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Pumpkin Donuts

My Softest Pumpkin Donuts

264kcal
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Prep 30 minutes
Cook 15 minutes
Overnight Rest 12 hours
Total 45 minutes
Unbelievably soft and fluffy, these rich pumpkin donuts feature a custom three-flour blend, real pumpkin purée, and an overnight cold fermentation for maximum flavor and ease of shaping. Includes instructions for Bismarck rounds and pumpkin-shaped ties.
Servings 18 Donuts
Cuisine American

Ingredients

Dough
  • 200 g All-purpose flour
  • 500 g Bread flour
  • 130 g Pastry flour (or cake flour)
  • 150 g Pumpkin purée (100% pure pumpkin, not pie filling)
  • 75 g Granulated sugar
  • 80 g Active sourdough starter (optional, for extra flavor)
  • 7.5 g Instant dry yeast
  • 345 g Whole milk
  • 1½ large Eggs (1 whole egg + half of another, lightly whisked)
  • 15 g Baking salt
  • 165 g Unsalted butter, softened
Frying & Finishing
  • Avocado oil (or neutral frying oil)
  • Glaze, cinnamon sugar, or cream filling (for serving)

Equipment

  • Spiral Mixer (e.g., Ooni Halo Pro or Halo Core) or Stand Mixer
  • Digital Kitchen Scale
  • Deep Pot or Fryer
  • Deep-Fry / Candy Thermometer
  • Individual Parchment Paper Squares
  • Food-Safe Kitchen Twine (optional, for pumpkin shape)

Method

  1. Mix the Dough (Day 1)
  2. Add the all-purpose flour, bread flour, pastry/cake flour, pumpkin purée, sugar, optional sourdough starter, yeast, milk, eggs, and salt to your mixer bowl. Hold back the butter.
  3. Mix on low speed until all dry patches disappear and the dough begins developing cohesive gluten structure.
  4. With the mixer running, add the softened butter gradually in several additions. Continue kneading until the dough is smooth, elastic, and glossy.
  5. Verify gluten development with the windowpane test (dough should stretch into a thin, translucent membrane without tearing).
  6. Ferment & Chill Overnight
  7. Shape into a ball, place in a greased container, cover, and let sit at room temperature for 30–40 minutes to start yeast activity.
  8. Transfer to the refrigerator and chill overnight to firm up the butter and build flavor.
  9. Shape the Donuts (Day 2)
  10. Remove cold dough from the fridge and divide into 70 g portions.
  11. Bismarck Rounds: Shape each portion into a tight, smooth ball and place seam-side down on an individual parchment square.
  12. Pumpkin Shapes (Optional): Tie 4 crisscrossed strands of kitchen twine loosely around each dough ball so it can expand between the strings into 8 sections.
  13. Final Proof
  14. Cover shaped donuts and proof at room temperature for 1½–2 hours until visibly larger, soft, light, and airy to the touch.
  15. Fry at 320°F (160°C)
  16. Heat avocado oil in a deep pot to 320°F (160°C).
  17. Gently lower proofed donuts into the oil (using the parchment square to prevent deflating).
  18. Fry for 1–2 minutes per side until golden brown and cooked through.
  19. Drain on a wire rack or paper towels. Snip and remove twine if using, then glaze, roll in sugar, or fill with cream while warm!

Nutrition

Calories264kcalCarbohydrates40gProtein6gFat9gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.3gCholesterol22mgSodium333mgPotassium99mgFiber1gSugar5gVitamin A1558IUVitamin C0.4mgCalcium35mgIron1mg

Notes

  • Flour Blend Purpose: Bread flour provides gluten strength for the rich dough, all-purpose flour gives structure, and pastry/cake flour yields a delicate, soft crumb.
  • Frying Temperature (320°F): Rich, pumpkin-moist dough requires a slightly lower frying temp (320°F / 160°C) so the center cooks fully before the outside browns too deeply.
  • Optional Starter: The 80 g sourdough starter is purely for depth of flavor. If omitted, no adjustment to liquid or flour is needed as instant yeast provides the primary rise.

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