Pillar and Post’s Pumpkin Doughnut Recipe

Pumpkin Doughnut Recipe from The cannery Restaurant at the Pillar and Post Hotel

With their delightful pumpkin flavor, these doughnuts are the perfect on-the-go breakfast for a crisp autumn day compliments of our Pastry Chef from the Cannery Restaurant at the Pillar & Post.

Pumpkin Doughnuts

Yields: 3-4 Dozen

4 tbsp Butter
1 1/2 cups Sugar
8 Egg Yolks
7 cups All-purpose Flour
8 tsp Baking Powder
2 1/2 tsp Salt
2 tsp Cinnamon
1/2 tsp ground Ginger
1 tsp Nutmeg
1 cup Milk
1 cup Pumpkin purée


  1. In a large bowl mix the flour, sugar, baking powder, salt and spices.
  2. Mix together the eggs, milk, melted butter and pumpkin purée. Then the add to the dry ingredients. Mix well.
  3. Cover with plastic wrap and chill for at least one hour.
  4. Remove your dough from the fridge and begin heating about 1″ of oil to 360F in a large metal skillet.
  5. Working half the dough at a time, roll it out on a floured surface to about 1/2″ thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the middle hole use a smaller cookie cutter.
  6. Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be golden brown all over.
  7. Remove from the oil and dip the warm doughnuts in icing sugar with a little milk added to make a thin glaze, then let cool



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