Pumpkin-Filled Donuts

These Pumpkin-Filled Donuts are light, golden, and rolled in cinnamon sugar, they’re the perfect fall treat for any occasion!

These Pumpkin-Filled Donuts are a perfect fall treat that combines the warm flavours of pumpkin spice with the classic indulgence of homemade donuts.

Fried to a golden brown, they’re soft and airy on the inside, and filled with a smooth, creamy pumpkin filling. A generous roll in cinnamon sugar adds just the right amount of sweetness and spice.

Whether you’re making them for a weekend brunch or as a cozy fall dessert, these donuts will definitely hit the spot. Simple to make and packed with flavour, they’re sure to become a seasonal favourite!

Storing Leftover Donuts

For the best taste, these donuts are best enjoyed fresh on the day they’re made. However, if you have any left over, you can pop them in the microwave for about 10 seconds the next day to bring back their softness.

To keep them at room temperature, store the pumpkin-filled donuts in an airtight container, and they’ll stay fresh for up to 2 days.

For longer storage, freeze the donuts for up to 2 months. Make sure they’ve completely cooled before putting them in an airtight container or freezer bag, then toss them in the freezer.

Equipment Needed to Make Donuts

• Stand Mixer with whisk attachment & dough hook
• Rolling pin
• Dutch oven – A large dutch oven or heavy bottomed pot helps the oil hold its temperature.
• Spider tool – You want this straining tool to scoop out the donuts and leave the oil behind.
• Donut cutter – A 3-1/2 inch doughnut cutter is a must-have for making donuts that are consistently perfect in size and shape. You can also use a biscuit cutter that is between 3-4 inches.
• Wire cooling rack
• Mixing bowls
• Piping bag fitted with a round tip

Ingredients & Substitutions

Milk – We’re using a mix of warm milk and warm water to wake up the yeast. Whole milk gives the best flavour, but feel free to use whatever milk you have. Just make sure it’s the right temperature—between 105°-110°F. Too hot will kill the yeast, and too cold won’t activate it, meaning no fluffy donuts!

Sugar – Just your regular granulated sugar here, nothing fancy.

Yeast – This recipe uses active dry yeast. If you’re short on time, you can swap it for instant yeast, which doesn’t need to be activated, but for the best results, stick with active dry.

Eggs – Make sure they’re at room temperature for a better rise and texture.

Vanilla – Pure vanilla extract gives a richer flavour, but if you only have artificial vanilla, that works too!

Flour – Be sure to spoon and level your flour so you don’t end up with heavy donuts. You could also use cake flour if you want a slightly lighter texture.

Salt – Brings out all the flavours.

Butter – This recipe was tested with salted butter. If you’re using unsalted butter, just add a pinch more salt to balance things out.

Pumpkin Pudding – If you can’t find pumpkin spice pudding, no worries! You can make your own pumpkin pudding. Just skip the extra milk called for in the boxed pudding instructions.

How to Make Pumpkin-Filled Donuts

Yields: 12 Donuts | Prep time: 1 Hour | Rise time: 2 Hours | Cook time: 5 Minutes/Batch

Ingredients:

Donuts:

• 1 cup warm whole milk
• ⅓ cup warm water
• ½ cup + 2 tablespoons sugar
• 2 teaspoons active dry yeast
• 1 egg + 2 yolks
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 5 tablespoons salted butter, softened

Pumpkin Filling:

• 1 (3.4 oz) package pumpkin spice pudding mix
• 2 cups whole milk

Cinnamon Sugar:

• 1 cup sugar
• 2 tablespoons cinnamon

For Frying:

• Vegetable or canola oil

Directions:

Make the Donuts:

In a stand mixer with a whisk attachment, combine the warm milk, warm water, 2 tablespoons of sugar, and yeast. Mix on low speed briefly, then let sit for 5 minutes until the mixture becomes frothy. (Image 1)

Add the egg and yolks, mixing to combine. Add the remaining sugar and vanilla extract, continuing to mix. (Image 2)

Swap to a dough hook attachment. Add the flour, then sprinkle the salt on top. Knead until the dough begins to come together. Incorporate the butter and knead for an additional 5 minutes until smooth.

Shape the dough into a ball and return it to the bowl. (Image 3) Cover tightly with plastic wrap and let rise for 1 hour or until doubled in size. (Image 4)

After the dough has risen, transfer it to a floured surface. Roll out the dough to about ½” thickness. Use a 3-4″ round cutter to shape the donuts. (Image 5) Re-roll the leftover dough to cut more donuts. Place the cut donuts on a parchment-lined baking sheet and let rise for another hour until doubled. (Image 6)

Preheat oil in a large pot to 350°F. Once heated, carefully fry 4-5 donuts at a time, cooking for 2-2 ½ minutes on each side. (Image 7) Remove with a slotted spoon and transfer to a cooling rack lined with paper towels. Repeat for remaining donuts. (Image 8)

Prepare the Pumpkin Filling:

In a medium bowl, whisk together the pudding mix and milk for about 2 minutes until thickened.

Assemble the Donuts:

Combine the cinnamon and sugar in a small bowl.

While the donuts are still warm, fill a piping bag with the pumpkin filling. Insert the piping tip into the side of each donut, filling until you feel resistance. (Image 9)

Roll the filled donuts in the cinnamon sugar until fully coated. (Image 10)