Ultimate Pumpkin Spice Doughnuts: A Fall Must-Make Recipe

Prepare to fall in love with these incredibly soft, fluffy, and utterly delicious pumpkin spice doughnuts! Each bite offers a delightful experience, thanks to a rich, enriched dough generously infused with aromatic spices. What makes them truly special is their creamy, spiced pumpkin filling and a beautiful, golden crust coated in sweet cinnamon sugar. But the magic doesn’t stop there – these sensational doughnuts are also charmingly shaped like mini pumpkins, making them the perfect festive treat for any autumn occasion.

While homemade doughnuts may require a little patience and a touch of extra effort compared to store-bought varieties, the reward is immeasurable. The moment you bite into their puffy, buttery crumb, brimming with fragrant spices and a luscious creamy filling, you’ll understand why it’s all worth it. It’s a taste of pure heaven! Don’t be intimidated by their intricate appearance; this is actually an easy-to-follow recipe, where your greatest asset will be a willingness to wait for the dough to work its magic.

As October ushers in the season of cozy sweaters, crisp air, and vibrant foliage, it also officially marks the month of all things pumpkin. These adorable pumpkin-shaped doughnuts are not just a treat; they’re a celebration of autumn. They make a fantastic addition to your upcoming Halloween festivities, delighting both kids and adults with their charming design and irresistible flavor. Beyond Halloween, they are equally perfect for any seasonal gathering, Thanksgiving celebrations, or simply as a comforting dessert on a chilly fall evening.

This recipe is a delightful adaptation of my popular Small Batch Doughnuts recipe, elevated with the warm notes of aromatic spices and a creamy, rich pumpkin filling. It embraces the traditional method of a proper, yeast-risen, fried doughnut, which, in my humble opinion, yields a much more superior taste and texture compared to their baked counterparts. Frying creates that signature golden-brown exterior and incredibly light, airy interior that truly defines a perfect doughnut.

Designed as a small batch recipe, it conveniently yields 6 generously sized doughnuts – perfect for a cozy family treat or a small gathering. However, if you’re hosting a larger crowd or simply can’t get enough of these autumnal delights, the recipe can be easily doubled to produce 12 doughnuts.

Why Homemade Pumpkin Spice Doughnuts are a Must-Try

In a world full of convenient, store-bought treats, there’s something uniquely satisfying about sinking your teeth into a freshly made, warm doughnut. Homemade pumpkin spice doughnuts offer an unparalleled experience that goes beyond mere consumption; it’s about the aroma filling your kitchen, the joy of creating something beautiful from scratch, and the incredible flavor that simply can’t be replicated. You control the quality of ingredients, ensuring no artificial flavors or preservatives, just pure, wholesome goodness. Plus, the act of making them becomes a festive activity in itself, adding a special touch to your fall season.

The Enchantment of Pumpkin Spice

Pumpkin spice is more than just a flavor; it’s a feeling. It evokes memories of crackling fires, changing leaves, and cherished holidays. The blend, typically comprising cinnamon, nutmeg, ginger, cloves, and sometimes allspice, creates a warm, comforting, and slightly exotic profile that perfectly complements the subtle sweetness of pumpkin. In these doughnuts, the spice blend is cleverly integrated into both the soft dough and the luscious cream filling, ensuring every element sings with the essence of autumn.

Ingredients for Your Perfect Pumpkin Spice Doughnuts

Crafting these delectable pumpkin spice doughnuts requires a selection of fresh, high-quality ingredients, divided into components for the dough and the irresistible filling. Gathering everything beforehand will ensure a smooth and enjoyable baking process.

• For the Doughnuts Dough: You’ll need strong white bread flour for the ideal chewy texture, sugar to add sweetness and aid in yeast activation, fresh or instant yeast, a pinch of salt to balance the flavors, a generous amount of mixed spice or pumpkin spice blend, a large egg for richness, and softened unsalted butter to enrich the dough, making it incredibly tender and soft.

A note on yeast: The type of yeast you use can slightly alter the preparation. Instant yeast can often be mixed directly with dry ingredients, while active dry yeast usually requires activation in warm water (around 105-115°F or 40-46°C) for a few minutes until it becomes foamy. Always check the specific instructions on your yeast packet for best results.

