Oh, friends, let me tell you, there’s just NOTHING like the smell of warm donuts frying in the kitchen on a crisp autumn morning. That sweet, cinnamony scent? It just screams “fall is HERE!” And when you add the nutty aroma of freshly milled flour? *chef’s kiss* It’s next-level, trust me.
Growing up, every October, my grandma would pull out her ancient donut cutter (seriously, I think it’s older than me!) and we’d make a huge batch of pumpkin spice donuts. They were good, sure, but these Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts? They’re something else entirely. The fresh milled flour adds this amazing depth of flavor that you just can’t get with regular flour. Plus, you know you’re getting all that extra goodness from the whole grain. I mean, it’s still a donut, let’s be real, but hey, every little bit helps, right?
I’m telling you, these are the *perfect* autumn treat. Get ready to share…or not! I won’t judge if you keep them all to yourself.
Why You’ll Love These Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
Okay, so why should you drop everything and make these donuts *right now*? Let me give you the lowdown:
- Super easy to make – even if you’re not a donut pro!
- They are THE taste of fall, seriously. Pumpkin spice heaven.
- That cinnamon sugar coating? Addictive. Pure and simple.
- Uses wholesome ingredients, especially that fresh milled flour. Feel good about what you’re eating! (Well, *kinda* good. They’re still donuts, haha!)
The Magic of Fresh Milled Flour in These Pumpkin Cake Donuts
So, what’s the deal with fresh milled flour? Trust me, it makes a HUGE difference! When you mill the flour right before using it, you get all these amazing flavors and nutrients that you just don’t get from store-bought stuff that’s been sitting on the shelf for who-knows-how-long. The taste is nuttier, richer…it just elevates these pumpkin cake donuts to a whole new level.
Plus, you’re getting all the good stuff from the whole grain – fiber, vitamins, the works! And the texture? Oh man, the texture. The fresh milled flour gives these donuts this unbelievably tender crumb that just melts in your mouth. Seriously, you HAVE to try it to believe it!
Ingredients for Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing donuts. And hey, don’t skip any steps – each ingredient plays a part!
- 1 1/2 cups fresh milled whole wheat flour (I mill mine right before mixing – the fresher, the better!)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar (really pack it in there!)
- 1/2 cup pumpkin puree (make SURE it’s *puree*, not pumpkin pie filling!)
- 1/4 cup milk
- 2 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil (for frying)
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon cinnamon (for coating)
How to Make Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts: Step-by-Step
Okay, ready to get our donut on? Don’t be intimidated – it’s easier than you think! Just follow these steps, and you’ll be munching on warm, delicious donuts in no time. Promise!
Preparing the Batter for Your Pumpkin Cake Donuts
First things first, let’s get that batter ready. In a big bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Get it all nice and mixed up! Then, in a separate bowl, mix your granulated sugar, brown sugar (make sure it’s packed!), pumpkin puree, milk, melted butter, egg, and vanilla extract.
Now, pour the wet stuff into the dry stuff and gently mix until *just* combined. Here’s the golden rule: DO NOT OVERMIX! Seriously, that’s the key to light and fluffy donuts. A few lumps are okay. We’re not going for perfection here, just deliciousness!
Frying Your Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts to Perfection
Alright, time to fry! Pour your vegetable oil into a big pot or deep fryer. Now, CAREFULLY heat that oil to 350°F (175°C). I cannot stress this enough: use a thermometer! Getting the oil temp right is super important. Too hot, and they’ll burn on the outside and be raw inside. Too cold, and they’ll be greasy.
Once the oil is ready, gently drop spoonfuls of batter into the hot oil. Don’t overcrowd the pot – give them some room to swim! Fry for about 2-3 minutes per side, until they’re a beautiful golden brown. Keep a close eye on them! Remove them with a slotted spoon and place them on a wire rack to cool slightly.
