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Pumpkin Donuts, 3 Ways

  • Servings


  • 3 ½ cups flour, plus more for dusting
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 3/4 cup sugar
  • 2 eggs
  • 2 tbsp. butter, melted and cooled
  • 1 cup pumpkin purée
  • ½ cup Friendship Dairies® sour cream
  • 1-2 qts vegetable oil
Maple glaze:
  • 1 ½ cup powdered sugar
  • 3 tbsp. whole milk
  • 1 tbsp. maple syrup
Pumpkin spice sugar topping:
  • 2 tbsp. butter, unsalted and melted
  • 1/3 cup sugar
  • 2 tsp. pumpkin pie spice
Chocolate glaze:
  • 1/3 cup semi-sweet chocolate chips
  • 1 tbsp. butter, unsalted
  • 1 tbsp. maple syrup
  • 1 tsp. water


  1. Pour oil in a dutch oven or deep fryer and slowly heat to 375 degrees.
  2. Combine ingredients for the glazes and mix until smooth. Set aside.
  3. While the oil is heating, combine the first 4 ingredients in a large mixing bowl and set aside.
  4. In a separate bowl, combine the sugar, eggs, and butter, and blend until light and fluffy. Fold in the pumpkin purée and sour cream.
  5. Add the pumpkin mixture to the flour mixture alternately, starting and ending with the flour. Dough will be soft.
  6. Transfer the dough to a flat surface lightly dusted with flour and gently knead.
  7. Roll the dough to ¼ inch thickness and cut the dough with a donut cutter.
  8. Drop a few donuts into the hot oil and fry for 3 minutes turning only once. Set warm donuts on a cooling rack.
  9. For pumpkin spice sugar donuts, brush warm donuts with melted butter and dip in the sugar mixture. Set aside.
  10. For glazed donuts, dunk donuts in desired glaze while they are still warm. Icing will set as the donuts cool. Serve and enjoy.

You may want a bigger spoon.

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