Pumpkin Doughnuts
Pumpkin Doughnuts
- Level: Easy
- Yield: 16 large doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 415
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 43
- Dietary Fiber
- 1
- Sugar
- 37
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 239
- Total: 1 hr
- Prep: 20 min
- Inactive: 25 min
- Cook: 15 min
- Level: Easy
- Yield: 16 large doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 415
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 43
- Dietary Fiber
- 1
- Sugar
- 37
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 239
- Total: 1 hr
- Prep: 20 min
- Inactive: 25 min
- Cook: 15 min
Ingredients
Vegetable oil for frying
2 tubes buttermilk biscuits, such as Pillsbury Grands Buttermilk Biscuits
2 cups regular cream cheese, such as Philadelphia
2/3 cup granulated sugar
Zest of 1 orange
3/4 cup solid pack canned pumpkin
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 cups granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
Pinch ground cloves
Directions
- Place a kitchen towel on the counter. Open the packages of biscuits and lay the biscuits on the towel in a single layer. Cover with another slightly damp towel. Set aside for 20 to 25 minutes while you prepare the filling.
- Fill a heavy, deep saucepan halfway with oil and heat over medium-high heat to 350 degrees F on a candy thermometer. Please don't fry in oil any cooler than 350 degrees F; it will make your doughnuts greasy and yucky.
- In the bowl of a stand mixer with a paddle attachment, add the cream cheese, sugar and orange zest and cream on medium speed, 2 to 3 minutes. Add the pumpkin, molasses, vanilla, cinnamon, ginger, salt and nutmeg and continue to mix until light and fluffy, 1 to 2 more minutes. Fill a pastry bag with a large open tip with the pumpkin mixture and set aside.
- Prepare the dusting for the doughnuts in a large mixing bowl; add the sugar, cinnamon, allspice and ground cloves, toss to combine and set aside.
- Fry the biscuits in batches of 2 or 3 until golden brown, 2 to 3 minutes on each side. Carefully with tongs, lift the biscuits (doughnuts) out of the hot oil allowing them to drain over the oil for a second. Toss the warm doughnuts in the the spiced sugar.
- Make a hole large enough along the edge of the doughnut to fit the tip of the pastry bag. Pipe the pumpkin filling into each doughnut and eat these babies right away!
Looking for Something Else?
Fudge Factor
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Craving: Chocolate Cake Jan 27, 2011
Hungry Girl's Chocolate 911 Feb 4, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
