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Sea Salt Maple Pumpkin Doughnuts

Pumpkin Yeast Doughnuts
Deep fried pumpkin yeast doughnuts, filled with cinnamon cream cheese frosting and topped with a sea salted maple glaze.
Yield 2 dozen 3-inch doughnuts




  • 1/2 cup warm water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 2/3 cup whole milk (warmed to 110-115°F)
  • 2 large eggs (beaten)
  • 1 can (15oz) pumpkin puree
  • 2 tablespoons vegetable oil
  • 1 tablespoon table salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup maple syrup
  • 1/2 cup granulated sugar
  • 6 to 7 cups bread flour, divided
  • 2 quarts vegetable oil, for frying


  • 8 ounces cream cheese (room temperature)
  • 3 to 4 cups powdered sugar
  • 1 to 3 teaspoons heavy cream
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon table salt


  • 1/2 cup maple syrup
  • 2 cups powdered sugar
  • Sea salt for sprinkling


  • In a small bowl add yeast and warm water; let sit 5 minutes.
  • In the bowl of a stand mixer fitted with a paddle attachment, add in milk, eggs, pumpkin puree, oil, salt, pumpkin pie spice, maple syrup, sugar, yeast/water mixture and 2 cups of flour. Mix on medium speed for 2 minutes.
  • Switch to dough hook attachment. On low speed, slowly add in remaining flour, 1/2 cup at a time, until dough is firm enough to knead. Not too sticky. Knead on medium speed for about 6 minutes or until dough is smooth and elastic.
  • (For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface.)
  • Turn dough into a oiled bowl. Cover; let rest in a warm spot and allow to rise until doubled in size.
  • Punch down dough, and turn out onto a floured surface. Roll dough out into a large circle, about ¾-inch thick.
  • Using a 2 to 3-inch round cookie cutter, cut out doughnuts. Place them on a parchment-lined cookie sheet. With the extra dough scraps you can shape ring-shaped doughnuts or roll them into balls for "doughnut holes." Cover; let rise until double in size.
  • Meanwhile, preheat cooking oil to 365°F degrees in either an electric fryer, or on a stove top in a heavy-bottomed Dutch oven.
  • Once the doughnuts have risen, fry 1-3 at a time depending on how large your fryer or pot is. Fry for approximately 2-3 minutes flipping half way through the process to evenly brown. Once they are golden brown remove from oil with a spatula and place on paper towels to "drain". Once all the doughnuts are done, allow to cool.
  • Prepare filling: With an electric mixer whip cream cheese until light and fluffy. Slowly mix in 1 teaspoon heavy cream, powdered sugar and cinnamon. If it appears too thick, mix in 1 teaspoon of heavy cream at a time until desired consistency is reached.
  • Prepare icing: Whisk maple syrup and powdered sugar together until smooth.
  • Assemble doughnuts: Poke a small hole straight through the center of each doughnut, going all the way to the back but careful not to cut through the other end.
  • Fill piping bag with the cream cheese filling. Using a with a medium sized tip, fill each doughnut with the filling.
  • Spread maple glaze over the tops of each filled doughnut and sprinkle lightly with sea salt.
  • If you have left over frosting and icing spread onto fried doughnut scraps as well.


Recipe by Carrie Burrill

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Review & Comments

Jodie Rector | Reply


Angela Newell | Reply

I’m out of my red star rapid rise yeast. All I have is instant yeast (which I’ve never used but it was a thoughtful gift from my momma) will that work here? If so when/where/what step do I add it?
Thanks a bunch! Can’t wait to try these!

Thomas Park | Reply

Is it vegetable oil, you forgot to put oil.

Red Star Yeast | Reply

Hi Thomas,
Yes, use vegetable oil.

Happy baking (or should I say ‘frying’)!

Becky L | Reply

How many donuts does the recipe yield?

Red Star Yeast | Reply

Hi Becky – About 20-30 doughnuts, depending on the size.
Happy baking!

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