Autumn on a plate: pumpkin donuts like from a fairy tale
Every season has its own flavor and aroma – and fall definitely belongs to pumpkin and cinnamon. This recipe is my celebration of fall in a sweet, soft and fragrant form. Pumpkin donuts, which are shaped like small pumpkins, are not only delicious, but also beautiful to look at. Inside is a delicious pumpkin puree cream that beautifully complements the sweet base of the dough. Cinnamon sugar on top gives everything the right warm and pleasant autumn tone. Just one look at this dessert is enough to get you in the mood for autumn comfort.
Fluffy dough with pumpkin and autumn flavors
The basis of the whole recipe is a soft, fluffy and slightly spicy dough that holds its shape beautifully while remaining soft. Pumpkin puree gives it suppleness and a characteristic flavor, which is supported by a pinch of ground cinnamon, nutmeg and cloves. Eggs, oil and vanilla paste provide a delicate structure, and a combination of semi-coarse and plain flour ensures the right consistency. The dough is baked in a donut mold, but if you want, you can also use a pumpkin-shaped mold - then the result will be even more "wow".
How to create a pumpkin shape without a special mold?
If you think you need a special mold to create a pumpkin shape – you’re wrong. I managed to do it very simply using kitchen string and the result was adorable! I shaped the risen dough into a ball and placed it on a cross-shaped baking sheet. three food strings. I tied these on top so that they cut gently into the dough - but not too much, the dough will expand when frying. I let the balls prepared in this way rise for a while and then I fried in hot oil until golden brown. The strings held their shape while frying and created the typical “ribs” like on a pumpkin. After cooling, I simply removed the strings – and I had beautiful, fluffy pumpkin-shaped donuts that looked just like something out of an autumn fairy tale.
Frying until golden brown
Once all the donuts were nicely shaped and I let them rise for a few more minutes, it was time to fry them. I poured enough oil into a deep pot and let it heat up to about 170–175 °C. I carefully placed the donuts in the oil and fried them on both sides until they got a beautiful golden color. After frying, I let them drain on a paper towel and while they were still warm, I coated in cinnamon sugarAt that moment, the kitchen smelled like all of autumn in one dessert.
Creamy surprise inside
But donuts aren't just about shape and appearance - taste is also important. I decided to fill them with a delicious pumpkin cream, which is soft, lightly spiced, and goes beautifully with the overall atmosphere of the recipe. I made it with cream cheese, pumpkin puree, a pinch of cinnamon, and a little sugar. Using a piping bag, I piped it into the inside of each donut—and the result was simply irresistible.
Cinnamon sugar as a sweet finish
Finally, I rubbed each pumpkin with a little butter again and again rolled in a mixture of sugar and cinnamonto make it slightly crispy and fragrant on the outside. This step is optional, but I highly recommend it - it will give the donuts something special, reminding you of classic trdelniki or cinnamon cones from the stalls.
Serving that enchants
These pumpkin donuts are perfect for fall celebrations, Halloween parties, or just to enjoy with coffee on the weekend. Serve them on a wooden board with a few decorations like dried leaves, whole cinnamon sticks, or star anise for a spectacular presentation that will catch your eye at first glance.
What about shoelaces?
Once the doughnuts were cool, I gently untied and removed the strings – this left a beautifully sculpted “ribbed” shape, typical of pumpkins. The strings won’t stick or damage the dough after frying. It’s a simple trick worth remembering for other fall-inspired desserts as well.
Pumpkin donuts
Ingredients:
Dough:
- 500 g flour
- 50 g Brown sugar
- 100 g butter
- 80 g pumpkin puree
- 200 ml milk
- 2 eggs
- 1 yeast
- 3 g pumpkin pie spice
Pumpkin cream:
- 400 ml milk
- 50 g Brown sugar
- ½ tablespoon pumpkin pie spice
- 90 g pumpkin puree
- 2 half a spoon maize starch
- 2 half a spoon flour
- cinnamon sugar for coating
- oil for frying
Approach:
Dough:
- Mix sugar, ½ flour, pumpkin pie spice together, make a hole in the center, pour in about 100 ml of warm milk and crumble in the yeast. Mix gently and let rise for 15 minutes.
- Mix everything well and add the eggs and pumpkin puree one by one. Finally, add the remaining milk and flour until the dough comes away from the bowl. Finally, add the butter and mix for about 15 minutes. If the dough sticks again, add a little more flour.
- Cover the dough with a towel and let it rise for about 1 hour. Then pour it onto a floured surface and roll it out. Using a cookie cutter, cut out circles and shape them into balls.
- Then we put 3 strings under the ball, tie them together and press them gently. This will create a donut, in the shape of a pumpkin. We cut off the first 2 strings and leave the last one so that we can simply put it in the hot oil.
- Heat the oil to 180°C and then place the doughnut in it, bake until golden brown on both sides. Then roll in cinnamon sugar and fill with cream.
Cream:
- Boil 200 ml of milk with pumpkin spice, pumpkin puree and sugar.
- Mix the remaining milk well with the cornstarch and plain flour. Pour this mixture into the boiling milk and cook the pudding, stirring constantly. Let the pudding cool and then sprinkle it inside the donuts. Finally, decorate with cinnamon and you're done.
Conclusion: Autumn's Sweet Magic
This recipe isn't just about taste - it's a little autumn experience, which you can make at home with your own hands. Pumpkin donuts in the shape of small pumpkins are beautiful to look at, amazing to taste and yet easy to make. Whether you make them for family, guests or just for yourself, I guarantee that they will be a hit.
