Indulge in Delicious Pumpkin Cream Filled Donuts for Fall Fun!
These soft and fluffy pumpkin donuts are filled with a luscious pumpkin spice cream, making them the perfect fall treat to impress your guests or enjoy with a warm beverage.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Donut cutter
- 1 Deep fryer or large pot
- 1 Piping bag
Ingredients
Main ingredients
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoon instant yeast
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs room temperature
- ¾ cup milk warm
- ¼ cup unsalted butter melted
- ½ cup pumpkin purée
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
Instructions
- In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, warm milk, melted butter, pumpkin purée, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place the dough into a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch the dough down and roll it out to about ½ inch thickness.
- Cut into donut rounds using a cutter and let rest for 15-20 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the donuts for 1-2 minutes per side until golden brown, then transfer to a paper towel-lined plate to cool.
- In a mixing bowl, beat the heavy cream, powdered sugar, and pumpkin pie spice until stiff peaks form.
- Once donuts are cooled, use a piping bag to fill each donut with the pumpkin cream mixture.
- Optionally dust filled donuts with powdered sugar or cinnamon sugar for extra flavor and presentation.
- Serve immediately or refrigerate for up to 2 days.
Notes
These donuts taste best fresh but can be stored in an airtight container and refrigerated for up to two days.