• For the Pumpkin Spice Filling: The creamy core of these doughnuts consists of smooth pumpkin puree, soft cream cheese (such as Philadelphia) at room temperature for easy blending, icing sugar for sweetness and smooth consistency, and additional ground mixed spice or pumpkin pie spice to enhance that signature fall flavor.
• To Serve and Garnish: You’ll need fine caster sugar or superfine sugar mixed with ground cinnamon for the delightful exterior coating, and small cinnamon sticks for an elegant and aromatic finishing touch.
• For Frying: Approximately 1 liter of neutral vegetable oil (like canola, sunflower, or peanut oil) is essential for achieving that perfect golden-brown crispness.

Remember, this recipe is designed for a small batch, but you can effortlessly double all ingredients to make 12 doughnuts if you wish to share (or simply enjoy more yourself!).

Instructions: Crafting Your Perfect Pumpkin Spice Doughnuts

Follow these detailed steps to create your own batch of irresistible pumpkin spice doughnuts. Patience is key, especially when working with yeast dough, but the process is incredibly rewarding.

Step-by-Step Dough Preparation

Begin by preparing your yeast. In a small bowl or jug, combine the yeast with warm water. Stir gently and set it aside for 2-3 minutes to allow the yeast to activate. You should see a slight foam or bubbling, indicating the yeast is active and ready to work. (As mentioned, if using instant yeast, you might be able to skip this activation step and add it directly to dry ingredients, but always verify your specific yeast brand’s instructions).

Next, in the bowl of a freestanding mixer fitted with a hook attachment, combine the strong white bread flour, 25 grams of golden caster sugar, salt, and your choice of mixed spice or pumpkin spice. Mix these dry ingredients briefly. Then, pour in the activated yeast mixture and mix on low speed for about a minute. Add the large egg and increase the mixer speed to medium. Continue mixing until the ingredients come together and form a rough dough, typically around 5 minutes.

Hint: Ensure your unsalted butter is at room temperature and soft before adding it. This allows it to incorporate smoothly into the dough. Add the butter gradually, about a third at a time, allowing each portion to be fully absorbed before adding the next. This gentle incorporation creates a wonderfully rich and pliable dough.

Once all the butter is incorporated, increase the mixer speed to high and continue kneading for another 5 minutes. You’re aiming for a smooth, shiny, and stretchy dough that is slightly sticky but still manageable. You can perform a “windowpane test” by gently stretching a small piece of dough; if it stretches thin enough to see light through without tearing, it’s perfectly kneaded. Shape the dough into a tight ball, transfer it to a clean, lightly greased bowl, and cover it with a clean tea towel or plastic wrap. Place it in a warm spot to prove until it doubles in size, which should take approximately an hour, depending on your kitchen’s temperature.

Pro Tip for Faster Proving: To accelerate the dough’s rising time, you can create a warm environment in your oven. Preheat your oven to its lowest setting (around 50 degrees Celsius or 120 degrees Fahrenheit). Once heated, turn the oven OFF. Place the covered bowl of dough inside the warm, turned-off oven and keep the door closed. This provides a consistent, warm environment for optimal proofing.

When your dough has successfully doubled in size, gently remove it from the bowl and place it onto a lightly floured surface. Knead it briefly to “knock out” the air bubbles. This step helps redistribute the yeast and ensures a fine, even crumb. Using a dough scraper or a knife, divide the dough into 6 equal pieces. For precise and uniform doughnuts, I highly recommend using digital kitchen scales to ensure each piece weighs the same. Roll each piece into a tight, smooth ball using the palms of your hands. Arrange these rolled balls onto a lightly floured baking tray or oven tray, leaving some space between them. They are now ready for their distinctive pumpkin shaping.

Expert Tip: Consistency in dough portioning not only ensures even cooking but also contributes to the aesthetic uniformity of your finished pumpkin doughnuts.

Shaping Your Doughnuts into Charming Mini Pumpkins

When developing this recipe, I experimented with two distinct methods for shaping the dough into mini pumpkins. The first involved carefully wrapping kitchen string around the dough balls to create segments. The second, and ultimately superior, method was to simply snip sections of the dough with kitchen scissors.

My tests revealed that the kitchen string method was significantly more time-consuming, fiddly, and, frankly, unsuitable for fried doughnuts. While it might work for baked doughnuts, the string proved problematic when deep-frying. The doughnut would fry with the string still attached, and although the shape looked promising initially, the doughnuts failed to cook properly internally, remaining raw in the center. Furthermore, removing the bits of cooked string from the hot, delicate doughnuts after frying was a messy and frustrating task.

