Description
These soft and fluffy pumpkin donuts are perfect for a cozy treat, boasting a gentle pumpkin flavor and a warm spice aroma, ideal for any fall brunch.
Ingredients
For the donuts
- 1 cup pumpkin puree (Use 100% pumpkin, avoid pumpkin pie filling.)
- 3 cups all-purpose flour (Provides structure.)
- 2 teaspoons yeast (For leavening.)
- 1 cup milk (Warm, helps with dough tenderness.)
- 1/4 cup sugar (Sweetens the donuts.)
- 1 large egg (Adds richness.)
- 4 tablespoons butter (Melted, for flavor and texture.)
- 1/2 teaspoon salt (Enhances flavor.)
- 2 teaspoons pumpkin pie spice (Add for the fall flavor.)
- oil for frying neutral oil (like canola or vegetable) (For frying the donuts.)
For cinnamon sugar coating
- 1 cup sugar (Granulated.)
- 1 tablespoon cinnamon (Adjust to taste.)
For spiced cream filling (optional)
- 1 cup heavy cream (For whipping.)
- 2 tablespoons powdered sugar (To sweeten.)
- 2 tablespoons pumpkin puree (For flavor.)
- 1/2 teaspoon pumpkin pie spice (For added flavor.)
Instructions
Prepare Dough
- Warm the milk until it is just warm to the touch. Stir in a pinch of sugar and sprinkle yeast on top. Let it sit for about 5 to 10 minutes until foamy.
- In a bowl, mix flour, sugar, salt, and pumpkin spice. Add pumpkin puree, egg, the yeast mixture, and melted butter. Stir until a shaggy dough forms.
Knead Dough
- Knead by hand or with a mixer until the dough is smooth and springy (8 to 10 minutes by hand, 5 to 7 minutes by mixer). Perform the windowpane test to check readiness.
Proof Dough
- Place the dough in a lightly oiled bowl, cover it, and let it rise until doubled (60 to 90 minutes).
Shape Donuts
- Divide the dough into pieces, roll into smooth balls, and use butcher’s twine to tie sections similar to a pumpkin shape. Place on parchment and let proof again (30 to 45 minutes).
Fry Donuts
- Heat oil to around 350°F. Fry each donut in small batches for 1 to 2 minutes per side until golden brown. Drain on paper towels.
Coat Donuts
- Mix sugar and cinnamon in a bowl. Coat warm donuts in the mixture.
Fill Donuts (optional)
- For filling, whip heavy cream with powdered sugar, pumpkin puree, and pumpkin pie spice, then pipe into cooled donuts.
Notes
These donuts are best enjoyed fresh. Store leftovers in an airtight container and reheat for best results. You can explore variations like glazes or chocolate drizzles.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Brunch, Dessert
- Cuisine: American, Fall