Pumpkin Cider Donuts


I’m a bit obsessed with this dough batter: it comes together in about 10 minutes and is whole grain, low in sugar, and even has a dose of protein.

After some testing with baking, I’ve decided that frying is the way to go. While you can bake them (they will hold their shape), I found the inside of the dough had a gummier texture and it was hard to get even baking on the inside/outside. Frying led to a much better texture and overall flavor, and was more than worth doing.

Sick of pumpkin? Try the original recipe I adapted these from- my chai spiced donuts!

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Pumpkin Cider Donuts

Difficulty Level: 3. Adapted from my Chai Spiced Donuts
Servings 8 small donuts


  • 1 1/4 teaspoon baking powder
  • 1 1/2 cup whole wheat pastry flour (180g)
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1/2 cup (120g) full fat skyr or greek yogurt
  • 1/4 cup pumpkin puree
  • 1/4 cup white sugar (25g)
  • 1 tablespoon butter melted and slightly cooled
  • 1/2 teaspoon vanilla

Cinnamon Spice Sugar Coating:

  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 2 tablespoons sugar


  • Whisk baking powder, flour, and salt in medium bowl.
  • Whisk egg yolk, sugar, pumpkin puree, butter, and vanilla in a large bowl.
  • Mix dry ingredients into wet ingredients with a spatula- fold batter until dry ingredients are fully incorporated.
  • Place dough on floured surface or parchment paper. Sprinkle flour on top of dough- be generous and sprinkle more flour on top until the dough does not stick to the rolling pin or counter. Roll out until 1/2’’ thick.
  • Using a biscuit cutter or glass, cut donuts into 4’’ discs. For each disc, punch a whole in the center with your thumb and use your hands to lightly smooth out and mold the dough into a circular donut shape. Place donut on parchment paper.
  • Once you’ve cut out all the discs you possibly can, combine the leftover dough back together.
  • Repeat steps 4-6 until you’ve used all of the batter. You can also make donut holes with the dough if desired.
  • In a small bowl, combine the spices and sugar for the spice coating.
  • Pour canola oil into a deep heavy cast iron pot until about 2 inches deep. Heat oil until 350 degrees.
  • Place donut in oil and fry until light brown, about 90s per side. Immediately place back on parchment paper once done to lightly cool.
  • Roll donut in spice coating and then place back on parchment.
Course: Baking, Breakfast, Dessert
Keyword: Fall, Winter

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