In contrast, using kitchen scissors to cut the dough proved to be a much easier, quicker, and cleaner approach. I discovered this ingenious idea on the Good Housekeeping website and found it to be exceptionally clever and effective! To achieve the pumpkin shape, simply use a clean pair of kitchen scissors to make 6-8 snips around the edge of each dough ball. It’s crucial not to cut all the way into the center; you want to create deep indentations that mimic the natural ridges of a pumpkin. These cuts will expand beautifully during the second proofing and frying, accentuating the pumpkin form.

Creative Hint: Don’t fret about making perfectly even cuts! The organic, slightly irregular nature of hand-cut snips will actually enhance the rustic charm of your pumpkin shapes, making them look even more authentic and endearing!

Once all your doughnuts are beautifully shaped, cover them loosely with oiled cling film or a clean, damp tea towel. Leave them to undergo their crucial second proofing for about 45 minutes in a warm, draft-free spot. This second rise is essential for achieving light, airy doughnuts that are truly pillowy.

Preparing the Creamy Pumpkin Spice Filling

While your doughnuts are taking their second rise, it’s the perfect time to prepare the delectable pumpkin spice filling. In a medium bowl, combine the pumpkin puree, softened cream cheese, icing sugar, and ground mixed spice (or pumpkin pie spice). Using an electric mixer, beat the ingredients together until the mixture is completely smooth, creamy, and lump-free. Once ready, transfer the rich filling into a piping bag fitted with your desired nozzle (a medium plain nozzle works well). Place the filled piping bag in the refrigerator until you are ready to fill the fried doughnuts, allowing it to firm up slightly.

Frying Your Doughnuts to Golden Perfection

Just before you begin frying, gently push the center of each proofed doughnut with your finger or the back of a spoon handle to create a deep indentation. This central dip will beautifully define the pumpkin shape even further and provides a guide for your cinnamon stick garnish later.

Half-fill a medium-sized, heavy-bottomed pan or deep-fat fryer with your chosen vegetable oil. Heat the oil over medium heat until it reaches a consistent temperature of 160 degrees Celsius (approximately 325 degrees Fahrenheit). It is imperative to use a kitchen thermometer to monitor the oil temperature accurately for perfect results. Line a large plate with several layers of paper kitchen towel to absorb excess oil from the fried doughnuts. In a separate medium bowl or plate, prepare your cinnamon sugar coating by mixing caster sugar with 1 teaspoon of ground cinnamon.

Carefully lift the doughnuts, two at a time, using a palette knife or a fish slice, and gently lower them into the hot oil. Fry the doughnuts in small batches for approximately 2 minutes on each side, or until they achieve a beautiful, uniform golden-brown color. Using a slotted spoon, carefully remove the cooked doughnuts from the oil and transfer them to the paper towel-lined plate to drain. Remember to continuously monitor the oil temperature between batches; if it gets too hot, temporarily reduce the heat or remove the pan from the heat for a moment to prevent burning.

Coating, Filling, and Finishing Touches

As soon as the doughnuts are cool enough to comfortably handle (typically about 5 minutes after frying), it’s time to roll them in the fragrant cinnamon sugar mixture. The slight warmth of the doughnuts helps the sugar adhere beautifully, creating a perfect crunchy coating.

Next, use a skewer or a small knife to poke a small hole either at the bottom or the side of each doughnut. Insert the tip of your piping bag filled with the pumpkin spice cream into this hole. Gently squeeze the piping bag to fill each doughnut with the creamy pumpkin spice mixture. You’ll notice the doughnut expand slightly and feel a little heavier as it fills up – that’s how you know it’s perfectly loaded!

Finally, complete your masterpiece by placing a small cinnamon stick on top of each doughnut, resembling the stem of a pumpkin. If your cinnamon sticks are quite long, use a sharp knife to carefully cut them in half to achieve the desired proportion.

