Pumpkin donuts are a fall favorite! Full of classic pumpkin spice flavors, these homemade donuts require no rising time. Roll them in cinnamon sugar for a sparkling finish.
In a medium bowl, mix together 3 cups flour, baking powder, salt, and baking soda. Stir in the cinnamon and nutmeg and set aside.
In a large bowl, cream together the sugar and butter, then mix in the eggs and pumpkin.
Alternate adding the flour mixture and milk to the sugar mixture, starting and ending with the flour. The dough will be more like a very stiff batter when finished — add remaining flour, a little at a time, to achieve this consistency.
Pour vegetable oil into deep fryer or dutch oven and heat oil to 365°F.
Scoop dough onto a very well floured surface and knead to make stiff enough for rolling and cutting, adding more flour as required to prevent sticking.
Roll dough to about ½-inch thick and cut out donuts and holes. Gather the scraps together, reroll, and cut out more donuts, until all the dough is used.
Place clean paper grocery bags on a cookie sheet, for draining donuts. (The bags will soak up excess oil.)
Gentle lower donuts into oil. Fry donuts and holes in batches for about 2 minutes per side, turning carefully with a wooden chopstick or fork. Remove to prepared cookie sheets to cool. Repeat until all donuts are cooked.
Mix together the 1 cup sugar and cinnamon in a shallow bowl. When doughnuts have cooled for about 10 minutes, roll them in the cinnamon sugar and serve.