These two donuts are a dream combination for me. The viral Dubai donut is rich, glossy, and beautifully topped with Middle Eastern-inspired flavors, while the pumpkin spice donut is warm, cozy, and full of fall spices. I love making both at once because they each highlight different traditions and tastes while still being soft, fluffy, and indulgent.

Why You’ll Love This Recipe

I enjoy this recipe because it gives me two distinct donut experiences in a single batch. The Dubai donut feels luxurious with saffron, pistachios, and a shiny glaze that looks straight out of a bakery. On the other hand, the pumpkin spice donut makes me think of crisp autumn days with its cinnamon, nutmeg, and pumpkin flavor. Both donuts turn out tender inside and slightly crisp outside, and they never fail to impress when I share them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dubai Donuts (makes about 6)

• 2 cups all-purpose flour

• ½ cup warm milk (about 110°F)

• 2 teaspoons instant yeast

• 3 tablespoons granulated sugar

• 2 tablespoons unsalted butter, softened

• 1 large egg

• ½ teaspoon salt

• Oil, for frying (about 2–3 cups, depending on your pan)

Glaze and toppings:

• ½ cup sugar syrup or 1 cup powdered sugar mixed with 2–3 tablespoons milk

• 2 tablespoons crushed pistachios

• A few saffron threads soaked in 1 tablespoon warm milk (optional, for flavor and color)

• Edible gold leaf (optional, for a luxury finish)

For the Pumpkin Spice Donuts (makes about 6)

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ cup granulated sugar

• ¼ cup brown sugar, packed

• ¾ cup pumpkin purée (not pumpkin pie filling)

• 1 large egg

• ⅓ cup milk (whole or 2%)

• ¼ cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 2 teaspoons pumpkin pie spice (or mix 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves)

• ½ teaspoon salt

• Oil, for frying (about 2–3 cups) or nonstick spray if baking

Glaze or finish:

• 1 cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon cinnamon (optional)

• Or powdered sugar for dusting

Directions

Dubai Donuts

1. I combine warm milk, yeast, and sugar in a bowl and let it sit for 5–10 minutes until foamy.

2. I add flour, butter, egg, and salt, mixing until a dough forms. I knead for about 8–10 minutes until the dough is smooth and elastic.

3. I cover and let the dough rise in a warm spot until doubled in size (about 1 hour).

4. Once risen, I roll out the dough and cut it into donut shapes. I place them on a tray and let them rest for 20 minutes.

5. I heat oil in a deep pan to 350°F and fry the donuts in batches until golden brown, flipping once.

6. I dip the warm donuts in glaze or brush with sugar syrup. I sprinkle crushed pistachios and add saffron milk or edible gold for garnish.

Pumpkin Spice Donuts

1. I whisk flour, baking powder, baking soda, pumpkin spice, and salt in a bowl.

2. In another bowl, I beat pumpkin purée, egg, milk, melted butter, vanilla, sugar, and brown sugar until smooth.

3. I fold the dry mixture into the wet until just combined, making sure not to overmix.

4. For frying: I drop spoonfuls of batter into hot oil (350°F) and cook until golden brown. For baking: I pipe the batter into a greased donut pan and bake at 350°F for 12–14 minutes.

5. I whisk powdered sugar, milk, and cinnamon for a glaze and dip the cooled donuts. Alternatively, I dust them with powdered sugar.

Servings and timing

This recipe makes about 12 donuts in total (6 Dubai donuts and 6 pumpkin spice donuts). It takes me around 20 minutes to prepare, 15 minutes to cook, plus 1 hour rising time for the Dubai donuts.

Variations

Sometimes I drizzle melted chocolate over the Dubai donuts or use a rose-flavored glaze instead of saffron for a floral touch. For the pumpkin spice donuts, I love adding cream cheese frosting instead of glaze, which makes them taste like pumpkin spice cake. When I want something lighter, I bake both versions instead of frying.

Storage/Reheating

I store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them individually wrapped. To reheat, I place them in a warm oven for a few minutes until soft again. I avoid microwaving because it makes them rubbery.

FAQs

Can I bake the Dubai donuts instead of frying?

Yes, I can bake them at 350°F for about 12–15 minutes, but frying gives them the soft and crispy texture I like best.

Can I use canned pumpkin for the pumpkin spice donuts?

Yes, I always use canned pumpkin purée for convenience, as long as it’s not pumpkin pie filling.

How do I make sure the donuts are cooked through?

For fried donuts, I check that they’re golden brown and puffed up. For baked donuts, I insert a toothpick, and if it comes out clean, they’re ready.

Can I prepare the dough ahead of time?

Yes, I sometimes prepare the Dubai donut dough the night before and let it rise in the fridge. For pumpkin spice donuts, I mix the wet and dry ingredients separately and combine just before cooking.

What other toppings work well for the Dubai donut?

I like using saffron glaze, crushed pistachios, edible rose petals, or edible gold leaf for an elegant finish.

Conclusion

I love this recipe because it blends two worlds of flavor. The Dubai donut feels like a luxury treat with its glossy glaze and pistachio-saffron toppings, while the pumpkin spice donut gives me all the cozy autumn feelings in one bite. Making both together lets me enjoy richness and comfort at the same time, and they’re always a hit whenever I share them.

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