Troubleshooting Common Doughnut Issues

Even experienced bakers can encounter hiccups. Here are some common doughnut problems and how to avoid them:

• Greasy Doughnuts: This is almost always due to oil that isn’t hot enough. If the oil temperature drops too low, the doughnuts will soak up too much oil, resulting in a heavy, greasy texture. Always maintain the oil at 160°C (325°F).
• Burned Outside, Raw Inside: Conversely, if the oil is too hot, the exterior of the doughnut will brown too quickly, while the inside remains undercooked. Keep an eye on your thermometer and adjust heat as needed.
• Dense or Heavy Doughnuts: This can be caused by under-proofed dough or overworking the dough after the first rise. Ensure your dough has doubled in size during both proofing stages and handle it gently when shaping.
• Tough Doughnuts: Over-kneading the dough can make it tough. Follow the kneading times closely and aim for a dough that passes the windowpane test without being overly elastic.
• Filling Leaks: Make sure the hole you poke for filling isn’t too large, and don’t overfill the doughnuts. The cream cheese filling should be firm enough from refrigeration to hold its shape well.

Variations: Explore Different Flavors

While the pumpkin spice filling is a seasonal delight, you can easily customize these tender doughnuts with other delicious fillings and coatings. Here are some ideas to inspire your creativity:

• Plain Perfection: For those who appreciate simplicity, skip the filling entirely and enjoy these doughnuts simply coated in cinnamon sugar. Their rich, spiced dough is delicious on its own.
• Sweet Jam Filling: Fill them with your favorite fruit jam! If the jam is particularly thick, thin it slightly with a splash of hot water to make it easier to pipe smoothly into the doughnuts.
• Classic Custard: Replace the pumpkin spice cream with homemade vanilla custard or a good quality store-bought version for a timeless treat.
• Zesty Citrus Curd: Lemon, orange, or even passion fruit curd can add a bright, tangy contrast to the rich doughnut dough. My Homemade Lemon Curd recipe would be an excellent choice.
• Indulgent Chocolate: For chocolate lovers, fill your doughnuts with your favorite chocolate spread, perhaps lightened slightly with a small amount of cream for an even smoother consistency.
• Decorative Glaze: Instead of the cinnamon sugar coating, you could opt for a simple glaze. A maple syrup glaze would complement the fall flavors beautifully, or a spiced cinnamon glaze. For a fruity twist, try a raspberry glaze, similar to the one I used in my French Cruller Doughnuts recipe.

Essential Equipment for Doughnut Success

Achieving perfectly soft and delicious doughnuts is much easier with the right tools. Beyond a heavy-bottomed pan or deep-fat fryer for safe and efficient frying, here’s a list of kitchen equipment you’ll find indispensable for this recipe:

• Freestanding Mixer with Hook Attachment: This is a real workhorse for kneading enriched dough, saving you time and effort. A handheld mixer will also be useful for whipping up the creamy filling.
• Baking Sheet/Oven Tray: Essential for resting your dough balls during their proving stages.
• Kitchen Thermometer: Absolutely crucial for monitoring oil temperature during frying, ensuring your doughnuts cook perfectly without becoming greasy or burned. If you have a deep-fat fryer, it often has a built-in thermometer.
• Kitchen Scissors: Your secret weapon for creating those adorable pumpkin shapes easily and cleanly.
• Slotted Spoon: Perfect for safely lifting doughnuts in and out of hot oil.
• Dough Scraper: While optional, a dough scraper makes handling and dividing sticky dough much easier and cleaner, keeping your hands free.
• Kitchen Scales: Again optional, but highly recommended for precise ingredient measurement and for dividing dough into equal portions, which helps in consistent cooking.
• Piping Bag with Medium Plain Nozzle: For neat and efficient filling of your doughnuts. If you don’t have one, a zip-lock style bag with one corner snipped off will work in a pinch.

The dough scraper is particularly helpful when you need to handle and divide the sticky enriched dough, though a sturdy spatula can serve as an alternative. Similarly, a palette knife or a fish slice makes lifting the delicate, proofed doughnuts into the hot oil much easier, minimizing distortion. You’ll also need a generous supply of paper kitchen towels to line a plate. This provides a crucial surface for resting your freshly fried doughnuts, effectively absorbing any excess oil and keeping them light and non-greasy.

Storage Recommendations for Optimal Freshness

These pumpkin spice doughnuts are truly at their peak when enjoyed fresh on the day they are made. The delicate balance of their soft, pillowy texture, warm spices, and creamy filling is best experienced right after preparation. To maintain their quality, always store them at room temperature in an airtight container for up to 24 hours. Over time, doughnuts tend to lose their signature softness and become dry. For this reason, homemade fried doughnuts, including these, are generally not suitable for freezing once assembled.

