Irresistible Pumpkin Cake Donuts Fried with Cinnamon Glaze

There’s something magical about the smell of pumpkin and cinnamon wafting through the kitchen when autumn rolls around. I remember my first attempt at making pumpkin cake donuts fried with cinnamon glaze – what started as a messy experiment turned into our family’s most requested fall treat! These golden-brown beauties have that perfect crispy exterior giving way to a soft, spiced pumpkin center, all wrapped up in a sweet cinnamon kiss. Trust me, once you try them fresh from the fryer with that glaze still dripping, you’ll understand why my kids start begging for them as soon as the leaves change color.

Why You’ll Love These Pumpkin Cake Donuts Fried with Cinnamon Glaze

Oh my goodness, where do I even start? These donuts are pure autumn magic in every bite! Here’s why they’ll become your new fall obsession:

• So easy to make – No fancy equipment needed, just a simple batter and hot oil
• That perfect texture – Crispy golden outside gives way to a soft, cakey pumpkin center
• Warm spice heaven – Cinnamon glaze dripping over spiced pumpkin batter? Yes please!
• Instant crowd-pleaser – I’ve yet to meet anyone who can resist them fresh from the fryer
• Smells like fall – Your kitchen will smell like a pumpkin spice candle (but way better!)

Seriously, one bite and you’ll be hooked – just like my family was!

Ingredients for Pumpkin Cake Donuts Fried with Cinnamon Glaze

Okay, let’s gather our pumpkin donut dream team! I’ve learned through trial and error that using the right ingredients makes all the difference. Here’s exactly what you’ll need:

• 1 cup pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling (that stuff has added sugars and spices)
• 1 cup granulated sugar – I like to use organic cane sugar for a slightly deeper flavor
• 2 large eggs – Room temperature eggs mix in smoother (just leave them out for 30 minutes before baking)
• 1/4 cup melted butter – Cooled slightly so it doesn’t cook the eggs when mixing
• 1/4 cup milk – Whole milk gives the richest texture, but any milk works
• 2 cups all-purpose flour – Sift it first for the fluffiest donuts
• 1 tsp baking powder – Make sure yours is fresh for maximum rise
• 1/2 tsp baking soda – The secret to that perfect cakey texture
• 1 tsp cinnamon – I always use Ceylon cinnamon for its warm, sweet flavor
• 1/2 tsp nutmeg – Freshly grated if you can – it makes such a difference!
• 1/4 tsp salt – Just enough to balance all that sweetness
• Oil for frying – I prefer peanut oil for its high smoke point, but vegetable oil works too

For that heavenly cinnamon glaze:

• 1 cup powdered sugar – Sift it to avoid lumps
• 2 tbsp milk – Start with 1 tbsp and add more as needed
• 1/2 tsp cinnamon – The star of the show!

Pro tip: Measure everything before you start mixing – it makes the process so much smoother when you’re ready to fry!

Equipment Needed

Don’t worry – you don’t need any fancy gadgets to make these pumpkin cake donuts fried with cinnamon glaze! Here’s the simple toolkit that never fails me:

• Heavy pot or deep fryer – My trusty Dutch oven works perfectly, but any heavy-bottomed pot will do
• Candy/deep-fry thermometer – Crucial for keeping that oil at the magic 350°F mark
• 2 mixing bowls – One for wet ingredients, one for dry – just like my grandma taught me
• Whisk and spatula – For bringing that batter together without overmixing
• Slotted spoon or spider strainer – Your best friend for safely flipping and removing those golden donuts
• Wire rack – Lets the donuts drain and cool properly (paper towels work in a pinch)
• Small bowl for glaze – Something shallow makes dipping those donuts way easier

That’s it! Just basic kitchen gear – no donut cutter or special equipment required. Now let’s get frying!

How to Make Pumpkin Cake Donuts Fried with Cinnamon Glaze

Alright, let’s dive into the fun part! Making these pumpkin cake donuts fried with cinnamon glaze is easier than you think. I’ve burned my fair share of test batches (oops!), so follow my lead and you’ll be enjoying perfect donuts in no time.

Preparing the Donut Batter

First things first – let’s get that batter ready! Here’s how I do it every single time:

1. In my big mixing bowl, I whisk together the pumpkin puree, sugar, eggs, melted butter, and milk until everything’s smooth and happy. No need to go crazy with mixing – just until it’s all combined.
2. In a separate bowl, I sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps prevent lumps and makes sure all those lovely spices are evenly distributed.
3. Now for the magic! I gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until everything comes together. The batter should be thick but still spoonable – if you overmix it, your donuts might turn out tough, and we definitely don’t want that!

Pro tip: Let the batter rest for about 10 minutes while you heat the oil – it gives the flour time to hydrate and makes for fluffier donuts!

