Spooky Pumpkin Donuts

The first time I saw these little delights, I wasn’t totally sure if I could call them donuts. But once I learned how they’re made, no doubt about it—they’re definitely pumpkin-shaped donuts. No hole in the middle, but still donuts! Besides being delicious and super cute, they’re just perfect for Halloween and all those parties, because their pumpkin shape really nails the theme. So get ready to make them, share them, and enjoy them! You’ll see how everyone at home falls in love with them.

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Spooky Pumpkin Donuts

Ingredients

• 2 ½ cups (300 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 2 ¼ teaspoons (7 g) active dry yeast
• ½ cup (120 ml) warm milk
• 2 tablespoons (30 g) unsalted butter, melted
• 1 large egg
• ½ teaspoon (3 g) salt
• ½ teaspoon (1 g) ground cinnamon
• ½ teaspoon (1 g) pumpkin spice
• Vegetable oil for frying

For the Coating

• ½ cup (100 g) granulated sugar
• 1 teaspoon (2 g) pumpkin spice
• 1 teaspoon (2 g) ground cinnamon
• Cinnamon sticks for decorating as stems

Equipment Needed

• Stand mixer or large mixing bowl
• Wax paper
• Kitchen string
• Deep pot or heavy skillet for frying
• Cooking thermometer
• Tongs or long chopsticks

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! In a medium bowl, pour in the warm milk (make sure it’s around 105-110 °F / 40-43 °C, warm to the touch but not hot—too hot will kill the yeast). Add the active dry yeast and one teaspoon of sugar. Stir lightly and let it sit for 5 to 10 minutes. You’ll know your yeast is ready when you see a foamy layer on top—easy way to check if it’s alive and active.
2. Add the egg, the melted (but not hot) butter, the rest of the sugar, the salt, the cinnamon, and the pumpkin spice. Mix with a wooden spoon or a whisk until everything is well combined. The mixture should look smooth, creamy, and you’ll catch a whiff of those cozy spices.
3. Now, start adding the flour a little at a time, about ½ cup at a time, mixing after each addition. Once the dough begins to form, transfer it to a lightly floured surface. Knead for about 8 minutes by hand, or about 5 minutes with a stand mixer and dough hook. Honestly, I recommend the mixer—it’s easier. The dough should end up smooth, elastic, and just a little sticky, with no dry flour lumps.
4. Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap. Let it rest in a warm spot (like inside your oven with just the light on) for about 1 hour, or until it doubles in size. Don’t skip this step—it’s what gives your donuts their fluffy texture.
5. Once the dough has risen, gently punch it down to release some of the air. Divide it into 12 equal pieces (you can use a scale to be precise, but eyeballing works too). Roll each piece into a smooth ball and set them on small squares of wax paper so you can move them without messing up their shape.

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6. Here’s the fun part—making the pumpkins! Take a piece of kitchen string and tie it around each ball, dividing it into 6 to 8 sections, kind of like pumpkin ridges. The string should be snug but not too tight, so the dough can still rise. Tie a loose knot so you can easily remove it after frying.
7. Cover the dough balls again and let them rest for another 20 minutes. During this time, they’ll puff up a bit more and the string will naturally shape them into little pumpkins.
8. Carefully heat enough oil in a deep pot or skillet until it reaches 350 °F (175 °C). Use a thermometer—it really matters for even cooking. Once it’s ready, fry 2 or 3 donuts at a time for about 2 to 3 minutes per side, until they’re golden brown and slightly puffed.
9. Remove the donuts with tongs or a slotted spoon and place them on paper towels to drain the excess oil. While they’re still warm, gently remove the kitchen string so it doesn’t stick to the dough.
10. In a shallow bowl, mix the sugar, pumpkin spice, and cinnamon. Roll each warm donut in the mixture until it’s completely coated. Don’t worry—the heat will help the sugar stick perfectly.
11. And you’re done! To finish them off, stick a cinnamon stick into the center of each donut to look like a pumpkin stem. That final touch makes them extra festive, perfect for Halloween parties or any cozy fall gathering. Extra cute!