However, if you happen to have any leftover pumpkin spice filling, it can be stored separately. Keep the filling in an airtight container in the refrigerator for up to 3 days. It’s versatile enough to be used in other desserts, or you can freeze it in a freezer-friendly container for up to 3 months, ready for your next batch of treats.

Make Ahead Tips for Easier Baking

To spread out the preparation and make your doughnut-making experience more relaxed, you can prepare certain components in advance:

• Dough: The doughnut dough can be made the day before you plan to fry. Prepare the dough according to the recipe instructions and allow it to complete its first rise until doubled in size. Once risen, gently knead it briefly to knock out the air bubbles, then cover the bowl tightly with plastic wrap and place it in the refrigerator overnight. The next day, remove the chilled dough from the fridge, let it sit at room temperature for about 30 minutes to an hour (it should feel slightly softer and more pliable), then proceed to divide it into 6 pieces and follow the rest of the shaping and frying steps as outlined in the recipe.
• Pumpkin Filling: The delicious pumpkin spice filling can also be prepared a day ahead. Simply whip it up, transfer it to a piping bag, and store it securely in the refrigerator until you’re ready to fill your freshly fried doughnuts.

Top Tips for Doughnut Frying Perfection

Frying doughnuts can seem daunting, but by following a few key principles, you’ll achieve perfect results every time. Here are my absolute top tips:

It is genuinely crucial to meticulously monitor the oil temperature throughout the entire frying process. This is the single most important factor for non-greasy, evenly cooked doughnuts. If the oil temperature climbs too high, your doughnuts will develop a dark, burnt exterior almost instantly, while the inside remains raw and uncooked. Conversely, if the temperature is too low, the doughnuts will slowly cook while absorbing an excessive amount of oil, resulting in a heavy, unpleasantly greasy texture.

Aim to maintain the oil temperature consistently at 160 degrees Celsius (approximately 325 degrees Fahrenheit) for every batch of doughnuts you fry. A reliable kitchen thermometer is your best friend here. If you notice the temperature getting too hot, immediately reduce the heat source or, if necessary, take the pan off the heat entirely for a brief moment until the temperature stabilizes within the ideal range. Patience and vigilance are key to golden, light, and perfectly cooked doughnuts.

Another excellent tip concerns the cinnamon sugar coating: it will adhere much more effectively to the doughnuts while they are still warm from the fryer. I highly recommend coating them in sugar as soon as they are cool enough to handle comfortably, usually about 5 minutes after being removed from the oil. This slight warmth creates the perfect surface for the sugar to stick, ensuring an even and delicious coating.

Don’t discard any leftover cinnamon sugar! You can store it in an airtight container or a sealed jar and use it to sprinkle over toast, oatmeal, fruit, or even your morning coffee for a delightful spiced treat.

Conclusion

These homemade pumpkin spice doughnuts are more than just a recipe; they are an invitation to embrace the warmth and flavors of autumn. With their incredibly soft dough, luscious pumpkin spice filling, and festive pumpkin shape, they promise to bring joy to any table. While they require a bit of time and care, the process itself is a rewarding culinary journey, culminating in a treat that tastes like a slice of heaven. So, gather your ingredients, set aside some time, and get ready to create the most enchanting and delicious pumpkin spice doughnuts your family and friends have ever tasted. Happy baking!

📖 Recipe: Pumpkin Spice Doughnuts

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Pumpkin Spice Doughnuts

Soft and fluffy, melt-in-your-mouth doughnuts with pumpkin spice filling, shaped into adorable mini pumpkins!

Prep Time: 35 mins | Cook Time: 24 mins

Course: Dessert | Cuisine: American, British | Keyword: pumpkin donuts, pumpkin doughnuts, pumpkin spice doughnuts

Servings: 6 doughnuts | Calories: 308kcal | Author: Anna Wierzbinska

Equipment

• Freestanding mixer with hook attachment
• Baking sheet/ baking tray
• Dough scraper or spatula
• Kitchen scales (optional)
• Kitchen scissors
• Palette knife (optional)
• Kitchen thermometer or deep-fat fryer
• Slotted spoon
• Piping bag with plain nozzle

Ingredients

• 135 g strong white bread flour (plus extra for dusting)
• 25 g golden caster sugar (plus extra for rolling)
• ¼ teaspoon salt
• 1 teaspoon mixed spice or pumpkin spice
• ½ teaspoon instant yeast
• 40 ml warm water
• 1 large egg
• 30 g unsalted butter (softened)
• 1 litre vegetable oil (for frying)
• 1 teaspoon ground cinnamon

