- Ingredients for Homemade Brioche Doughnuts
- Thanksgiving Doughnut Variations
- Tips for Making these Apple Cider Donuts
- How to Make Baked Pumpkin Donuts: Step by Step
- How to Make a Thick Maple Glaze
- Common Questions
- Time to Turn Up the Oven!
Fall Donut Recipes are calling my name, especially when I’m dashing around hunting for a dessert that’s as cozy as a wool blanket but won’t eat up my whole afternoon. Honestly, this time of year just begs for something homemade, spiced, and a little nostalgic. If the words Thanksgiving doughnut recipes make your eyes light up, hang tight. This season, I found the best shortcut to get warm, fluffy treats that taste like a hug from grandma (without a hundred steps, promise). Alright, who else is ready for the kitchen to smell like a cinnamon wonderland?
Ingredients for Homemade Brioche Doughnuts
Let’s not pretend my pantry always looks like a five-star restaurant’s. But you actually don’t need anything too fancy for deliciously simple brioche doughnuts. I just use basic stuff: all-purpose flour, sugar, salt, yeast, butter, eggs, and milk. Whole milk gives a little richness. I always sneak in a bit of nutmeg—trust me, it makes a difference. You’ll want warm water for the yeast, too.
If you’ve never worked with dough before, don’t sweat it. The only “trick” is making sure your ingredients (mainly eggs and milk) are at room temp. The dough should feel kind of pillowy, not sticky or dry. Sometimes mine looks ugly when it rises. It’s fine. Don’t panic if it’s not picture-perfect—these little guys always puff up in the end. Watching that dough rise feels like magic, every time.
Thanksgiving Doughnut Variations
Okay, so here’s where you can get wild. Fall donut recipes have a bunch of fun spins for the holidays. Apple cider donuts are a classic (I will fight anyone who disagrees—they smell like an orchard and taste even better). Then there’s pumpkin-spiced doughnuts, which are basically Thanksgiving dessert squished into a ring of joy. Ever tried pecan pie doughnuts? You haven’t lived.
Some friends add cranberries or dried figs to their dough (which is bold, I respect that). If I’m feeling ambitious, I toss some cinnamon sugar on top, or a drizzle of maple glaze for that extra fall flavor. One year I made mini doughnuts dipped in white chocolate and everyone lost their minds. Moral of the story: doughnuts do not judge. Play with your food, you’ll thank yourself.
“I never thought homemade doughnuts could beat the bakery, but these changed my mind. Major win for homemade!” — Kim, my skeptical neighbor
Tips for Making these Apple Cider Donuts
Making apple cider donuts isn’t rocket science. But, I’ve made them enough to pick up a few tricks:
- Use fresh apple cider, not the stuff that tastes like apple juice, for richer flavor.
- Let the dough chill after mixing, trust me, this saves you struggles when shaping.
- Don’t over-fry! Get them golden, not dark brown.
- Try tossing them in cinnamon-sugar while still warm. Messy but worth it.
And if your doughnuts sink or look weird, it’s alright. Dust them with a little extra sugar and nobody will care. That’s my philosophy, anyway.
Alright, so baking is my favorite for less mess (and honestly, I get nervous around frying oil). Here’s the lowdown on baked pumpkin donuts. Mix canned pumpkin, eggs, brown sugar, melted butter, and a splash of vanilla together in a bowl. In another bowl, add flour, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk everything until just mixed, not overdone.
Spoon the batter into a donut pan (grease it first, I forget sometimes and regret it every single time). Bake at 350 degrees until the tops bounce back, around 13–15 minutes. Your house will smell incredible, like you’re running a candle shop—even better since you get to eat the results. Once they’ve cooled a smidge, dive right in. Eat one piping hot, you won’t regret it.
How to Make a Thick Maple Glaze
Now, about the maple glaze. You want it topping your doughnuts, right? Not running off the sides like a sad pancake. Here’s what I do. Whisk together powdered sugar, pure maple syrup, and a tablespoon or two of milk. The trick is starting with less milk than you think you need. If it looks stiff, add a drop or two more milk until it’s thick, but still spreadable.
If your glaze is too thin, just toss in more powdered sugar. This saved my glaze (and my doughnuts) more times than I can count. Once it’s just right, dunk or drizzle your cooled doughnuts. Prep for sticky fingers and happy faces.
Common Questions
Can I use regular flour instead of bread flour?
Yep, all-purpose works just fine for most fall donut recipes.
What if I don’t have a doughnut pan?
Try muffin tins or even shape them by hand. No fancy gear required.
How do I keep doughnuts soft the next day?
Pop them in an airtight container. If they get a little less fluffy, try microwaving for ten seconds.
Do I really need to chill the dough?
I say yes. It makes everything less sticky and just plain easier to manage. Trust me, I tried skipping it once and… mistakes were made.
Can these be made gluten-free?
Absolutely, just swap in your favorite gluten-free flour blend. The pumpkin and cider flavors will still shine.
Time to Turn Up the Oven!
So, you’ve seen just how easy (and flexible) these fall donut recipes can be, right? Whether you’re leaning classic apple cider or going wild with pumpkin, pecan, or maple, there’s no wrong answer. Throw in some shortcuts, pick your toppings, and celebrate the delicious chaos that is homemade doughnuts. Honestly, if you’re still hungry for inspo, check out King Arthur’s fall baking guide for more ideas.
Happy baking, and may all your doughnuts come out as golden and fluffy as the Thanksgiving spirit.
Fall Donut Recipes
Equipment
- Mixing Bowls
- Stand Mixer
- Donut Pan
- Rolling Pin
Ingredients
Brioche Doughnuts
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1/2 tsp nutmeg optional, for warmth
- 3 eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup unsalted butter softened
Pumpkin Donuts
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 2 eggs
- 1/4 cup melted butter
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
Instructions
- Mix flour, sugar, yeast, salt, and nutmeg in a bowl. Add eggs and milk, kneading until smooth. Incorporate butter until dough is pillowy. Cover and let rise for 1 hour.
- Punch down dough, roll out, and cut into rings. Let rise again until puffy. Fry or bake until golden.
- For pumpkin donuts: whisk pumpkin, eggs, brown sugar, butter, and vanilla. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, and cloves. Combine and spoon into greased donut pan.
- Bake at 350°F (175°C) for 13–15 minutes until tops spring back. Cool slightly before glazing.
- Make maple glaze by whisking powdered sugar, maple syrup, and a little milk until thick but spreadable. Adjust with sugar or milk for consistency.
- Dunk or drizzle donuts in glaze, top with cinnamon-sugar, nuts, or seasonal toppings.