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Pumpkin Spice Sugared Doughnuts

Pumpkin Spice Sugared Doughnuts
These Pumpkin Spice Sugared Doughnuts are soft on the inside, golden brown and crunchy on the outside, and have a sugary pumpkin spice coating.
Yield 9 -10 doughnuts




  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1 1/2 cups whole milk (110-115°F)
  • 3 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter (softened)


  • 1 cup granulated sugar
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice


  • In the bowl of a stand mixer fitted with the paddle attachment, combine yeast and milk. Blend on low speed for 2-3 minutes, or until small bubbles appear on the surface.
  • In a medium-sized bowl, combine flour, sugar, salt, and cinnamon. Add the flour mixture to the yeast mixture and mix until just combined. Add the egg and vanilla extract. Continue to blend until combined. Add the butter, one tablespoon at a time, until incorporated. Increase the speed to medium and continue to mix for 6-8 minutes, or until the dough begins to pull away from the side of the bowl. The dough should be smooth and slightly sticky.
  • Turn the dough out onto a floured surface. Knead the dough until it is no longer sticky, forming it into a smooth ball. Place the dough in a large bowl that has been greased. Cover the bowl tightly with plastic wrap and place the bowl in a warm, draft-free area of your kitchen. Allow the dough to rise for 1 hour, or until it has tripled in size.
  • If you’re going to fry your doughnuts right away, heat at least 2 inches of canola or vegetable oil in a large, heavy-bottomed pot until it reaches 350°F. (*see note)
  • To make the sugar mixture, combine sugar and pumpkin pie spice in a bowl and whisk to combine. Set aside.
  • Turn the dough out onto a floured surface and lightly flour the top of the dough. Using a rolling pin, gently roll the dough until it is 1/2-inch thick. Cut the dough using a doughnut cutter.
  • Gently drop the dough into the hot oil, frying 3-4 doughnuts at a time depending on the size of your pot. Fry on each side for 1-2 minutes, or until they’re golden brown. Remove the doughnuts using a slotted spoon and place on a paper-towel lined plate to soak up the grease. Immediately dip the warm doughnuts in the sugar mixture, coating all sides. Transfer to a wire rack to cool slightly. The doughnuts are best served warm on the same day as they’re fried.


*If you’re not going to fry the doughnuts immediately, place the covered bowl in the refrigerator until you’re ready to fry. The dough can be made up to 2 days in advance. Let dough warm to room temperature before rolling out and cutting.
Recipe by One Sweet Mess.

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Review & Comments

Ja | Reply

What is the best way to store the cooked, sugared donuts?


Red Star Yeast | Reply

Hi Ja – Store the cooled doughnuts in an air-tight container or plastic zipper bag.
Happy baking!

Elizabeth F | Reply

Everyone is asking about baking instead of frying. I was curious as well since the intro in the email for this recipe said “baked”. Has your test kitchen tried baking, since the last comments are from 2021?

Red Star Yeast | Reply

Hi Elizabeth,

Our test kitchen was able to bake these this week. It definitely can be done but expect a much denser and more bread like texture.
Here is the method:

Preheat oven to 350F

-After cutting the donuts in Step 6. Spray cookie sheet with cooking oil spray and place donuts on them. Bake for 10-12 minutes.

-Once out of the oven immediately brush the entire donut with butter and dip in sugar & pumpkin spice mixture.

Happy Baking!

Pam | Reply

Can these be baked in a donut pan instead?

Red Star Yeast | Reply

Hi Pam,
You can certainly try! I would suggest covering the doughnuts after placing in pan, and let rise for 20-30 minutes before baking.

Let us know if you try it.

Happy baking!

Stephanie Bailey | Reply

Can this donut be baked instead of fried?

Red Star Yeast | Reply

Hi Stephanie,
You can certainly try! I would suggest covering the doughnuts after placing on a prepared pan (silicone mat would work best), and let rise for 20-30 minutes before baking.

Let us know if you try it.

Happy baking!

Cathleen | Reply

5 stars
Is there a baked version of this recipe? Thanks 🎃

Dr. Manarii Tane | Reply

5 stars
I made two changes to the recipe and my donuts came out very nice. Use bread flour and after you cut the donuts, let them rise again before you fry them. I think the higher gluten in the bread flour makes for a great texture and nice rise. Delicious.

Carole Rogers | Reply

I have had disasters with the prove as they deflate when picked up to put in the pan. Do you need to prove twice?

Red Star Yeast | Reply

Hi Carole,
One suggestion would be to try cutting parchment paper in squares that would fit under the doughnuts. That might help prevent them from deflating as you transfer them to the water bath. Once in the bath, carefully remove and discard the paper.
I hope you will find this information helpful.
Happy baking!

Paula Bush | Reply

This sounds delicious, but could I make them in the oven @ 350 degrees, instead of frying them?

Red Star Yeast | Reply

Hi Paula,
You can certainly try to bake these. Let us know how they turn out!

Happy baking!

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