It’s soon fall, which is my favorite time of the year, and nothing says ‘fall’ like a homemade donut. But there’s something about the traditional fragrances of fall (cinnamon, nutmeg) mixed together with steaming, fried dough and a sweet, crisp glaze that screams ‘fall’.
There’s something about tearing into a pumpkin spice donut or an apple cider donut and biting into sweet dough then chewing up a mouthful of spices that makes me feel like I’m standing in the middle of fall. Most weekends, you can find me in a local bakery trying to find this year’s best fall donut.
In this blog, I would like to introduce you to my favorite recipes! Enjoy!
The 10 Best fall donut and recipes
1. Pumpkin Spice Donut
I could eat a perfectly made pumpkin spice donut every day. Creamy, swirled pumpkin mixed with warm cinnamon, nutmeg and cloves make for an excellent autumn morning.
Add a bit of vanilla extract and a pinch of brown sugar on top and I have myself a damned good donut.,
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
2. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and mix.
3. In another bowl, beat the granulated sugar, the brown sugar and the eggs until smooth. Add the pumpkin puree, the milk, the melted butter and the vanilla, and mix until well combined.
4. In four batches, very gently fold in the dry ingredients into the wet ingredients until just combined. Don’t overmix.
5. Fill each of the wells about 3/4 of the way full, spooning in the batter.
6. Bake 15-18 minutes, or until a toothpick inserted into a donut comes out clean. Let donuts cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Apple Cider Donut
When it comes to the classics of autumn coziness, one of my favorites is a mixture of apple cider, cinnamon and nutmeg. The various warm spices go so well together – each takes a bite and blooms with warmth.
Add a few rogue apple chunks and a dash of brown sugar, and I melt right into my pillow. This should be your go-to for the perfect cozy donut of fall.
Ingredients
- 1 cup apple cider
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Vegetable oil (for frying)
- For coating: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
1. Reduce the apple cider over medium heat in a saucepan until it measures about 1/4 cup, then cool it.
2. Mix granulated sugar, melted butter, buttermilk, eggs and reduced apple cider in a large bowl.
3. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Slowly mix in the dry ingredients into the wet ingredients until a dough forms.
4. Transfer dough to a floured surface and roll out to 1/2 inch thickness; cut into donut shapes and place on a parchment-lined baking sheet.
5. Heat vegetable oil in deep fryer or large pot until it has reached 350°F (175°C) and place in donut holes. Fry until golden brown, about 1-2 minutes per side. Remove and drain on paper towels.
6. While still warm, coat the donuts in the cinnamon-sugar mixture and serve.
3. Maple Glazed Donut
There’s something very comforting about a maple glazed donut. The one I have in mind is filled with a generous amount of brown sugar and warm spices, and it is rolled in a glaze made of real maple syrup and confectioner’s sugar.
I like to throw some crushed pecans on top of that for good measure.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup
- 1 cup powdered sugar
- 1-2 tablespoons milk (for glaze)
- 1 teaspoon maple extract (optional, for stronger maple flavor)
Instructions
1. Preheat oven to 375°F (190°C).
2. Spray donut pan with non-stick spray.
2. Sift together the flour, sugar, baking powder, salt and nutmeg into a large bowl.
3. Combine the milk, melted butter, eggs and vanilla in a separate bowl, and mix until smooth. Pour the wet ingredients into the dry, and blend until just combined.
4. Spoon the batter into the donut pan cavities up to between 3/4 and a full inch. Bake for 10-12 minutes, or until lightly golden brown and a toothpick inserted into the donuts comes out clean. Let cool slightly before removing from the pan.
5. To make a maple glaze, whisk together the confectioner’s sugar, maple syrup and milk (thicken to taste). If you desire an extra punch of maple flavor, add the extract.
6. Dunk the slightly warm donuts in the maple glaze, flip to coat both sides and then place on a wire rack to set, before serving.
4. Cinnamon Sugar Donut
I love the spicy/sweet flavor profile created when cinnamon meets sugar. It is perfect as a breakfast treat.
A pinch of this and that: flour, sugar, eggs, a bit of vanilla, and of course, one thin dusting of cinnamon. This is so much fun to make.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
1. WHISK THE FLOUR, SUGER, BAKING POWDER, GROUND CINNAMON AND SALT TOGETHER IN A LARGE BOWL.
2. In a separate bowl, whip together the milk, egg, melted butter, and vanilla.
3. Slowly pour in the liquid ingredients to the powders, whisking until just incorporated and a thick batter forms.
4. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
5. Drizzle off excess oil, then drop tablespoonfuls of the batter into the hot oil and fry until golden brown on all sides – about 2-3 minutes per side. Remove with a slotted spoon and drain on some paper towels.
6. Roll the donuts in the cinnamon sugar mixture while doughnuts are still warm. Serve immediately.
5. Salted Caramel Donut
There is something decadent in my mind about a salted caramel donut. I love the rich, sweet caramel and how it melts in my mouth.
Then there is a really light dusting of sea salt that compliments any sweets. Some vanilla for nice depth and the brown sugar for that small hint of molasses.
To me it’s all about the balance of sweet with a slight savory kick.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 large egg
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- 1/2 tsp sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a mixing bowl large enough to hold all the ingredients, use a whisk to combine the flour, sugar, baking powder, baking soda, and salt.
