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Pumpkin Pie Spiced Doughnuts

With Mazola® Vegetable Oil

Serving Size Icon


30 Doughnuts

Total Time Icon


3 Hours

Skill Level Icon





  • 5-1/4 to 5-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® Quick Rise Yeast
  • 2 tablespoons freshly grated orange peel
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup milk
  • 1/4 cup water
  • 1/4 cup butter or margarine
  • 2 eggs
  • As needed, Mazola® Vegetable Oil

Sugar Topping:

  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin pie spice

Powdered Sugar Glaze:

  • 2 cups powdered sugar, sifted
  • 1 teaspoon pumpkin pie spice
  • 3 to 4 tablespoons milk


  1. Combine 1-3/4 cups flour, sugars, undissolved yeast, orange peel, salt, and pumpkin pie spice in large mixer bowl. Heat milk, water, and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Roll dough on lightly floured surface to 1/2-inch thickness; cut with a 2-1/2-inch doughnut cutter. Knead together trimmings; let rest 5 minutes, reroll and cut. Place doughnuts on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Deep fry at 375 F for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. Sprinkle with Sugar Topping or drizzle with Powdered Sugar Glaze.

Cinnamon Sugar Topping: Stir sugar and pumpkin pie spice together in small bowl. Sift mixture over warm doughnuts.

Powdered Sugar Glaze: Combine powdered sugar, pumpkin pie spice and milk in a bowl; stir until smooth.