Pumpkin Spice Biscuit Donuts (Printable)
Warm pumpkin spice donuts coated in cinnamon sugar, made from fluffy biscuit dough for a quick fall treat.
# What You'll Need:
→ Biscuit Dough
01 - 2 cans (16 oz total) refrigerated biscuit dough
→ Pumpkin Spice Mix
02 - 1 tablespoon ground cinnamon
03 - 1 teaspoon ground nutmeg
04 - 1 teaspoon ground ginger
05 - 1/2 teaspoon ground cloves
06 - 1/2 teaspoon ground allspice
→ Donut Coating
07 - 1/2 cup granulated sugar
08 - 2 teaspoons pumpkin spice mix
→ Frying Oil
09 - 2 cups vegetable oil for frying
→ Optional Glaze
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - 1/2 teaspoon pumpkin spice mix
# How-To Steps:
01 - Combine cinnamon, nutmeg, ginger, cloves, and allspice in a small bowl. Mix thoroughly and set aside for multiple uses.
02 - Mix granulated sugar with 2 teaspoons of the prepared pumpkin spice blend in a wide, shallow bowl. Set aside for coating.
03 - Separate refrigerated biscuit dough into individual pieces. Press a 1-inch round cutter or bottle cap through the center of each biscuit to create donut shape. Reserve removed centers for donut holes.
04 - Pour vegetable oil into a large, heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying process.
05 - Carefully lower 3-4 donuts into hot oil. Fry for 1-2 minutes per side until golden brown. Fry donut holes separately for approximately 1 minute total.
06 - Remove fried donuts using a slotted spoon. Transfer to paper towel-lined tray to drain briefly, about 30 seconds.
07 - While donuts are still warm, toss in spiced sugar mixture until evenly coated on all sides. Work quickly for best adherence.
08 - Whisk powdered sugar, milk, vanilla extract, and remaining pumpkin spice until smooth and ribbon-like consistency forms. Drizzle over cooled donuts or dip tops for extra sweetness.
# Expert Advice:
01 -
- These come together in under 30 minutes with ingredients you probably already have
- The pumpkin spice coating transforms ordinary biscuits into something that tastes like you spent all morning making them
02 -
- Oil temperature matters more than you think. Too cold and you'll get greasy donuts. Too hot and they'll burn outside while staying raw inside.
- The sugar coating only sticks properly when the donuts are still warm from frying. If they cool too much, the sugar just falls off.
03 -
- Save any extra spice blend in a small jar—it's amazing stirred into oatmeal or sprinkled over roasted sweet potatoes
- If you're nervous about frying, start with the donut holes first—they're smaller and easier to handle while you get comfortable with the oil temperature