Make a dozen delicious glazed pumpkin buttermilk doughnuts (plus doughnut holes) in about 30 minutes—no rising time required for this easy, fall-inspired recipe.
There’s nothing like the flavors of fall—crisp mornings, colorful leaves, and pumpkin treats. These glazed pumpkin buttermilk doughnuts are soft, tender, and perfectly spiced. They pair beautifully with a strong cup of coffee and make a cozy breakfast or special treat for family and friends.
Scroll down for a printable recipe card at the bottom of the page
Do Pumpkin Buttermilk Doughnuts Take Long To Make?
No—this recipe is quick and straightforward. Because it uses baking powder (not yeast), there’s no rising time. You can mix the dough, cut the doughnut shapes, fry, and glaze to produce a dozen doughnuts and doughnut holes in roughly 30 minutes. If you haven’t made doughnuts before, the process is easy and rewarding.
After mixing the dough, cut doughnuts using a doughnut cutter or a biscuit cutter and a small lid for the center hole. Fry them briefly until lightly browned on both sides, then dip them in a simple glaze while they’re still warm.
When Do You Glaze The Doughnuts?
Dip the doughnuts into the glaze while they are still hot so the glaze sets nicely. Place glazed doughnuts on a wire rack over a baking sheet to catch drips and allow the glaze to firm for a few minutes. They’ll be ready to serve shortly after.
This is a simple, satisfying recipe that quickly yields a plateful of warm, glazed pumpkin doughnuts—perfect for a fall breakfast, brunch, or an anytime treat. Enjoy the pumpkin flavor and tender crumb with a sweet glaze for the ultimate seasonal indulgence.
You might also enjoy other doughnut variations such as glazed lemon poppy seed doughnuts or glazed chocolate doughnuts for more breakfast treats.
Looking For More Pumpkin Recipes?
You can find more pumpkin recipes in the recipe index. A few highlights you may enjoy:
- Pumpkin Streusel Coffeecake
- Pumpkin Cheesecake Snickerdoodles
- Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Pancakes
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Original recipe source acknowledged.
Printable Recipe
Quick and easy glazed pumpkin buttermilk doughnuts—no yeast, no rising, great fall flavor.
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup granulated sugar
- 1 Tablespoon butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1/2 cup pumpkin puree
- Vegetable or canola oil (for frying)
- 1 1/2 cups powdered sugar
- 1/4 cup buttermilk
- 1/4 teaspoon vanilla extract
- In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
- In a separate bowl, whisk together melted butter, egg, vanilla, buttermilk, and pumpkin puree until well combined.
- Make a well in the dry ingredients and add the wet mixture. Stir until combined; the dough will be slightly sticky.
- Turn dough onto a lightly floured surface and roll to about 1/2-inch thickness. Cut doughnuts with a doughnut cutter (or biscuit cutter) and use a small lid to cut the centers for doughnut holes.
- Mix glaze by whisking powdered sugar, buttermilk, and vanilla in a small bowl. Set aside.
- Pour oil to a depth of about 2 inches in a large skillet and heat to approximately 350°F (medium-high). Test oil with a tiny piece of dough; it should bubble. Fry 2–3 doughnuts at a time without crowding until edges are lightly browned, then flip and cook the other side—about 2–3 minutes per side. Drain on paper towels. Fry doughnut holes the same way.
- While doughnuts are still hot, dip the top side into the glaze and let excess drip back into the bowl. Place glazed doughnuts on a wire rack over a baking sheet to catch drips and let glaze set for a few minutes.
- Once the glaze is set, serve and enjoy.
This recipe yields at least 12 doughnuts plus approximately 12 doughnut holes. Adjust frying batches to avoid overcrowding the oil.
