Pumpkin Doughnuts
Even though baking everything from scratch is my motto, I learned this quick version from a Japanese friend who uses store-bought buttermilk biscuit dough to make her Thai doughnuts. We'll keep this as our little secret.
Even though baking everything from scratch is my motto, I learned this quick version from a Japanese friend who uses store-bought buttermilk biscuit dough to make her Thai doughnuts. We'll keep this as our little secret.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- vegetable oil for frying
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/8 teaspoon ground allspice
- 1 tablespoon molasses
- zest of 1 orange
- pinch ground cloves
- 2 tubes buttermilk biscuits such as pillsbury grands buttermilk biscuits
- 2 cups regular cream cheese such as philadelphia
- 3/4 cup solid pack canned pumpkin
- Carbohydrate 3.19779312690467 g
- Cholesterol 14.95 mg
- Fat 6.86259976562755 g
- Fiber 0.602387505978346 g
- Protein 0.748921484375 g
- Saturated Fat 3.42023849624265 g
- Serving Size 1 1 large doughnut (44g)
- Sodium 61.929510938443 mg
- Sugar 2.59540562092632 g
- Trans Fat 0.694906339923438 g
- Calories 76 calories
Step-by-step
- 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 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!
My Unexpectedly Delicious Pumpkin Doughnut Adventure
As a busy mom, time is my most precious commodity. Baking from scratch, while deeply satisfying, often feels like a luxury I can't always afford. So, when my friend Hana, a whirlwind of energy and culinary creativity from Japan, shared her secret for unbelievably quick and delicious pumpkin doughnuts, I was intrigued. Forget hours spent kneading dough and precise measurements – this recipe relies on a clever shortcut that delivers incredible results in a fraction of the time.
Hana's secret weapon? Store-bought buttermilk biscuit dough. I know, I know. It sounds almost sacrilegious to a baking purist like me. But trust me on this one. The subtly sweet and slightly tangy biscuit dough provides the perfect base for the warm, spiced pumpkin filling. It’s a revelation! The resulting doughnuts are soft, fluffy, and bursting with autumnal flavors. They're so good, they've become a weekend staple in my home, a delicious treat that’s both surprisingly simple and unbelievably satisfying.
The process itself is a breeze. After a quick prep of the pumpkin filling (creamy, spiced perfection!), it’s simply a matter of frying the biscuits until golden brown and piping in the delectable filling. The whole process takes less than an hour, and the aroma filling my kitchen as those doughnuts fry is heavenly. I’ve even started experimenting with variations. A sprinkle of pecans adds a lovely crunch, while a drizzle of maple syrup enhances the sweetness. The possibilities are endless!
But the beauty of this recipe goes beyond its speed and ease. It’s a testament to the power of culinary collaboration and the joy of discovering new techniques. Hana's recipe wasn't just a shortcut; it was an invitation to embrace a different approach, to trust in the unexpected, and to discover a delicious adventure in the kitchen. Now, this Pumpkin Doughnut recipe is a treasured part of my family's autumn traditions. It's a reminder that sometimes, the simplest recipes are the most rewarding, and that the best culinary creations often come from unexpected places and friendships.
Beyond the Recipe: This isn't just about doughnuts; it's about the stories they tell. It's about the laughter shared with Hana while we made them together, the delighted squeals from my children as they devoured the warm, spiced treats, and the quiet satisfaction of creating something special without spending half my day in the kitchen. It's about the memories made, the bonds strengthened, and the joy of simple pleasures. And that, my friends, is the true essence of baking.
So, if you're looking for a quick, easy, and unbelievably delicious autumn treat, give these pumpkin doughnuts a try. You might just surprise yourself with how much you love this little shortcut to baking bliss. You'll have warm, delicious, pumpkin-filled doughnuts in no time, and maybe, just maybe, you'll discover a new baking adventure of your own along the way.
A Note on Ingredients: I always use high-quality ingredients whenever possible. The richness of the cream cheese really shines through in this recipe, and using a good quality pumpkin makes all the difference in the flavor of the filling. Don't be afraid to experiment with different spices to customize the recipe to your taste. A dash of cardamom or a hint of allspice can add a whole new dimension of flavor. Happy Baking!