Frying the Donuts

Here’s where the real fun begins! Frying might seem intimidating, but with these simple steps, you’ll be a pro:

1. Fill your pot with about 2 inches of oil and heat it to 350°F (175°C). This temperature is crucial – too hot and they’ll burn, too cool and they’ll soak up too much oil. I always use my trusty thermometer to check.
2. Test the oil by dropping in a tiny bit of batter. If it sizzles and floats right up, you’re good to go! If it sinks or burns, adjust your heat accordingly.
3. Using two spoons (one to scoop, one to push it off), carefully drop tablespoon-sized portions of batter into the hot oil. Don’t crowd the pan – I do about 4-5 at a time so they have room to float around.
4. Fry for about 2-3 minutes per side until they’re a beautiful golden brown. Use your slotted spoon to gently flip them halfway through – you’ll know they’re ready to flip when the edges look set.
5. Transfer the finished donuts to a wire rack to drain. Resist eating them immediately (I know, it’s hard!) – they’re crazy hot inside!

Watch them carefully – they can go from perfect to overdone in seconds! And never leave hot oil unattended – safety first, donuts second.

Making the Cinnamon Glaze

Now for the crowning glory! This simple cinnamon glaze takes these donuts from good to “oh my goodness I need another one”:

1. In a small bowl, sift the powdered sugar to remove any lumps. Trust me, this step makes all the difference in getting that smooth, velvety texture.
2. Add the cinnamon and give it a quick whisk to combine.
3. Slowly add the milk, starting with just 1 tablespoon. You want it thick but pourable – like heavy cream consistency. Add more milk a teaspoon at a time if needed.
4. Dip the slightly cooled donuts into the glaze, twisting as you lift them out to create that beautiful drip effect. Let the excess drip off before placing them back on the rack to set.

The glaze will set in about 10 minutes, but let’s be real – nobody in my house has ever waited that long before digging in!

Tips for Perfect Pumpkin Cake Donuts Fried with Cinnamon Glaze

After making more batches of these pumpkin cake donuts than I can count (my neighbors love me!), I’ve picked up some foolproof tricks to guarantee success every time. These little nuggets of wisdom will take your donuts from good to “can I have the recipe?” amazing:

• Fresh oil is your friend – I learned the hard way that reused oil makes donuts taste… well, like old oil! Start with fresh oil each time for the cleanest flavor.
• Temperature control is key – Keep that thermometer handy! If the oil drops below 350°F between batches, wait for it to come back up before frying more. Cold oil = greasy donuts.
• Drain on a rack, not towels – Paper towels can make the bottoms soggy. A wire rack lets air circulate all around for even crispness.
• Glaze while warm – Not hot (you’ll burn your fingers!), but warm donuts absorb the glaze better. I wait about 5 minutes after frying.
• Smaller is better – Tablespoon-sized dollops fry more evenly than big globs. Trust me, I’ve had some doughy centers in my early attempts!
• Rotate your oil – Give the oil a gentle stir between batches to distribute heat evenly and prevent hot spots.
• Work in batches – Overcrowding drops the oil temperature fast. I do 4-5 donuts at a time for perfect results.
• Test your batter – Fry one test donut first to check oil temp and adjust batter thickness if needed (too runny? Add a bit more flour).

My biggest tip? Have fun with it! Don’t stress if your first few aren’t perfect – even my “ugly” batches still taste incredible. The more you make them, the more you’ll develop your own little tricks. Now go forth and fry with confidence!

Variations and Substitutions

One of the things I love most about these pumpkin cake donuts fried with cinnamon glaze is how adaptable they are! Over the years, I’ve played around with countless variations – some intentional, some born out of pantry emergencies (who knew orange juice could work in a pinch?). Here are my favorite twists that still deliver that perfect pumpkin donut magic:

Glaze Game Changers

That cinnamon glaze is heavenly, but sometimes I like to mix it up:

• Maple glaze – Replace half the milk with pure maple syrup and add a pinch of cinnamon. It’s like autumn in Vermont!
• Cream cheese glaze – Beat 2 oz softened cream cheese into the powdered sugar first for a tangy twist.
• Brown butter glaze – Brown that butter before mixing it in – the nutty flavor takes these to another level.
• Spiced glaze – Add a pinch of nutmeg, ginger, and allspice to the cinnamon for extra warmth.

Mix-In Magic

Sometimes I can’t resist tossing in some extras:

• Chopped pecans or walnuts – Fold in 1/2 cup for crunch (toast them first for maximum flavor!).
• Mini chocolate chips – Because pumpkin and chocolate? Yes please!
• Dried cranberries – Soak them in warm water first to plump up, then chop roughly.
• Crystallized ginger – Finely diced, it adds little bursts of spicy-sweet goodness.

