These Pumpkin Donuts with Buttermilk Glaze are soft, spiced, and fried to golden perfection, then dunked in a tangy-sweet buttermilk glaze that sets into the prettiest shiny coating. They come together with pantry staples and a skillet on the stovetop, so there's no donut pan or deep fryer required, making them one of our favorite fall treats to whip up on a lazy weekend morning.

Stack of glazed pumpkin donuts on a white plate

Key Ingredients & Substitutions

All-purpose flour. Forms the base of the dough. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag, or you'll end up with too much flour and dense donuts.
Granulated sugar. Sweetens the dough itself, separate from the glaze. You can swap in light brown sugar for a slightly deeper, more caramel-like flavor.
Baking powder. Gives the donuts their lift and light texture. Make sure yours is fresh — old baking powder loses its potency and the donuts won't puff up properly when fried.
Salt. Balances the sweetness and makes the pumpkin spice flavor pop. Don't skip it, even though it's a small amount.
Pumpkin pie spice. A blend of cinnamon, ginger, nutmeg, and clove that gives these donuts their signature warm, cozy flavor. No pumpkin pie spice on hand? Use 1 teaspoon cinnamon plus a pinch each of ginger, nutmeg, and cloves instead.
Pumpkin puree. Be sure to grab plain canned pumpkin, not pumpkin pie filling, which already has sugar and spices added and will throw off the recipe.
Buttermilk. Adds tang and helps tenderize the dough, and it's used again in the glaze. No buttermilk in the fridge? Stir 1½ teaspoons of lemon juice or white vinegar into regular milk and let it sit for 5 minutes.
Eggs and butter. Bind the dough together and add richness. Let both come to room temperature before mixing for a smoother, more evenly combined dough.
Vanilla extract. Rounds out the pumpkin spice flavor in both the dough and the glaze.
Powdered sugar. The base of the buttermilk glaze. Sift it first if it's clumpy, so the glaze whisks up smooth.
Vegetable or canola oil. Use a neutral, high-smoke-point oil for frying so it doesn't compete with the pumpkin spice flavor.

Helpful Tips

Roll the dough a little thinner than you want the finished donut. These donuts puff up noticeably as they fry, so rolling to about ½ inch thick keeps you from ending up with donuts that are too thick and doughy in the middle.

Watch your oil temperature closely. Aim for around 350°F. If the oil is too cool, the donuts soak up excess grease and turn out heavy; if it's too hot, the outside browns before the inside finishes cooking. A clip-on candy or deep-fry thermometer takes the guesswork out of it.

Fry in small batches. Crowding the skillet drops the oil temperature fast and leads to uneven cooking. Two or three donuts at a time is plenty, even in a large skillet.

Use a slotted spoon or spatula to lower the donuts into the oil. The dough is quite soft, and setting the donut on the spoon before gently sliding it in keeps it from stretching or tearing the way it can if you drop it in with your hands.

Glaze the donuts while they're still warm. A warm donut absorbs a little of the glaze and sets up with that classic shiny coating. If the donuts cool all the way first, the glaze just sits on top instead of soaking in slightly.

Step-by-step collage showing how to make pumpkin donuts

Variations

Cinnamon sugar coating. Skip the glaze and instead dip the warm donuts in melted butter, then in a mix of 1 cup granulated sugar and 1 teaspoon ground cinnamon.
Maple glaze. Swap the buttermilk in the glaze for pure maple syrup for a cozier, more autumnal flavor.
Chocolate drizzle. Melt chocolate chips with a splash of cream and drizzle it over the buttermilk glaze once it's set for a chocolate-pumpkin combo.
Baked instead of fried. Prefer not to fry? Pour the batter into a donut pan and bake at 350°F for 15-20 minutes, then glaze as directed.
Fun toppings. While the glaze is still wet, add crushed Oreos, chopped pecans, mini chocolate chips, or fall-colored sprinkles for extra crunch and color.
Spiced glaze. Whisk a pinch of cinnamon or pumpkin pie spice into the buttermilk glaze itself for even more warm spice flavor in every bite.

Pumpkin donuts and donut holes cooling on a wire rack

Serving Ideas

These donuts are best served the same day, still slightly warm, with a cup of coffee or apple cider alongside for a cozy fall breakfast or afternoon treat. They're also a fun addition to a fall brunch spread — pile them on a platter with the donut holes tucked in between for easy snacking. If you're serving a crowd, set out a few toppings like cinnamon sugar, crushed pecans, and mini chocolate chips so everyone can dress up their own donut.

Storing & Freezing

Store leftover glazed donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Keep in mind the glaze softens a bit as the donuts sit, so they're best enjoyed within the first day or two for the freshest texture.

To freeze, cool the donuts completely and freeze them unglazed in a single layer before transferring to a freezer bag or airtight container, where they'll keep for up to 2 months. Thaw at room temperature, then warm briefly in the microwave or a low oven before dipping them in a fresh batch of glaze. Once glazed, donuts don't freeze especially well, since the coating tends to turn sticky and uneven after thawing.

Pumpkin Donut FAQs

Can I bake the donuts instead of frying?

Yes! If you prefer baked pumpkin donuts, they're easiest to make in a donut pan. Mix the batter the same way, then pour it into a greased donut pan. Bake at 350°F for 15-20 minutes, until a toothpick comes out clean.

Can I use a muffin pan for donuts?

Yes. This is a great trick if you don't have a donut pan on hand. Use a muffin tin, cut out a 4x4-inch square of foil, and wrap it around your finger to shape a ball. Nestle the foil ball into the center of each muffin cup before adding batter, and pull it out once baked to reveal the donut hole. It won't look quite as polished, but it works.

What's the best oil for frying donuts?

Vegetable and canola oil both work great since they're neutral in flavor and can handle the heat. Always use fresh oil rather than oil recycled from a previous fry, or the donuts can pick up off-flavors.

Why are my donuts turning out greasy?

Greasy donuts almost always mean the oil wasn't hot enough. When the temperature dips too low, the dough soaks up oil instead of sealing and crisping on the outside. Bring the oil back up to around 350°F between batches, since adding cold dough naturally cools it down each time.

More Fall & Pumpkin Treats

If you loved these pumpkin donuts, here are a few more fall favorites you might enjoy:

Stack of pumpkin donuts with buttermilk glaze

Recipe