These pumpkin spice donuts are crispy, soft, and filled with a creamy pumpkin custard that tastes exactly like pumpkin pie but better. They’re coated in a sugar and pumpkin spice mixture. The donut dough has pumpkin puree and pumpkin spice to really amp up that pumpkin flavour! The dough is a no knead dough which gives the donuts beautiful open middles perfect for filling. They turn out so soft and pillowy too!
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🍩 Why you'll LOVE this recipe:
- Easy: The no knead dough is so easy to make, just mix it up until a shaggy dough forms and let it rise.
- Soft: The donut dough is ultra soft, fluffy, while being crisp on the outside.
- Filling: Thick, luxurious custard that tastes exactly like pumpkin pie.
- Pumpkin: Pumpkin spice is in the dough and filling, and there's pumpkin spice in every aspect of the donut!
📝Ingredients needed
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Filling
The filling is essentially a custard with a whole can of pumpkin puree. It tastes like pumpkin pie filling but even better!
Alternatively, if you don't like the idea of a custard filling, check out this easy pumpkin whipped cream that makes the perfect donut filling!
- Cornstarch: This helps keep the custard filling thick and pipeable. Substitute with arrowroot starch or flour as an alternative.
- Vanilla bean: This gives the filling those beautiful flecks of vanilla. You can substitute with 1 tabespoon of vanilla bean paste which will give it a similar effect.
- Pumpkin spice: Pumpkin pie spice mix makes the filling taste like pumpkin pie. If you don't like pumpkin spice, substitute with cinnamon.
Donut dough
The donuts use an enriched no knead dough base recipe which results in soft and pillowy pastries. All you need to do is mix all the ingredients together by hand and let it rise!
I made variations of this no knead dough in my gingerbread cinnamon rolls, chocolate tahini babka, and Ukrainian poppyseed roll.
Have all of the ingredients at room temperature for easy and even mixing.
- Active dry yeast: I prefer to use active dry yeast but you can also use instant yeast. Use it in the same way you would active dry yeast.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Pumpkin spice: Originally, the dough included pumpkin spice but upon further experimentation and research, cinnamon (found in pumpkin spice) actually reduces yeast activity. I omitted the cinnamon and got an even higher rise from the dough.
- Butter: have the butter super soft, almost melted so that it's easier to mix into the dough.
- Vegetable oil: For frying you'll need a neutral tasting oil with a high smoke point. Vegetable, peanut, sunflower, and canola oil are perfect for frying. I used canola oil.
📖 Variations
- Whipped cream filling: Fill the fried donuts with this smooth and creamy pumpkin whipped cream if you don't like custard filling.
- Pumpkin donuts without filling: Omit the filling and optionally cut a hole in the middle of each donut with a small cookie cutter before frying.
- Other fillings: Fill the donuts with your favorite filling like whipped cream, jam, maple cream, pumpkin butter, nutella...
- Cream cheese glaze: Use the glaze from this cream cheese red velvet glazed donut recipe for a tangy twist.
👩🍳 How do you make the donuts?
These pumpkin spice donuts consist of three components: the pumpkin custard filling, the no knead donut dough, and the pumpkin spice sugar mixture for coating.
Start on the filling first so that it has enough time to cool and thicken while you make the dough.
Tip: make the filling 1-2 days before filling the donuts. Store in an airtight container in the fridge until ready to use.
Making the custard filling
Step 1: In a saucepan, combine the sugar and cornstarch breaking up any lumps. Add eggs and whisk to break them apart. Add the pumpkin, cream, milk, pumpkin spice, vanilla bean seeds and pod, and salt.
Step 2: Heat the mixture on low heat, stirring constantly until it comes to a simmer and becomes very thick.
Step 3: Add cold butter, stir until melted, and transfer into a container. You can strain it if you see any lumps but I didn't need to.
Step 4: Place plastic wrap or parchment paper right over the surface of the custard and chill until cold and thickened, about 4 hours.
