Print

Print Recipe

Soft and fluffy fried pumpkin donuts shaped like little pumpkins or classic rounds, coated in cinnamon sugar, with an optional spiced pumpkin cream filling.

Ingredients

Scale
  • ½ cup warm milk (95-105°F)
  • 1½ teaspoons active dry yeast
  • 3¼ cups all-purpose flour (fluffed, spooned, and leveled)
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon pumpkin spice (store-bought or homemade)
  • ⅔ cup pumpkin puree (NOT pumpkin pie mix)
  • 1 large egg
  • 3 tablespoons unsalted butter (softened)
  • ½ cup granulated sugar (for cinnamon sugar)
  • ¾ teaspoon ground cinnamon (for cinnamon sugar)
  • 4 ounces cream cheese (softened, for optional filling)
  • ¼ cup pumpkin puree (NOT pumpkin pie mix, for optional filling)
  • ½ teaspoon pumpkin spice (for optional filling)
  • 1 teaspoon vanilla extract (optional, for optional filling)
  • 1 cup powdered sugar (for optional filling)
  • 1 cup cold heavy cream (for optional filling)

Instructions

  1. Sprinkle active dry yeast over warm milk (95–105°F), stir gently, and let bloom until foamy, about 3–5 minutes.
  2. Combine all-purpose flour, granulated sugar, salt, and pumpkin spice in the bowl of a stand mixer.
  3. Add foamy yeast mixture, pumpkin puree, and egg to the flour mixture.
  4. Fit mixer with dough hook and mix on medium-low until dough comes together, then increase to medium-high and knead until smooth and elastic and passing the windowpane test, adding flour 1 tablespoon at a time only if overly sticky.
  5. Add softened butter and continue kneading on medium speed until fully absorbed (or incorporate by hand).
  6. Shape dough into a smooth ball, place in a lightly oiled bowl, cover, and proof in a warm spot until doubled, about 45–60 minutes.
  7. Prepare 1–2 sheet pans, 12 parchment squares (about 3×3 inches), and 12 pieces of butcher’s twine (about 25 inches each) while the dough proofs.
  8. Punch down the dough, knead briefly, turn onto a lightly floured surface, divide into 12 equal pieces, and roll each into a tight smooth ball.
  9. For round donuts: place each dough ball seam-side down on a parchment square.
  10. For pumpkin-shaped donuts: work one dough ball at a time—lay a twine piece on the work surface, place the dough smooth-side down in the center, twist the twine over the dough four times to create 8 segments, gently tie the ends, and place on a parchment square; repeat for all dough balls.
  11. Proof shaped donuts in a warm, slightly humid spot until nearly doubled, about 45–60 minutes, covering without touching the dough.
  12. While the donuts proof, mix granulated sugar and ground cinnamon together in a shallow plate or bowl for the coating.
  13. Optional filling: beat softened cream cheese, pumpkin puree, pumpkin spice, and vanilla until smooth.
  14. Add powdered sugar and mix on low until fully incorporated.
  15. Add cold heavy cream, mix on low until slightly thickened, then whip on medium–high until stiff peaks form; transfer to a piping bag and chill.
  16. Pour 1½–2 inches of oil into a pot and heat to 325°F; set up a paper towel–lined plate or rack, spider or tongs, thermometer, and cinnamon sugar nearby.
  17. Carefully lower donut (on its parchment square) into hot oil, let parchment release after few seconds and remove it, then fry donut 2–3 minutes per side until golden and cooked through, in small batches to maintain oil temperature.
  18. Remove fried donuts and drain on prepared rack or paper towel–lined plate.
  19. For round donuts: while warm, toss in cinnamon sugar to coat evenly.
  20. For pumpkin-shaped donuts: snip and remove twine while hot, then roll hot donuts in cinnamon sugar.
  21. If filling: let donuts cool 10–15 minutes to room temperature before filling.
  22. Use chopstick or back of spoon to poke and enlarge hole in donut edge or where twine crossed on pumpkin donuts.
  23. Insert piping tip and pipe pumpkin cream filling until donut puffs and filling shows at hole; stop before overflow.
  24. Optionally garnish filled donuts with small cinnamon stick as stem.

Notes

Flour should be fluffed, spooned, and leveled for accuracy; using a scale is best., Dough will be slightly sticky; add flour 1 tablespoon at a time if overly sticky to avoid dense donuts., Use fresh oil and maintain frying temperature between 315°F and 335°F to prevent greasy or burnt donuts., Roll donuts in cinnamon sugar while warm for best coating., Fill donuts only after they have cooled to prevent cream melting., Pumpkin spice can be store-bought or homemade; cinnamon can be used if pumpkin spice is unavailable., Instant yeast can be used by adding directly to dry ingredients and skipping proofing with milk and yeast., Pumpkin puree should be 100% pumpkin, NOT pumpkin pie mix., Dairy-free substitutions: plant-based milk and vegan butter can be used; vegan cream cheese for filling allowed but may change texture and taste slightly.

Nutrition

Find it online: https://sweetovenstories.com/pumpkin-donuts-two-plaid-aprons/