For the spiced pumpkin filling:

• 150 g soft cheese (room temperature)
• 100 g icing sugar
• 100 g pumpkin puree
• ½ teaspoon mixed spice or pumpkin spice
• 6 small cinnamon sticks (for decoration, optional)

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Instructions

1. In a small jug, mix together the yeast and warm water and set aside for 2-3 minutes. (Make sure to double check the instructions on yeast packet as some may not need to be activated in warm liquid first).
2. In a bowl of freestanding mixer fitted with the hook attachment, mix together the flour, 25 grams of golden caster sugar, salt and mixed spice or pumpkin spice. Add the yeast and water mixture, and mix on low speed for a minute. Add one egg and increase the speed to medium. Continue to mix the ingredients until they come together, about 5 minutes.
3. With the mixer running on medium speed, start adding the butter, about ⅓ at a time. Once all the butter has been incorporated, increase the speed to high and mix for 5 more minutes, until you have smooth, shiny and stretchy dough (it may be just a little bit sticky, but it should be easy to handle). Shape the dough into a small ball and return to the bowl. Cover with clean tea towel or clingfilm and leave in a warm place until double in size, about an hour.
4. Once the dough has risen, remove it from the bowl onto lightly floured surface. Knead it gently to knock it back. Divide the dough into 6 equal pieces. Use the digital kitchen scales to ensure each doughnut is equal in size. Roll each piece into a tight ball using your palms, and place each ball on the lightly floured baking sheet/ baking tray. Using kitchen scissors, snip into each ball about 6-8 times around the edge, making sure you don’t cut all the way to the centre. Cover the dough balls with oiled clingfilm or damp, clean tea towel and leave them to rise for 45 minutes.
5. Meanwhile, prepare the pumpkin spice filling. Place all the ingredients into a medium bowl, and using handheld electric mixer, whisk to combine until smooth and creamy. Transfer into the piping bag fitted with plain nozzle and keep in the fridge until needed.
6. Half-fill the medium, heavy-based pan with oil and bring to 160 degrees Celsius over a medium heat. Take a large plate and line it with paper kitchen towel. Take a medium bowl or another plate and fill it with the mixture of caster sugar and 1 teaspoon of ground cinnamon. Push the centre of each doughnut down with your finger or the top of the spoon handle to make a deep indentation.
7. When the oil is ready, use a palette knife or a fish slice to gently lift the doughnuts off the tray and into the pan with oil. Cook doughnuts in batches of 2 for 2 minutes on each side until golden brown. Use a slotted spoon to lift the doughnuts onto the plate with kitchen paper. Remember to keep an eye at the oil temperature at all times. If it gets too hot, reduce the heat, or take the pan off the heat for a moment.
8. Once the doughnuts are cool enough to handle (about 5 minutes), roll them in cinnamon sugar, poke a hole in the bottom or at a side of each doughnut, then gently push in the tip of the piping bag with pumpkin spice filling and fill the doughnuts. Place the cinnamon stick on top of each doughnut & enjoy!

Notes

• Make sure to double check the instructions on the yeast packet. Some types of yeast do not require to be activated in warm liquid and can be added straight to the dry ingredients.
• Keep an eye on the oil temperature at all times, when frying the doughnuts. If the temperature is too high, they will colour too fast and burn, while being raw inside. If temperature is too low, they will absorb the oil and become greasy.
• Roll the doughnuts in cinnamon sugar while they are still warm, as it will help the sugar coating to stick to the doughnut.
• The doughnuts are best eaten fresh, on the day they are made.
• The doughnuts are not suitable for freezing.
• To make ahead, prepare the dough as per the recipe card up to step 4. Once the dough has risen, knock it gently in the bowl, to get rid of bigger air bubbles, then cover and transfer the bowl into fridge overnight. Next day, proceed to step 4.
• The pumpkin spice filling can be made a day ahead and stored in the fridge. Any leftovers can be stored in the freezer for up to 3 months.

Nutrition

Serving: 80g | Calories: 308kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 192mg | Potassium: 119mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3102IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

If you try these Pumpkin Spice Doughnuts or any other of my recipes, feel free to leave me a comment or a rating below. I love hearing from you! To pin this recipe and save it for later, use the button on the recipe card or on any of the photos above.