Making & frying the donut dough
Step 1: Dissolve the yeast in a bowl with the warm water and 1 teaspoon sugar, stirring until completely dissolved. Set aside for a few minutes while you prep the rest of the ingredients.
You want it to form a foam on top to make sure that the yeast is active.
Step 2: Combine sifted flour, brown sugar, and salt in a large bowl and mix well.
Step 3: Make a well or indent in the middle and add butter, eggs, vanilla, pumpkin puree, milk, and the yeast mixture.
Step 4: Use a spoon to mix at first and then get in with your hands to mix until a sticky and shaggy dough forms. Cover with a cloth and let rise in a warm place until doubled in size, about 30- 45 minutes.
Note: The dough should look a bit shaggy and will come together as it rises. Don't be alarmed!
Tip: Place the dough inside of a cold oven with the light turned on or in a warm sunny patch in the kitchen. If it isn’t warm enough, the enriched dough will take longer to rise because of the fat and egg content. You don't want it to be too hot (over 55°C or 130°F) or it will bake the yeast.
Step 5: Punch the risen dough down and give it a few folds. Turn out the dough onto a well floured surface and flatten and fold a few times with your hands to give it a good mix and smooth it out.
Step 6: Roll out to ¾" thick. Cut out about eighteen 3.5" circles of dough and transfer onto a parchment lined baking sheet, rerolling the dough as needed. Save the dough scraps.
Step 7: Let the cut donuts rise in a warm place until doubled, about 15 minutes. To make frying easier, cut the parchment paper into squares with scissors so that each donut sits on its own square.
Step 8: While the dough is rising, heat the oil in a large heavy bottom pot (I used a wide and narrow pot). Clip a cooking thermometer onto the side of the pot to monitor the temperature. Heat to 190°C (370°F).
Step 9: Prepare a baking tray lined with 4 layers of paper towels for the freshly fried donuts. Prepare a cooling rack with a layer of paper towels underneath as well. Mix together the sugar and pumpkin spice in a medium bowl for the sugar topping.
Step 10: When the oil comes to 190°C (370°F), add the dough scraps. Fry on each side for 2-3 minutes or until golden brown. Remove from oil with tongs or a spider. Gently shake excess oil off and transfer onto paper towels. Blot them with paper towels and transfer onto cooling rack.
Repeat with the cut donuts, using the squares of parchment paper to help put the donuts in without splashing.
Tip: frying donut scraps first helps season the oil and you get to practice. Once the dough is golden brown on both sides, remove and check to see if the inside is fully cooked. Adjust the cook time accordingly.
Step 11: Once donuts are cool enough to handle, coat in sugar mix and coat well. Set aside to cool completely.
Step 12: Once the donuts are completely cool, poke a hole through one side with a chopstick or knife.
Step 13: Fill a piping bag fitted with a piping tip with the cooled pumpkin custard filling. Fill the donuts through the hole until they feel heavy and the filling starts to come out.
The donuts are best enjoyed the same day they are made. Store any leftovers in an airtight container, refrigerated for up to 3 days.
🥡 Make ahead & storage
The filling can be made up to two days ahead of filling.
These donuts are best filled and eaten the same day that they're made. That's because they won't stay crisp on the outside for long.
If you have any leftovers, refrigerate in an airtight container for up to three days. Reheat them gently in the oven or microwave to warm them up and crisp up the edges a bit. Don't overheat them or the filling will liquefy.
❔ What form of pumpkin does this recipe use?
I used canned pumpkin puree to make these pumpkin donuts. Canned pumpkin is accessible and gives consistent results, but not all pumpkin puree is created equal.
You're looking for a very thick puree, it should hold its shape very well and not be sopping wet. Almost like a thick hummus. If it looks a little wet, strain out the excess water through a bit of cheesecloth.
You will need just over 16 oz of pumpkin. Get two cans to make sure you'll have enough! Make my popular no bake pumpkin cheesecake bars or these pumpkin hand pies with the leftover pumpkin puree.
