Pumpkin Spice Biscuit Donuts (Printable Version)
Soft, spiced donuts coated in warm cinnamon sugar, ready in minutes using simple biscuit dough.
# 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 (from above)
→ For Frying
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 (from above)
# How to Make It:
01 - Combine ground cinnamon, nutmeg, ginger, cloves, and allspice in a small bowl. Mix thoroughly and set aside for later use.
02 - In a wide, shallow bowl, mix granulated sugar with 2 teaspoons of the prepared pumpkin spice blend until evenly distributed.
03 - Separate refrigerated biscuits into individual pieces. Using a 1-inch round cutter or bottle cap, press through the center of each biscuit to create a donut shape. Reserve removed centers for donut holes.
04 - Pour vegetable oil into a large, heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying process.
05 - Carefully lower 3-4 donuts into hot oil. Fry for 1-2 minutes per side until deep 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 while still warm.
07 - Immediately toss warm donuts in spiced sugar mixture, pressing gently to ensure thorough coating on all sides.
08 - Whisk powdered sugar, milk, vanilla extract, and remaining pumpkin spice until smooth. Drizzle over cooled donuts or dip tops for extra sweetness.
# Expert Tips:
01 -
- You probably have everything in your pantry right now, especially during pumpkin spice season when those spice cans seem to multiply
- The transformation from humble biscuit dough to something that tastes like a bakery treat feels like magic, but takes zero skill
02 -
- Oil temperature is everything—too cold and they'll be greasy, too hot and they'll burn outside while staying raw inside
- Don't crowd the pot or the oil temperature will drop and your donuts will turn out sad and soggy
03 -
- Use a kitchen thermometer if you have one, otherwise test with a wooden chopstick—if bubbles form around it immediately, the oil is ready
- Let the donuts cool just enough to handle before coating, or the sugar will slide right off instead of sticking