Pumpkin Cider Donuts

Makes 12-16 Donuts.


  • 3/4 cup fresh apple cider
  • 4 cups all purpose flour
  • 1 tsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup brown sugar
  • ¼ cup soft butter
  • 2 eggs
  • 1 cup pumpkin puree
  • Cinnamon sugar for dusting


  • Preheat a deep fryer or dutch oven filled halfway with canola oil to 350F.
  • In the bowl of a mixer, combine the butter, sugar, eggs and pumpkin. Use a paddle attachment to beat the mixture until pale and fluffy.
  • Add the remaining dry ingredients to the bowl of the mixer and stir a couple of times, then add the cider and beat a few more times, scraping down the sides of the bowl as necessary.
  • Use a rolling pin to roll the dough to ½ inch thick out on a VERY well-floured surface. Cut donut shapes with round cutters.
  • Carefully dip the cut donuts into the hot oil using a slotted spoon or spatula. Cook for about 60 seconds per side, then drain on paper towel for about 5 minutes.
  • Place about a cup of white sugar in a large bowl and stir in a Tbsp of cinnamon (more or less if you like). Dip the fried donuts in the sugar mixture and make sure they are coated all over. Transfer to a cooling rack to cool fully.