Warm the milk gently in a microwave or on the stovetop until it reaches about 110°F (43°C). Pour the warm milk into a small bowl, and stir in the yeast along with 1 teaspoon of sugar. Allow this mixture to sit for about 5-10 minutes or until it becomes frothy.
In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons of sugar, cinnamon, allspice, nutmeg, and cloves.
Add the pumpkin puree and the milk-yeast mixture to the dry ingredients. Stir using a spatula or a wooden spoon until the dough comes together, forming a soft ball.
Knead: Lightly flour a clean work surface and knead the dough for 1-2 minutes until it's smooth.
Transfer the kneaded dough to a greased bowl, ensuring it's coated lightly with oil all around. Cover the bowl with a damp cloth or plastic wrap and let it rest in a warm spot for about 1 hour, or until it has doubled in size.
Once the dough has risen, turn it out onto a well-floured surface. Roll out the dough to a thickness of approximately ½ inch. Using a donut cutter or a pair of round cutters (one larger for the outer edge and a smaller one for the center), cut out the donuts.
Allow the donuts to rise an additional 30 minutes once cut.
In a deep frying pan or pot, add about 3 inches of oil. Heat the oil to 350°F (175°C).
Gently drop the donuts into the preheated oil, making sure not to overcrowd the pan. Fry the donuts for 2-3 minutes on each side, or until they're golden brown.
Once fried to perfection, remove the donuts using a slotted spoon and place them on paper towels to absorb any excess oil.
While still warm, roll the donuts in a mixture of cinnamon and sugar.
Enjoy your pumpkin donuts warm and fresh!
Notes
Ensure the milk is not too hot when adding the yeast; otherwise, it might kill the yeast.
The amount of oil required for frying can vary based on the size of your frying pan or pot.
For an added touch, consider serving these with a vanilla glaze or you can also shake them in a bag of powdered sugar instead of the sugar and cinnamon. All of those are great options.
I love using a paddle thermometer to ensure the oil temperature is where I want it when frying. It really helps to have the proper oil temperature for the best end results.