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–+ servings
Pumpkin Donuts

Crispy Pumpkin Donuts with Creamy Spiced Filling Delight

Indulge in homemade Pumpkin Donuts filled with spiced cream, the perfect fall treat.
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Prep Time 1 hour
Cook Time 30 minutes
Proofing Time 1 hour 30 minutes
Total Time 3 hours
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • ½ cup Warm Milk Activates the yeast; can substitute with almond milk.
  • 1½ teaspoons Active Dry Yeast Essential for fermentation; instant yeast can be used directly.
  • 3¼ cups All-Purpose Flour Provides structure; cake flour can be used for lighter texture.
  • ⅓ cup Granulated Sugar Sweetens mixture; can use brown sugar for richer flavor.
  • ½ teaspoon Salt Enhances flavor and supports yeast function.
  • ½ teaspoon Pumpkin Spice Infuses flavor; substitute with homemade mix if desired.
  • ⅔ cup Pumpkin Puree Adds moisture; do not use pumpkin pie filling.
  • 1 large Egg Binds ingredients; flax egg can be used as a vegan option.
  • 3 tablespoons Unsalted Butter Adds richness; should be softened.
Filling
  • 4 ounces Cream Cheese Base for filling; substitute with whipped coconut cream for dairy-free.
  • 1 cup Powdered Sugar Sweetens and stabilizes filling.
  • 1 cup Heavy Cream Essential for whipping filling.
Coating
  • ½ cup Granulated Sugar For rolling donuts; combines with cinnamon.
  • 1 tablespoon Ground Cinnamon Enhances flavor and aroma.

Equipment

  • stand mixer
  • mixing bowls
  • deep fryer
  • slotted spoon
  • Piping Bag

Method
 

Instructions
  1. In a small bowl, sprinkle active dry yeast over warm milk and let sit for 3-5 minutes until frothy.
  2. Combine flour, granulated sugar, salt, and pumpkin spice in a mixing bowl.
  3. Add yeast mixture, pumpkin puree, and egg to dry ingredients. Mix until dough forms.
  4. Gradually incorporate softened butter while kneading until dough is soft and elastic.
  5. Place dough in oiled bowl, cover, and let rise for 45 minutes to 1 hour.
  6. Punch down the dough, divide into 12 pieces, and shape into balls.
  7. Place shaped donuts on greased sheet, cover, and proof for 45 minutes.
  8. Mix sugar and cinnamon in a shallow bowl for coating.
  9. Whip cream cheese, pumpkin puree, and pumpkin spice until smooth, add cream and sugar until stiff peaks form.
  10. Heat oil to 325°F and fry donuts until golden brown, about 2-3 minutes per side.
  11. Roll warm donuts in cinnamon sugar and fill with spiced pumpkin cream.

Nutrition

Serving: 1donutCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Store unfilled donuts at room temperature for up to 3 days; filled donuts should be refrigerated for up to 2 days.

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