Pumpkin spice mini donuts are the perfect treat for fall, and I promise they’re easier to make then they look! This recipe features crispy golden fried mini donuts that are fluffy on the inside and coated in pumpkin cinnamon sugar.
Info and tips for pumpkin spice mini donuts
We are working with yeast for this recipe so make sure yours isn’t expired before beginning. I used instant yeast to make it easy, but you can also use active dry yeast. You will just have to let the active dry yeast activate for 5-10 minutes in the warm milk and sugar until it looks bubbly and foamy. Then you can carry on with the rest of the ingredients. With instant yeast you don’t need to let it activate.
The texture of the dough will be quite soft and sticky (but not so sticky you can’t handle it). The milk, egg, and butter will help give the donuts structure and flavour. Make sure you don’t over knead your dough; about ten minutes on the lowest setting on the stand mixer is perfect. The dough should be sticking to the bottom and sides of the bowl slightly.
We want our donuts to be fluffy, so it’s important to rest the dough for an hour, and then again for 10-15 minutes after cutting out the shape. Since the dough is so soft, it is easy to leave fingerprints in the donuts. You can avoid this by using a metal flipper to gently transfer them into the oil when ready to fry.
When frying the donuts you will need the oil to be quite hot. It should take roughly 30 seconds on each side to get brown and golden. If it takes longer than that your oil isn’t hot enough. It took me a few test donuts to get to the correct frying temperature, so don’t worry if your first few don’t come out perfect.
Equipment
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Using a Spider Strainer makes removing the donuts from the oil so easy. I also use this to remove pasta from boiling water all the time.
I used my Le Creuset for deep frying the donuts. This pot is so multi use it’s actually insane.
This is my most favourite Kitchen Aid Stand Mixer. Such a good investment piece if you love baking and want to make your life a bit easier.
Ingredients for pumpkin spice mini donuts
- neutral oil for frying (enough to cover the donuts)
- 1 cup warm milk
- 2 tsp instant yeast
- 2 tbsp white sugar
- 1 egg
- tsp vanilla
- 1/2 tsp salt
- 3 cups flour (plus any extra if needed)
- 1 tsp pumpkin spice
- 1/2 cup pumpkin puree
- 1/4 cup room temp salted butter
pumpkin cinnamon sugar
- 1/2 cup white sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
Instructions
- Begin by warming you milk for 1 minute in the microwave. It should be warm but not hot enough to burn.
- Add the warm milk, instant yeast, white sugar, an egg, vanilla, salt, flour, pumpkin spice, pumpkin puree, and room temp salted butter to a stand mixer.
- Mix on low with the hook attachment for about 10 minutes. The texture of the dough should be soft and sticky but not too sticky you can’t handle it.
- Grease the bowl with a drizzle of oil and add the dough back into the bowl, cover with a tea towel, and let rest for an hour in a warm spot.
- Punch down your dough and roll out to about a 1/2 an inch on a well floured surface. Use a small cookie cutter or shot glass to cut the shape, and a straw to poke small holes in the middle.
- Let the donuts rest on a flour dusted parchment lined baking sheet for another 10-15 minutes.
- Meanwhile heat some neutral oil in a large heavy pot. You want enough oil so the donuts will be able to float.
- Add the donuts in batches once the oil is hot enough. It should take 30 seconds to cook each side. If it takes longer than that your oil isn’t hot enough. It took me a few test donuts to get to the correct frying temperature, so don’t worry if your first few don’t come out perfect.
- Remove donuts from oil shaking off any excess, and dip in the pumpkin cinnamon sugar mixture, making sure to coat all sides.
- Enjoy warm! Donuts are best the first day, but can be stored in an air tight container or frozen.
See below for a video tutorial!
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Pumpkin spice mini donuts feature crispy golden fried mini donuts that are fluffy on the inside and coated in pumpkin cinnamon sugar. Begin by warming you milk for 1 minute in the microwave. It should be warm but not hot enough to burn. Add the warm milk, instant yeast, white sugar, an egg, vanilla, salt, flour, pumpkin spice, pumpkin puree, and room temp salted butter to a stand mixer. Mix on low with the hook attachment for about 10 minutes. The texture of the dough should be soft and sticky but not too sticky you can't handle it. Grease the bowl with a drizzle of oil and add the dough back into the bowl, cover with a tea towel, and let rest for an hour in a warm spot. Punch down your dough and roll out to about a 1/2 an inch on a well floured surface. Use a small cookie cutter or shot glass to cut the shape, and a straw to poke small holes in the middle. Let the donuts rest on a flour dusted parchment lined baking sheet for another 10-15 minutes. Meanwhile heat some neutral oil in a large heavy pot. You want enough oil so the donuts will be able to float. Add the donuts in batches once the oil is hot enough. It should take 30 seconds to cook each side. If it takes longer than that your oil isn't hot enough. It took me a few test donuts to get to the correct frying temperature, so don't worry if your first few don't come out perfect. Remove donuts from oil shaking off any excess, and dip in the pumpkin cinnamon sugar mixture, making sure to coat all sides. Enjoy warm! Donuts are best the first day, but can be stored in an air tight container or frozen. Active yeast can be used as well, just make sure you activate it for 5-10 minutes in the warm milk and sugar until bubbly before continuing. Pumpkin Spice Mini Donuts
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