Description
Warm, cozy pumpkin donuts filled with cream cheese, perfect for autumn.
Ingredients
Scale
- ½ cup warm milk
- 1½ teaspoons active dry yeast
- 3¼ cup all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon pumpkin spice
- ⅔ cup pumpkin puree
- 1 large egg
- 3 tablespoons unsalted butter
- ½ cup granulated sugar (for filling)
- ¾ teaspoon ground cinnamon
- 4 ounces cream cheese
- ¼ cup pumpkin puree (for filling)
- ½ teaspoon pumpkin spice (for filling)
- 1 teaspoon vanilla extract (optional)
- 1 cup powdered sugar
- 1 cup heavy cream
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 frothy.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, salt, and pumpkin spice.
- Combine wet ingredients: In another bowl, mix the pumpkin puree, egg, and softened butter until smooth and stir in 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 floured surface, knead the dough for about 5-7 minutes until smooth.
- First rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for about 1 hour.
- Prepare the filling: Beat together cream cheese, sugar, pumpkin puree, pumpkin spice, and vanilla extract until creamy.
- Shape the donuts: Roll out dough to ½ inch thickness and cut out rings and holes.
- Second rise: Place cut donuts on a floured baking sheet, cover, and let rise for another 30 minutes.
- Heat the oil: Heat the oil to about 350°F in a deep pot.
- Fry the donuts: Drop donuts into the oil, frying for about 1-2 minutes on each side until golden brown.
- Fill the donuts: Use a piping bag or zip-lock bag to fill each donut with cream cheese mixture.
- Whip the cream: Whip the heavy cream until soft peaks form, then gradually add powdered sugar.
- Top and serve: Pipe whipped cream on top of each filled donut and dust with powdered sugar.
Notes
Best served fresh and warm, can be stored for 1-2 days at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin donuts, fall treats, dessert recipes, autumn recipes, homemade donuts