✔️ How to make frying easier
Frying is less intimidating than it looks. The key is to just keep an eye on the oil temperature. Using a thermometer takes out all of the guesswork. I used a candy thermometer that also doubles as a frying thermometer. It just clips onto the edge of the pan.
If you can’t get your hands on a thermometer, you can check out how to fry donuts without a thermometer.
Make that you calibrate your thermometer! Mine was 10 degrees off. Place it in rapidly boiling water and check how much it differs from boiling point (100°C or 212°F). Subtract or add that difference, depending on if it's higher or lower than the boiling point, whenever you look at the thermometer.
❔ How do I prevent greasy donuts?
- Temperature: The best oil for frying donuts is 190°C (370°F). You want the temperature to be high enough so that the oil doesn’t soak into the dough and low enough so that they cook all the way through. I found this to be the perfect temperature! It’s usually recommended to fry donuts at 350°F but I found that to be way too low and the pumpkin donuts turned out very greasy.
- Scraps: You know how the first pancakes or crepes never turn out? Same with donuts. That’s why I add in the extra scraps first. That way your nicely cut donuts will turn out perfect each time. You can also cut into the scraps and see if they’re fully cooked to make sure that the temperature is perfect.
- Oil: I used canola oil for frying the donuts because it has a high smoke point and is light and neutral tasting. Other popular oils for deep frying are peanut oil and vegetable oil.
- Blotting & draining: Once the pumpkin donuts are fried, lift them over the oil with a spider tongs and let the excess oil drip down. Transfer onto paper towels and blot, removing any excess oil. Transfer them onto a cooling rack cool and remove any more extra oil left.
❔ Recipe FAQ
This helps season the oil and you get to practice frying dough that doesn't have to be perfect. Once the dough is golden brown on both sides, remove and check to see if the inside is fully cooked. Adjust the cook time accordingly.
Yes you can, it's a great option if you don't like the flavor of pumpkin spice.
I don't have experience with making gluten free donuts. If you try it out, let us know in the comments how it turns out.
🍂 Related fall recipes
Check out my best pumpkin desserts for more easy pumpkin recipe ideas.
Did you make this recipe? I'd love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Pumpkin Spice Donuts with Pumpkin Custard [no knead]
Equipment
- large heavy bottomed pot
Ingredients
Pumpkin Custard Filling
- 4 tablespoon cornstarch
- ½ cup brown sugar packed
- 4 large eggs
- 16 oz canned pumpkin puree 2 cups
- 1 cup heavy cream
- ½ cup milk
- 2 teaspoon pumpkin spice
- 1 vanilla bean pod cut in half lengthwise and seeds scraped out
- ⅛ teaspoon salt
- ½ cup unsalted butter cubed and cold
Donuts
- ½ cup water warm (105-110°F)
- 1 teaspoon granulated sugar
- 1 packet active dry yeast 7g or 2 ¼ teaspoon
- 5 cups all purpose flour 600 g
- ¼ cup brown sugar packed
- ⅛ teaspoon salt
- ¼ cup butter very soft, partially melted
- 2 large eggs room temperature and whisked
- 1 teaspoon pure vanilla extract
- ¾ cup canned pumpkin puree
- ¼ cup milk warm
- 48 oz vegetable oil I used canola (or more as needed)
Pumpkin spice sugar
- 1 cup granulated sugar
- 1 teaspoon pumpkin spice
Instructions
Pumpkin Custard Filling
- In a saucepan, combine the sugar and cornstarch breaking up any lumps. Add eggs and whisk to break them apart. Add the pumpkin, cream, milk, pumpkin spice, vanilla bean seeds and pod, and salt.4 tablespoon cornstarch, ½ cup brown sugar, 4 large eggs, 16 oz canned pumpkin puree, 1 cup heavy cream, ½ cup milk, 2 teaspoon pumpkin spice, 1 vanilla bean pod, ⅛ teaspoon salt
- Heat the mixture on low heat, stirring constantly until it comes to a simmer and becomes very thick.