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Ingredient Substitutions

• Yeast: You can swap active dry yeast for instant yeast (no need to activate it in the milk).
• Pumpkin spice: If you don’t have it on hand, mix cinnamon, nutmeg, ginger, and cloves in small amounts.
• Fats: Butter can be replaced with vegetable oil in the same amount.
• Milk: Instead of cow’s milk, you can also use unsweetened almond or oat milk.
• Decoration: If you don’t have cinnamon sticks for stems, try a little piece of chocolate instead.

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Prep Tips

• Milk temperature: Always make sure it’s warm, not hot, so the yeast stays alive.
• Kitchen string: Lightly grease it with oil so it’s easier to remove after frying.
• Frying oil: Keep an eye on the temperature—too low and they’ll soak up oil, too high and they’ll burn fast.
• Pan space: Don’t overcrowd the donuts; fry just a few at a time to keep the oil steady.

Common Mistakes (What Not to Do)

• Cold milk: Never use it cold, the yeast won’t activate properly.
• Tying too tight: Don’t pull the string too tight or you’ll cut into the dough and the donuts will look misshapen.
• Short rise: Don’t rush the resting time or your donuts will turn out dense.
• Used oil: Never fry with old oil, it will ruin the taste and color.
• Cooling too much: Don’t let them cool all the way before rolling in sugar, or it won’t stick well.

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Frequently Asked Questions (FAQ)

• Can I bake them? Yes, but the texture won’t be the same—frying gives you that real deal.
• Whole wheat flour? Yes, but they’ll be denser and darker.
• Make ahead? Totally, just store the dough in the fridge and take it out 1 hour before using.
• What oil is best? Go with canola or vegetable oil—they’re neutral and handle high heat well.
• No eggs? Sure, swap with 3 tablespoons of applesauce, though the flavor changes a bit.
• Mini donuts? Absolutely, just cut down the frying time—they turn out super cute.
• Can I freeze the dough? Yes, freeze the shaped balls and thaw them in the fridge before frying.
• Shelf life? About 2 days at room temp in an airtight container.
• Glaze instead of sugar? Yes, and it’s delicious—try vanilla glaze with orange food coloring for a Halloween vibe.
• Regular string? Nope, never—regular string can have dyes or chemicals that transfer to the dough.

Storing & Reheating

• Short term: Keep in an airtight container at room temp for up to 2 days, no problem.
• Fridge: If you need them to last longer, refrigerate for up to 5 days.
• Freezing: Always wrap individually and store in a freezer bag for up to 1 month.
• Microwave: Warm in 15-second bursts to soften them up.
• Oven: Even better—reheat at 300 °F (150 °C) for 5 minutes to bring back that crisp texture.

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Serving Suggestions

• Pair your donuts with a cozy oat milk latte with cinnamon.
• A cold glass of regular or almond milk is always a win.
• A homemade pumpkin spice latte to boost that fall flavor even more.
• Serve with a few slices of caramelized apple on the side.
• For extra indulgence, a scoop of vanilla ice cream with cinnamon on top.

Recipe Variations

• Pumpkin purée: Mix some into the dough for stronger flavor and a deeper orange color.
• Brown sugar: Swap it for white if you like extra sweetness and a caramel note.
• Fillings: Try pastry cream, Nutella, or even berry jam after frying—seriously delicious!
• Festive glaze: Coat with vanilla glaze and add orange and black sprinkles for a Halloween look.
• Citrus twist: Add some orange zest to the dough for a fresh, aromatic touch.

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Nutritional Information (per serving)

• Energy: 210 kcal
• Protein: 4 g
• Healthy Fats: 7 g
• Carbohydrates: 32 g
• Natural Sugars: 10 g
• Fiber: 1 g
• Sodium: 120 mg

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