3. In a second bowl, whisk together the buttermilk, egg, melted butter and vanilla. Add the wet mixture to the dry ingredients, stirring just until combined.
4. Pour the batter into the donut pan cavities about 3/4 full. Bake for 10-12 minutes, or until a toothpick comes out of the donuts clean.
5. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
6. Dip chilled donuts into the caramel sauce, and sprinkle with sea salt. Let the caramel set before serving.
6. Cranberry Orange Donut
I’ll admit I had a soft spot for the addition of tart cranberries and a zesty orange, the burst of citrus mixed with the sweet taste of cranberries making for a refreshing combination, topped off with a touch of vanilla and a sprinkle of cinnamon, the glaze made with freshly squeezed orange juice bringing the final touch.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries, chopped
- 1 cup powdered sugar (for glaze)
- 2 tablespoons orange juice (for glaze)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. Combine the flour, superfine sugar, baking powder, salt and ground nutmeg in a large bowl and whisk to combine.
3. In a separate, large bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract and orange zest. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the roughly chopped cranberries.
4. Fill each donut cavity about three-quarters full with the batter.
5. Bake the donuts for 19 to 20 minutes, until lightly browned. Remove from the oven and leave the donuts in the pan for about 10 minutes, or until cool enough to touch, then transfer them to a wire rack to cool completely.
5. Bake for 10-12 minutes or until donuts are light golden brown and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for a few minutes then transfer to a wire rack.
6. Stir together the powdered sugar and orange juice until smooth. Dip the donuts, tapping lightly to remove excess glaze, and set aside until ready to serve.
7. Pecan Pie Donut
I find it to be positively uncanny how nicely the creaminess of the buttery pecans marries with the fluffy goodness of the donut. The donut’s base of light, airy dough covered in gooey sweet glaze is the perfect complement for the topping of chopped, pecans, brown sugar, and cinnamon that echo the flavors of a pecan pie.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1/4 cup corn syrup
- 1/2 cup more chopped pecans (for topping)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
2. In a large bowl, whisk the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg together.
3. In a separate bowl, mix together the buttermilk, eggs, melted butter and vanilla extract. Stir the wet ingredients into the dry ingredients just until combined.
4. Toss in 1 cup of pecan pieces and fold to combine.
5. Scoop or pipe batter into prepared donut pan, filling each cavity about 3/4 full.
5. Bake until golden brown and a toothpick inserted into the centre comes out clean, about 12-15 minutes. Let the donuts cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
6. While the donuts are cooling, in a small saucepan over medium heat, add the corn syrup with the remaining 1/2 cup chopped pecans and stir them until they are thick and gooey. Drizzle this syrup over cooled donuts and let it set and serve.
8. Chai Spice Donut
Among indulgences, there’s one kind of donut that I can’t pass up: packed with cinnamon, cardamom, and a touch of ginger, they evoke the other end of the comfort scale. Nutmeg and clove are my favorite spices here, and vanilla helps to temper the sugar.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 large eggs
1 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a donut pan. Step 2:In a large bowl, combine the flour, sugar, baking powder, sea salt, baking soda, chai spices, ground flaxseeds, and chia seeds until well-mixed.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Transfer the donuts from the pan to a wire rack to cool completely.
6. Top each donut cake with a thick dollop of the glaze.
9. Sweet Potato Donut
I love the complex flavors in my sweet potato donut. In making this donut, I use the mashed sweet potatoes as my key ingredient.
The sweet potatoes give it a naturally sweet taste and makes it soft. This dough needs spices to go with it, in my opinion, because the sweet potatoes alone are not enough.
Because of this, mine consists of cinnamon and nutmeg. I love to add a little of the vanilla extract to finish it.
Ingredients
2 cups all-purpose flour
1 cup mashed sweet potatoes
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/4 cup melted butter
1 teaspoon vanilla extract
Oil for frying (vegetable or canola)
Instructions
1. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl.
2. In a separate bowl, whisk together mashed sweet potatoes, sugar, eggs, buttermilk, melted butter and vanilla extract.
3. Finally, stir in the dry ingredients slowly at first, then gradually increase, until the mixture holds together like a dough.
4. Press the dough into a donut cutter at least ¼ inch thick. If you don’t have a cutter, use a small round biscuit-cutter for the donut center cutout.
5. Heat oil in a deep fat fryer or large pot to 350°F (175°C). Fry donuts in batches for 1-2 minutes per side, or until golden brown on all sides.
6. Fry the donuts with the slotted spoon until they are deep brown, then take them out and drain on paper towels. Let cool and serve. Enjoy your homemade Sweet Potato Donuts!
10. Gingerbread Donut
This donut is pure nostalgia. Every bite reminds me of a snowy winter Sunday morning.
Cinnamon, nutmeg and cloves all play nicely with the molasses, and I love how the glaze gives just a little balance of sweetness to the spice. It’s a wonderful morning treat, and even better with coffee.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup milk
- 2 large eggs
Instructions
1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves and nutmeg in a medium bowl.
3. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the molasses, milk, and eggs, and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Spoon batter into the cake pan to fill each cavity about three-quarters full.
6. Bake for 10-12 minutes until a toothpick inserted in the middle comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
