Pumpkin Donuts

Soft, moist pumpkin donuts with warm spices coated in cinnamon and sugar. If you love pumpkin pie (or pumpkin anything for that matter) then you will love these donuts. They are incredibly easy and fast to make which makes them the perfect treat to whip up in a pinch.

Its hard to remember a time when pumpkin wasn’t the star of fall baking. Most bakers prize it for the mildly sweet, creamy puree we can make from it. There are hundreds of varieties of pumpkin out there. The most commonly found pumpkins are at grocery stores. They are the large pumpkins we call Jack-o-lanterns. While these larger pumpkins are great for carving and decorating, they are not so good for eating, or baking. If you’re planning on making your own pumpkin puree, grab the smaller pumpkins, often called sugar pumpkins. They have a higher sugar content and have a less stringy texture.

How to make Pumpkin Puree

Preheat oven to 450F. cut your pumpkin in half, and scoop out the seeds and fibrous strings connected to the seeds, Place the pumpkin halves on a tin foil lined baking sheet cut side down and bake until fork tender. (40-60 minuets) Remove from oven and cool completely. Remove the skin from the pumpkin (it should peel off with little to no effort) and cut into 1/2 inch (or so) pieces and place them in a food processor. process until smooth and creamy. Use immediately or store in the refrigerator for up to a week. You can also freeze puree for up to 3 months in a freezer safe container.

Can i use Canned pumpkin puree?

Yes you can. fresh puree and canned puree are interchangeable at a 1:1 ratio. Just be sure to check the ingredients of the canned pumpkin puree and only purchase if it is 100% pure pumpkin. There will be a visual difference between fresh and canned pumpkin puree. Canned puree will have an intense orange hue, and appears less watery. Fresh pumpkin has a more delicate and natural appearance.

What if i don’t have a piping bag or know how to use one?

If you have a piping bag, but aren’t quite comfortable with using one, then head on over to my chocolate donut recipe where I can help you with the method that works well for me. And trust me when I say, you will become an expert with a piping bag once you start making donuts. (Because once you start making donuts, you won’t stop making donuts!)

if you don’t have a piping bag, then you can also spoon the batter into the wells of the donut pan. It just might take you a few minutes longer than if you were using a piping bag.

How to make cream cheese frosting instead of the sugar coating

If you’re looking for an alternative to the sugar and cinnamon coating, you can glaze the top with a cream cheese glaze!

• 2 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 TBSP butter, softened
• 1-2 tsp milk

1. In a medium bowl, combine softened cream cheese and butter and beat until smooth.
2. Add powdered sugar and 1 tsp of milk and mix until smooth. continue adding milk 1/4 tsp at a time until you have a smooth frosting like consistency. (Not pourable)
3. Dip the top of the donut in the glaze, making sure they are well coated and place back on cooling rack. allow frosting to set for about 15 minutes before enjoying.

How to store pumpkin donuts

Donuts are best consumed the same day they are made, however if you have a few left over, store it in an air tight container at room temperature. they should keep for an additional day or two.

Can i freeze pumpkin donuts?

Yes, you can freeze pumpkin donuts. Wrap each cooled donut individually in Saran Wrap, and then place inside a freezer ziplock bag. They should keep in the freezer for up to 1 month. Unthaw at room temperature, or in the microwave for a couple of seconds. Brush with melted butter and coat with sugar coating before serving.

Recipe notes

• You can use either fresh pumpkin purée, or canned purée. you can find canned pumpkin purée in the baking isle of your grocery store.
• If you purchase pumpkin puree, make sure you are using 100% pumpkin purée and not pumpkin pie filling.
• When you brush the melted butter on the cooled donuts, make sure you don’t have too much butter on the donuts, as it can dissolve the sugar on the donut instead of sticking to it. So just lightly brush it on. If you don’t have a pastry brush, you can quickly dunk the donut in the butter, and let the excess butter drip off before coating it in sugar.

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