Pumpkin Filled Donuts

Learn how to make your own delicious pumpkin filled donuts that are perfect for an autumn afternoon snack or a festive Thanksgiving treat!

Fall is here and that means time to enjoy all things pumpkin spice! If you’re looking for a sweet autumnal treat, this Pumpkin Filled Donuts recipe takes it to the next level.

This homemade dessert combines pillowy fried donuts filled with creamy, spiced pumpkin pudding and topped off with cinnamon sugar – all of which come together in one unbelievably delicious bite.

Not only are these fried donuts easier to make than you think, but it will also bring comfort and warmth during the chilly Fall season.

So gather your ingredients and prepare your taste buds – it’s time to whip up some spectacularly scrumptious pumpkin filled donuts!

Why You Will LOVE This Pumpkin Filled Donut Recipe!

• Soft and tender donuts with crisp outsides
• Loaded with pumpkin spice pudding
• So good they are worth the effort
• Perfect fall dessert
• Makes a big batch you can freeze for later!

What Kind of Oil is Best for Frying Yeast Donuts?

The best oil to use for deep frying your donuts is one that has a high smoke point and a neutral flavor.

Canola Oil – Inexpensive and perfectly checks off all the boxes which is why I recommend it’s use in this recipe.

Sunflower Oil – This is more expensive than Canola oil but will give comparable results.

Vegetable Oil – Another good, cheap oil that ticks all the boxes.

Shortening – This is probably the best option for deep frying donuts as it is the least likely to produce oily donuts. That said it is high in trans fats.

Avoid deep frying using butter as the smoke point is quite low, plus it is expensive. You will also want to avoid more expensive oils like olive oil as you need quite a bit for deep frying donuts.

What is the Best Temperature to Fry Donuts?

You will need roughly 4 cups of oil to fry your donuts. Set your heat to medium-high and let the oil get hot, about 5 minutes.

Donuts fry best at a temperature between 350ºF-375ºF, you will want to use an instant thermometer to accurately measure the temperature of your oil. 

An alternative way to test your oil is by dipping the handle of a wooden spoon into the oil. If it starts bubbling around the handle, the oil is good to go.

If you see smoke, your oil is too hot. Remove it from the heat for a few minutes before proceeding. If it doesn’t bubble at all then it needs to heat up more.

It’s important you start with your oil at the right temperature to make sure the donuts get a nice crisp outside layer and soft fluffy interior.

Tips for making the BEST Fried Donuts

1. Clean up your work area and make sure you don’t have anything flammable near by your stove top.
2. Use a large, heavy-bottom dutch oven or stock pot with high sides.
3. Use an instant thermometer to monitor the oil temperature.
4. You will need about 3 inches of oil in your pan – just enough to fry the donuts, without splashing out.
5. Fry only a few doughnuts at a time – it is easier to manage and will ensure even cooking.
6. Ensure your ingredients are all at room temperature, or warm, before starting.
7. The trick to getting the most pillowy soft and fluffy donuts is to make sure the donuts are well-proofed, that they’ve had enough time to rest before you go ahead and fry them.
8. With yeast based recipes such as this one it is very important to make sure your liquids are the correct temperature to ensure the dough rises properly. If the apple cider/milk is too hot it will kill the yeast. If they are too cold, the yeast won’t activate and the dough won’t properly rise. The correct temperature is between 105°-110° F.
9. Do not over-work your dough, it can result in dense donuts. Get it just combined then stop.
10. Line a baking sheet with paper towel and place under your wire rack to catch any excess oil off the fried donuts.
11. If your donuts aren’t warm when you fill them, then you will have to cut a small hole in the side of the donuts for the piping tip.

How to Store Leftover Donuts

These donuts are best consumed the day they are made, but may be heated the next day in the microwave for 10 seconds to restore freshness.

Leftover pumpkin filled donuts should be stored at room temperature in an airtight container for up to 2 days.

If you want to keep them for longer, donuts can be stored in the freezer for up to 2 months.

To store donuts, first let them cool completely to room temperature. Then, place them in an airtight container or freezer-safe bag, and store them in the freezer.

About the 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

About the Ingredients for Pumpkin Filled Donuts

Milk – To activate the yeast we are using a combination of warm milk and warm water. Whole milk is recommended for the best flavour but you can use any type of milk you have on hand.

Having the correct temperature of milk/water is very important for this recipe. If the milk/water is too hot, it will kill the yeast. If it is too cold, then the yeast won’t activate and the dough won’t rise properly. The ideal temperature is between 105°-110°.