The Cinnamon Sugar Coating: The Finishing Touch for Your Pumpkin Cake Donuts
This is the best part, if you ask me! While your donuts are still warm (but not too hot to handle!), toss them in a bowl with your cinnamon sugar mixture! Make sure they get coated all over – that’s where the magic happens. And there you have it – Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts! Serve immediately and prepare to be amazed.
Tips for the Best Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
Want to take your donuts from “good” to “OMG AMAZING!”? Here are a few little tricks I’ve learned along the way:
- Seriously, use a thermometer for the oil. I know I already said it, but it’s THAT important!
- Don’t cram too many donuts in the pot at once. Give ’em space!
- Feel free to play around with the spices! If you’re a cinnamon fanatic like me, add a little extra. If you prefer a stronger clove flavor, go for it! It’s your donut, make it your own!
Ingredient Notes and Substitutions for Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
Okay, let’s chat ingredients! That pumpkin puree? Make sure it’s *pure* pumpkin, not the pumpkin pie filling with all the spices already added. HUGE difference! And that fresh milled flour? If you can’t get your hands on it, regular whole wheat flour will work in a pinch, but you’ll miss out on some flavor. As for sweeteners, feel free to swap the granulated sugar with coconut sugar if you’re feeling fancy! It’ll add a hint of caramel-y goodness. Yum!
Frequently Asked Questions About Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
Got questions? I’ve got answers! Here are some of the most common questions I get asked about these amazing pumpkin cake donuts:
Can I bake these instead of frying? Okay, so I haven’t *actually* tried baking these, but I suspect they might be a little dry. If you DO try it, let me know in the comments! I’d guess 350°F for maybe 15-20 minutes? But frying really gives them that perfect donut texture, ya know?
Can I use all-purpose flour instead of fresh milled? You *can*, but trust me, you’ll be missing out! The fresh milled flour adds so much flavor and goodness. But if you’re in a pinch, go for it. Just don’t expect *quite* the same result.
How do I store leftover pumpkin cake donuts? If you somehow manage to have leftovers (seriously, HOW?!), store them in an airtight container at room temperature. They’re best enjoyed fresh, but they’ll still be pretty darn good the next day!
Can I freeze these donuts? Yep! Pop them in a freezer-safe bag or container. When you’re ready to eat them, let them thaw at room temperature. They might lose a little bit of their original texture, but they’ll still satisfy that donut craving!
Storing and Reheating Your Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
Okay, so you’ve got leftover donuts? First of all, I’m impressed! But here’s the deal: these are best eaten fresh. If you MUST store them, pop ’em in an airtight container at room temperature. And to reheat? A few seconds in the microwave will do the trick! Just be careful not to overdo it, or they’ll get a little…sad.
Nutritional Information for Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
Okay, so here’s the deal: I’m not a nutritionist! The nutritional info can change a LOT depending on the brands you use, so don’t take this as gospel, okay? Just a rough estimate!
Enjoy Your Homemade Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts!
There you have it! Now go forth and make some donut magic! And hey, if you try any fun variations, leave a comment below – I’d love to hear about them! Rate the recipe if you loved it, and don’t forget to share your donut masterpieces on social media! Happy frying!
Print
Bake 2 Amazing Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy homemade cinnamon sugar pumpkin cake donuts made with fresh milled flour.
Ingredients
- 1 1/2 cups fresh milled whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil (for frying)
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon cinnamon (for coating)
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine granulated sugar, brown sugar, pumpkin puree, milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pot.
- Fry for 2-3 minutes per side, or until golden brown.
- Remove donuts from the oil and place on a wire rack to cool slightly.
- In a small bowl, combine sugar and cinnamon for coating.
- While the donuts are still warm, toss them in the cinnamon sugar mixture to coat.
- Serve immediately and enjoy your fresh donuts.
Notes
- For best results, use a thermometer to monitor the oil temperature.
- Adjust spices to your preference.
- Donuts are best enjoyed fresh.
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
