Description
Delicious homemade pumpkin donuts, perfect for fall, drizzled with creamy goodness and dusted with powdered sugar.
Ingredients
Scale
- ½ cup warm milk (between 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
- ⅔ cup pumpkin puree (NOT pumpkin pie mix)
- 1 large egg
- 3 tablespoons unsalted butter (softened)
- ½ cup granulated sugar (for the cream cheese filling)
- ¾ teaspoon ground cinnamon
- 4 ounces cream cheese (softened)
- ¼ cup pumpkin puree (for the filling)
- ½ teaspoon pumpkin spice (for the filling)
- 1 teaspoon vanilla extract (optional)
- 1 cup powdered sugar
- 1 cup heavy cream (cold)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and active dry yeast; let it sit for about 5-10 minutes until it’s frothy.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, salt, and pumpkin spice.
- Combine wet ingredients: In a separate bowl, mix the pumpkin puree, egg, and softened butter together until smooth; add the activated yeast mixture.
- Form the dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Knead the dough: On a lightly floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1 hour.
- Prepare the filling: Beat together the cream cheese, sugar, pumpkin puree, pumpkin spice, and vanilla extract until creamy.
- Shape the donuts: Punch the risen dough down and roll it out to about ½ inch thickness; cut out your donuts.
- Second rise: Place the cut donuts on a floured baking sheet, cover, and let them rise for another 30 minutes.
- Heat the oil: In a deep pot or skillet, heat oil to about 350°F.
- Fry the donuts: Drop a few donuts in at a time, frying for about 1-2 minutes on each side until golden brown.
- Fill the donuts: Use a piping bag to fill each donut with your cream cheese mixture.
- Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form; add powdered sugar and whip until fluffy.
- Top and serve: Pipe some whipped cream on top of each filled donut and dust with powdered sugar.
Notes
These donuts are best served fresh and warm. Great with morning coffee or as an afternoon snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, donuts, fall recipes, baked goods, homemade, desserts