Sugar – Just plain white granulated sugar.

Yeast – We are using active dry yeast in this recipe. You can use instant yeast instead if you would like to cut down on the proofing time, and skip activating the yeast. For best results though, just stick with the active dry yeast.

Eggs – For best results, your eggs should be room temperature.

Vanilla – Use pure vanilla extract for the best flavour, but you can use artificial vanilla extract if that is all you have on hand.

Flour – Be sure to spoon and level your flour carefully to avoid dense donuts. You can also swap for cake flour for a slightly lighter texture.

Salt – Enhances the flavour.

Butter – We tested this recipe using salted butter. You can use unsalted butter if you prefer, but you want to increase the amount of salt slightly to compensate.

Pudding – If you can’t get your hands on pumpkin spice pudding you can make your own for the filling using my recipe for pumpkin pudding – just don’t add the extra milk listed to prepare the boxed pudding.

Looking for More Pumpkin Dessert Recipes?

Check out more of my favourite pumpkin desserts!

An easy recipe for Baked Pumpkin Donuts that results in soft fluffy and flavourful cake donuts without yeast in just 30 minutes.

This Pumpkin Torte with Pumpkin Ganache is a slice of Autumn heaven. Light fluffy cake combines a rich, creamy ganache for fall dessert you won’t soon forget.

These soft and cakey pumpkin spice cookies with maple icing offer just the right amount of sweetness and a delicious kick of pumpkin spice.

How to Make Pumpkin Filled Donuts

Yields: 12 Donuts | Prep time: 1 hour | Rise time: 2 hours | Fry time: 5 minutes

Ingredients:

Donuts:

• 1 cup whole milk, warm
• ⅓ cup water, warm
• 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 teaspoon salt
• 5 Tablespoons salted butter, room temperature

Pumpkin filling:

• 3.4 oz box pumpkin spice pudding
• 2 cups whole milk

Cinnamon sugar:

• 1 cup granulated sugar
• 2 Tablespoons ground cinnamon

Directions:

In the bowl of a stand mixer fitted with a whisk attachment, combine warm milk, warm water, 2 tablespoons of sugar and yeast. (Image 1)

Whisk together on a low speed until just incorporated, then turn off the mixer and let sit for 5 minutes, until frothy. (Image 2)

Add eggs (Image 3) and mix to combine, then add the remaining sugar and mix. Add vanilla (Image 4) and mix until incorporated.

Swap the attachment to a dough hook. Add flour, then add the salt on top. (Image 5) Knead until the dough starts to come together.

Add in the butter (Image 6), then continue kneading for an additional 5 minutes, until a smooth dough forms.

Remove the dough from the stand mixer, then roll it into a ball. Place it back into the mixing bowl, then cover well with plastic wrap. (Image 7) Let the dough rise for 1 hour or until doubled in size. (Image 8)

Once the dough has risen, turn it out into a clean, floured surface. (Image 9) Roll the dough out to approximately ½” in thickness. (Image 10)

Use a 3-4″ donut or biscuit cutter to cut out donuts. Fold remaining dough together, press out and cut out as many donuts as possible. (Image 11)

Place the cut out donuts onto a baking sheet lined with parchment paper (Image 12) and let rise for 1 hour or until doubled in size.

Towards the end of the rise time (Image 13), preheat 3″ of oil in a large dutch oven or stockpot to 350°. (Image 14)

Once the donuts have doubled in size and the oil is heated, carefully place 4-5 donuts into the oil. (Image 15)

Fry for 2-2 ½ minutes, then flip and fry for another 2-2 ½ minutes. (Image 16)

Once fried, carefully remove them from the oil with a slotted spoon or spider tool to allow the excess oil to drip back into the pot. Place the fried donuts onto a wire cooling rack with paper towels underneath. (Image 17)

Repeat the frying process with the remaining donuts.

Prepare the pumpkin filling in a medium sized mixing bowl. Combine the pudding and milk, whisking together for 2 minutes, until soft set. (Image 18)

In a small mixing bowl combine sugar and cinnamon. Set aside.

Once the donuts are all fried, and while they are still warm, spoon the filling into a piping bag fitted with a round tip. (Image 19)

Place the piping tip into the side of the donut and fill until the filling pushes the piping tip back. (Image 20)

Roll the filled donuts into the cinnamon sugar mixture until they are well coated. (Image 21 & 22)

Serve and enjoy.