Quick pumpkin donuts recipe
Recipe for express mini pumpkin donuts with cinnamon sugar
Today I invite you to try pumpkin donuts, an ideal sweet snack for cool autumn days. These fried mini donuts with pumpkin puree and cinnamon sugar are autumn comfort food. They taste great and smell of warming cinnamon. Eat them with a cup of warming tea or hot chocolate.
Table of contents
Quick pumpkin donuts recipe step by step
If you have pumpkin puree at home and you’re craving something sweet and delicious, then you must try this recipe.
Quick pumpkin donuts recipe with video
Składniki
ingredients for pumpkin donuts
- 300 g pumpkin puree (drained, thick – approx. 1.5 cups)
- 2 eggs (size L)
- approx. 120 g wheat flour – all-purpose (- 3/4 cup)
- 2 teaspoons baking powder
- 0.5 teaspoon cinnamon
- approx. 100 g sugar
- 1 teaspoon cinnamon
- oil (for frying)
Instrukcja
How to make pumpkin donuts step by step
- Transfer the pumpkin puree to a bowl and add the eggs beaten with a fork.300 g pumpkin puree, 2 eggs
- Mix the pumpkin with the eggs – a spoon is enough.
- Add flour, baking powder, and cinnamon to the pumpkin.approx. 120 g wheat flour – all-purpose, 2 teaspoons baking powder, 0.5 teaspoon cinnamon
- Mix with a spoon until a smooth and thick batter is formed – if the batter seems too thin, add a little more flour (and if it’s too thick, add a little milk).
- Heat oil in a wide pot or saucepan – to a temperature of about 180 degrees.oil
- Drop portions of the batter (about half a tablespoon for me) into the hot oil and fry for a few minutes on one side.
- Flip the donuts to the other side and fry for a few minutes.
- Check with a stick (e.g., a toothpick) if the donuts are ready.
- Remove the fried pumpkin donuts onto a paper towel to drain excess oil.
- Mix sugar with cinnamon and coat the fried donuts in the sugar mixture.approx. 100 g sugar, 1 teaspoon cinnamon
Film
Uwagi
Wartości Odżywcze
What are pumpkin donuts?
My pumpkin donuts today are simple and quick mini donuts made with baking powder. In addition, thick pumpkin puree is added to the dough for these donuts. Pumpkin gives the donuts a unique and beautiful yellow color, as well as moisture and a nice flavor. During pumpkin season, it’s worth frying such mini donuts at least once. Especially since preparing the donut dough will only take a few moments.
So, if you have some ready pumpkin puree and aren’t sure what to use it for, fry these pumpkin donuts.
And on the blog, you’ll also find other delicious mini donuts – both quick ones made with baking powder or soda, and traditional yeast ones. From autumn flavors, I highly recommend mini apple donuts – with pieces of juicy apples.
Ingredients needed to prepare mini pumpkin donuts
To prepare pumpkin donuts, you only need very basic ingredients that should already be in your kitchen. If you don’t know how to make pumpkin puree, check out my post on preparing pumpkin puree. You’ll also find a short video of the preparation there.
Besides pumpkin puree, you will need the following ingredients to prepare pumpkin donuts:
- flour – I used wheat flour type 450 here, you can also use flour type 500 or 550
- baking powder – use 2 teaspoons of powder and mix them with the flour
- eggs – I used size L eggs, if you have different ones, adjust the final consistency of the dough by either adding a little flour or a little milk – if the dough is too thick
- oil – for frying – the donuts are deep-fried, so prepare oil here, or it can also be lard, which you melt in a larger pot
- sugar – use granulated sugar here. I didn’t add sugar to the donuts themselves – the only sweetness comes from the sugar coating the donuts. If you like your donuts sweet, you can additionally add about 50 g (1/4 cup of sugar) to the dough itself.
Can you make gluten-free pumpkin donuts?
You can also make these donuts in a gluten-free version. Replace wheat flour with gluten-free flour. It can be a blend of gluten-free flours. Lighter types will be better here, as pumpkin puree already gives the dough moisture and stickiness. Remember that for the gluten-free version, you must use gluten-free baking powder. If you don’t have such powder, use a slightly flat teaspoon of baking soda instead of two teaspoons of powder.
Tips and tricks for preparing pumpkin donuts
Preparing the donuts themselves will only take a few minutes, and you just need to mix all the ingredients with a spoon. After mixing, the donut dough must be thick, but not too thick. To fry them, you need to heat oil or lard strongly in a wide saucepan or pot. It’s best to check the fat temperature with a culinary thermometer – if it’s 180 degrees, you can fry the donuts.
How to check if the fat has the right temperature without a thermometer?
If you don’t have a thermometer, put a little bit of dough into the oil. If it immediately starts frying nicely and floats to the top, it means the oil is well heated. Then add portions of dough to the oil. Do not add more than 5-6 donuts at a time, as they will not fry well. I scooped about half a tablespoon of dough and slid it into the oil with the help of a teaspoon.
How to check if pumpkin donuts are fried?
The best method for me to check if the donuts are well fried is to insert a toothpick into the very center. If the toothpick comes out covered in wet dough, you need to fry the donuts for a little longer. If they become too brown on the outside, reduce the burner power.
If the toothpick comes out dry after removing it from the donut, it’s a sign that the pumpkin donuts are ready. Carefully remove them onto a paper towel – this will allow them to drain excess fat. Immediately after draining, coat the donuts in cinnamon sugar – it will stick to the surface and give them a sweet taste.
How to serve pumpkin donuts?
Pumpkin donuts taste best on the day they are prepared. I suggest serving them after they have cooled slightly. Such warm, sweet cinnamon-sugar donuts will be excellent with warming tea, or, for example, hot chocolate or coffee.
If you like sweeter desserts, you can additionally serve the donuts with caramel sauce – I recommend homemade caramel sauce, which you can prepare in a few minutes. Instead of caramel sauce, you can also prepare chocolate sauce. To make it, heat about 75-100 ml of heavy cream; when hot, add 100 g of chopped milk chocolate and stir until it melts. Pour the liquid sauce into a bowl and serve with the donuts. Just dip them in the chocolate sauce and enjoy. A delight for the palate guaranteed.
How to store pumpkin donuts?
Overall, I don’t think there will be anything to store here ;) This recipe yielded 24 donuts for me, so for a family of four, it was 6 donuts “per person”. As you can imagine, the donuts disappeared in a flash. My son especially liked them, devouring his portion and some of ours. However, if you don’t eat everything within the day, simply transfer them to an airtight container or cover them with cling film. Pumpkin donuts can stay on the kitchen counter for about 3 days. If they need to last longer, put them in the refrigerator. Pumpkin donuts can also be frozen – they can safely spend about 3 months in the freezer.
I hope you try this pumpkin donut recipe – if so, be sure to write in the comments how you liked them!
Recommended donut recipes
Also try my other donut recipes perfect for sweet snacks. Here I recommend, among others, these three recipes:
Inspiration from Anina’s recipes blog.
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