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no knead pumpkin doughnuts

No-Knead Pumpkin Doughnuts: The Easiest Fall Baking Recipe You'll Ever Make

Learn how to make soft, fluffy no-knead pumpkin doughnuts at home! Easy step-by-step recipe with pro tips, storage advice, and the best fall flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Course Breakfast, Brunch, Dessert, Snack, Spices, Sweet tooth
Cuisine American

Equipment

  • Mixing bowl
  • Spatula
  • Wire rack
  • Heavy bottom pot
  • Slotted spoon
  • Plastic wrap

Ingredients
  

For the dough:

  • 1/4 cup warm water
  • 1 tbsp brown sugar
  • 1 and 1/2 tsp dry yeast
  • 2 and 1/2 cup flour (+ 1/2 cup more for dusting and rolling)
  • 2 tsp pumpkin spice powder
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 2 tbsp butter soft
  • 1 egg
  • 2 tsp vanilla
  • 1/2 cup + 2 tbsp pumpkin puree
  • 2 tbsp milk

For frying:

  • Neutral oil such as vegetable or canola oil, for frying (about 4-6 cups if frying)

For the cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ¼ cup melted butter for brushing

For an optional maple glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons pure maple syrup
  • 1 tablespoon milk add more for a thinner glaze
  • Pinch of salt

Instructions
 

  • In a large bowl, whisk together the warm milk, 1 tbsp sugar, and yeast. Let it sit for 5-10 minutes until foamy — this confirms your yeast is active.
  • In a large bowl, stir in whisk the pumpkin puree, eggs, milk, melted butter, vanilla, salt, pumpkin pie spice.
  • Add the flour, salt, remaining 3 tbsp brown sugar and stir until just combined, the dough will be sticky, shaggy. It should be much wetter than a traditional doughnut dough — resist the urge to add more flour to make it easier to handle. This stickiness is exactly what makes the no-knead method work.
  • Cover the bowl with plastic wrap and set it in a warm spot for about 1 to 1½ hours, or until doubled in size.
  • Generously flour your work surface and turn the dough out onto it. Dust the top with a little more flour so it's easier to handle, then gently pat or roll the dough to about 3/4 inch thickness. Cut out doughnuts using your cutter, gently re-rolling scraps as needed.
  • Transfer the doughnuts and holes to a parchment-lined baking sheet, spaced apart, and let them rise again for 15-30 minutes or until puffy.
  • Heat oil (to 350°F) in a heavy pot. Fry doughnuts in batches for about 60-90 seconds per side, until deep golden brown. Drain on a wire rack.
  • While still warm, brush doughnuts with melted butter and toss in the cinnamon-sugar mixture, or dip into the maple glaze and let set on a wire rack.

Notes

  • Don’t skip on the dough being rested for the proof, this could take 1 hours or even 2 hours, the trick is to make sure it has doubled in volume.
  • Do not over roll the dough as we want these doughnuts to be thick and not thin once fried.
  • To make the maple glaze: mix all the ingredients until smooth and silky, dunk the doughnuts into the glaze.
  • To keep these eggless swap the egg for 1/4 cup yogurt.
  • I like to top the doughnuts with flaky sea salt once glazed.