Dietary Swaps

For friends with dietary needs, these simple substitutions work beautifully:

• Gluten-free – Use a 1:1 gluten-free flour blend (I like King Arthur’s).
• Dairy-free – Swap butter for coconut oil and use almond or oat milk.
• Egg-free – Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• Lower sugar – Reduce sugar to 3/4 cup and use coconut sugar.

The beauty of this recipe is how forgiving it is – as long as you keep that pumpkin and spice ratio right, you can make it your own. My neighbor adds orange zest to hers, and my sister swears by a dash of cardamom. What will your signature twist be?

Serving and Storage

Oh, that moment when you bite into a warm pumpkin cake donut fresh from the fryer – pure bliss! Here’s how to make the most of these little fried treasures:

Serving Your Donuts

I always serve these pumpkin cake donuts fried with cinnamon glaze warm, when that glaze is still slightly gooey and the interior is soft as a cloud. My family hovers around the kitchen like vultures the second they smell them frying! For extra indulgence:

• Dust with extra cinnamon sugar while still warm
• Serve with a side of spiced whipped cream for dipping
• Pair with hot apple cider or pumpkin spice latte

Storing Leftovers

Let’s be honest – leftovers rarely happen in my house! But if you somehow have extra (you’re stronger than I am), here’s how to keep them fresh:

• Room temp: Store unglazed donuts in an airtight container for 1-2 days. The glaze will soften them over time.
• Glaze separately: If possible, store glaze in a small container and dip donuts just before serving.
• Reviving day-old: Pop them in a 300°F oven for 5 minutes to crisp up again.

Freezing for Later

For make-ahead magic, freeze the unglazed donuts:

• Cool completely after frying
• Place in a single layer on a baking sheet to freeze solid (about 1 hour)
• Transfer to freezer bags, squeezing out excess air
• Will keep for 2-3 months
• To serve: Thaw at room temp, then warm in oven before glazing

Pro tip: I always make a double batch to freeze – nothing beats having homemade donuts at the ready when pumpkin cravings strike!

Nutritional Information

Okay, let’s be real – we’re not eating pumpkin cake donuts fried with cinnamon glaze for their health benefits! But since folks ask, here’s the nutritional breakdown per donut (based on making 12 from this recipe). Remember, these are estimates – your actual numbers might vary depending on how much glaze gets absorbed or how big you make them!

• Calories: About 220 per donut (but who stops at one?)
• Sugar: 18g – mostly from that irresistible glaze
• Sodium: 120mg – just enough to balance the sweetness
• Fat: 8g – hey, it’s a fried treat after all!
• Saturated Fat: 3g – thank you, real butter!
• Carbohydrates: 35g – pumpkin’s got fiber though!
• Fiber: 1g – every little bit counts, right?
• Protein: 3g – eggs and milk doing their thing
• Cholesterol: 40mg – worth it for that rich texture

Important note: These values are rough estimates based on standard ingredients. Your exact nutrition will vary depending on specific brands, exact measurements, and how much oil your donuts absorb during frying (which is why I always drain them well!). If you’re watching specific dietary needs, I recommend plugging your exact ingredients into a nutrition calculator.

Now stop worrying about numbers and enjoy your delicious homemade donuts – life’s too short not to savor every cinnamon-glazed bite!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about these pumpkin cake donuts fried with cinnamon glaze – here are the ones that pop up most often with my tried-and-true answers!

Can I bake these instead of frying?
You can, but they’ll be more like pumpkin muffins than donuts! If you must bake, grease a donut pan well and bake at 350°F for 12-15 minutes. They won’t have that signature crispy exterior, but they’ll still taste delicious with the cinnamon glaze.

How do I fix runny glaze?
Been there! Just add more powdered sugar a tablespoon at a time until it thickens. If it gets too thick, drizzle in milk a teaspoon at a time. The perfect glaze consistency should coat the back of a spoon but still drip slowly.

Why are my donuts greasy?
Usually this means your oil wasn’t hot enough (below 350°F) or you overcrowded the pan. Next time, fry in smaller batches and let the oil come back to temp between batches. A good thermometer is your best friend here!

Can I use pumpkin pie spice instead of individual spices?
Absolutely! Substitute 2 teaspoons pumpkin pie spice for the cinnamon and nutmeg. I sometimes do this when I’m in a hurry – just be sure to taste the batter and adjust if needed.

How can I tell when the donuts are done frying?
They should be a deep golden brown and float to the surface. I always do the toothpick test – insert a toothpick into the center of a test donut; it should come out with moist crumbs but no wet batter.

Try this recipe and share your results in the comments! Did you add any fun twists? Any questions I didn’t cover? I love hearing about your pumpkin donut adventures!

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