- Add cold butter, stir until melted, and transfer into a container. You can strain it if you see any lumps but I didn't need to. Put plastic wrap right over the surface of the custard.½ cup unsalted butter
- Refrigerate until cold. I popped mine into the freezer for one hour.
Donuts
- Dissolve the yeast in a bowl with the warm water and 1 teaspoon sugar, stirring until completely dissolved. Set aside for a few minutes while you prep the rest of the ingredients. You want it to start to form a foam on top to make sure that the yeast is active.½ cup water, 1 teaspoon granulated sugar, 1 packet active dry yeast
- Combine flour, brown sugar, and salt in a large bowl and mix. Make a well in the middle and add butter, eggs, vanilla, pumpkin puree, milk, and the yeast mixture.½ cup unsalted butter, 5 cups all purpose flour, ¼ cup brown sugar, ⅛ teaspoon salt, ¼ cup butter, 2 large eggs, 1 teaspoon pure vanilla extract, ¾ cup canned pumpkin puree, ¼ cup milk
- Use a spoon to mix at first and then get in with your hands to mix until a sticky and shaggy dough forms. If not all of the butter gets mixed into it, it's ok.
- Cover with a cloth and let rise in a warm place (see notes) until doubled in size, about 30- 45 minutes.
- Turn out the dough onto a well floured surface and flatten and fold a few times with your hands to give it a good mix. Roll out to ¾" thick. Cut out about eighteen 3.5" circles of dough and transfer onto a parchment lined baking sheet, rerolling the dough as needed. Let the dough rise in a warm place until doubled, about 15 minutes. Save the dough scraps.
- While the dough is rising, heat the oil in a large heavy bottom pot (I used a wide and narrow pot). Clip a cooking thermometer onto the side of the pot to monitor the temperature. Heat to 190°C (370°F).48 oz vegetable oil
- Prepare a baking tray lined with 4 layers of paper towels for the freshly fried donuts. Prepare a cooling rack with a layer of paper towels underneath as well. Mix together the sugar and pumpkin spice in a large bowl for the sugar topping.1 cup granulated sugar, 1 teaspoon pumpkin spice
- When the oil comes to temperature, add the dough scraps. Fry on each side for 2-3 minutes or until golden brown. Remove from oil with tongs or a spider. Gently shake excess oil off and transfer onto paper towels. Blot them with paper towels and transfer onto cooling rack.
- Repeat with the rest of the dough, making sure that the oil temperature stays at 190°C (370°F) and do not overcrowd the pan.
- Once donuts are cool enough to handle, coat in sugar mix and coat well. Set aside to cool completely.
- Once the donuts are completely cool, poke a hole through one side with a chopstick or knife.
- Fill a piping bag fitted with a piping tip with the cooled pumpkin custard filling. Fill the donuts through the hole until they feel heavy and the filling starts to come out. Enjoy!
Video
Notes
- The dough should look a bit shaggy and will come together as it rises. Don't be alarmed!
- Place the dough inside of a cold oven with the light turned on or in a warm sunny patch in the kitchen. If it isn’t warm enough, the enriched dough will take longer to rise because of the fat and egg content. You don't want it to be too hot (over 55°C or 130°F) or it will bake the yeast.
- Frying donut scraps first helps season the oil and you get to practice. Once the dough is golden brown on both sides, remove and check to see if the inside is fully cooked. Adjust the cook time accordingly.
Penelope
These look SO good, I was just wondering if I could use gluten free flour instead of the wheat flour? Would they not cook correctly or do you think it would be fine?
Amazing recipe ❤️ 👏
Mary
Hi and thank you so much! I haven't tried making them with gluten free flour so I really wouldn't know. I recommend searching up a gluten free filled donut recipe and filling them with the pumpkin custard from my recipe (the filling is gluten free). That way you know for sure that they will be delicious! 😀