanksgiving Low Saturated Fat Northeastern United States Low In Something Squash Brunch To Go Number Of Servings Technique