Pumpkin Filled Donuts are the ultimate fall dessert. They have the perfect cinnamon sugar coating and sweet and smooth pumpkin filling in the middle. These donuts are even more proof that fall is the season with the best treats!
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All of your favorite things about sweets are married in these scrumptious donuts. The outside is fried to golden perfection, while inside the donut, it is soft and moist. They are stunning to look at and even tastier to eat.
Filled with a smooth, creamy, sweet pumpkin spice pudding and then rolled in cinnamon sugar, you’ll crave more of them after just one bite. When I think of fall comfort foods, these come to mind, which are similar to my recipe for Pumpkin Cream Puffs. In fact, you can use the filling from the pumpkin cream puffs in these donuts!
The pumpkin spice flavor is perfectly balanced. They remind me of pumpkin pie!
If you love all things fall and pumpkin then you may also want to try these recipes for Pumpkin Pancakes, Pumpkin Scones, and a fall staple – Pumpkin Muffins.
Why This Recipe Works
This recipe works because it is so fun to make! Every step of the recipe is a pure delight from the rolling and the filling to the frying.
These donuts are for everyone. Adults love them as much as the kids!
Make them for a fall breakfast, or enjoy them as a sweet treat after a fun day of apple picking or pumpkin carving.
Step-By-Step Instructions
Ingredients
Donuts
- 1 cup whole milk (warm)
- 1⁄3 cup water (warm)
- 1⁄2 cup + 2 tablespoons granulated sugar (divided)
- 2 teaspoons active dry yeast
- 1 egg
- 2 egg yolks
- 1 teaspoon vanilla extract
- 4 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 1⁄2 teaspoons salt
- 5 tablespoons salted butter (room temperature)
Pumpkin Spice Filling
- 3.4 ounce box pumpkin spice pudding
- 2 cups whole milk
Cinnamon Sugar
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There really isn’t much work to do before beginning this recipe. You do want to be sure that you take into account the time needed for the dough to rise.
Create!
Add the whole milk, water, two tablespoons of sugar, and the yeast to the bowl of an electric. mixer fitted with a whisk. Mix on low until just incorporated, then turn off the mixer and let sit for 5 minutes or until frothy.
Add the egg and egg yolks and mix to combine.
Then mix in the remaining sugar and vanilla extract.
Turn off the mixer and switch the whisk to the dough hook attachment. Add the flour, then the salt on top of it.
Knead the dough until it starts to come together. Add the butter and continue kneading for an additional 5 minutes, until a smooth dough forms.
When it is near the end of the rise time, preheat 3-inches of vegetable oil in a large stockpot to 350°F.
Once heated, carefully place 4-5 donuts into the oil. Fry for 2-2 1/2 minutes, then flip and continue to fry for an additional 2-2 1/2 minutes or until golden brown.
In a medium bowl, add the pudding mix and milk. Whisk until soft set, about 2 minutes. Mix together the sugar and cinnamon in a small mixing bowl. Set aside.
Present!
Serve warm or at room temperature.
Tips and Techniques
- Be sure that the temperature of the warm milk and water is between 105-110°F so that the dough will rise properly.
- If the donuts have fully cooled prior to filling them, you may need to cut a hole into the side for the piping tip to fit into.
- Donuts are best consumed the day they are made. They can be stored in an airtight container for up to 2 days. It is recommended to warm them in the microwave for 10 seconds to restore freshness.
FAQ’s
How Do You Add Filling To Donuts Without A Piping Bag?
If you don’t have a piping bag, you can make one out of plastic sandwich bag. Just cut off the corner tip and use it to squeeze the pumpkin spice filling into your fluffy cinnamon sugar donuts.
What Else Can I Fill A Donut With?
That’s the fun part of baking – you can fill them with almost any of your favorite sweet fillings! Try it with custard, jelly or jam, or even chocolate ganache.
What Is A Bismarck Doughnut?
A Bismarck donut is rectangular, so it has more dough and filling. Most Bismarck doughnuts also include some sort of toppings – like sprinkles or chocolate shavings. Some people call them Long Johns and they could be served unfilled with powdered sugar on the outside.
More Pumpkin Recipes
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Pumpkin Filled Donuts
Ingredients
Donuts
- 1 cup whole milk (warmed to 105-110°F)
- 3/4 cup water (warmed to 105-110°F)
- 2 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 1 egg
- 2 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
- 1 1/2 teaspoons salt
- 5 tablespoons salted butter (at room temperature)
- vegetable oil (for frying)
Pumpkin Filling
- 1 3.4 ounce box pumpkin spice pudding mix
- 2 cups whole milk
Cinnamon Sugar
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Add the whole milk, water, 2 tablespoons of the sugar and the yeast to the bowl of an electric. mixer fitted with a whisk. Mix on low until just incorporated, then turn off the mixer and let sit for 5 minutes or until frothy.1 cup whole milk, 3/4 cup water, 2 tablespoons granulated sugar, 2 teaspoons active dry yeast
- Add the egg and egg yolks and mix to combine, then mix in the remaining sugar and vanilla extract.1 egg, 2 egg yolks, 1 teaspoon vanilla extract, 1/2 cup granulated sugar
- Turn off the mixer and switch the whisk to the dough hook attachment. Add the flour, then the salt on top of it.4 cups all purpose flour, 1 1/2 teaspoons salt
- Knead the dough until it starts to come together. Add the butter and continue kneading for an additional 5 minutes, until a smooth dough forms.5 tablespoons salted butter
- Remove the dough from the mixing bowl and roll into a ball. Place it back in the bowl and cover with plastic wrap. Let rise in a warm area for 1 hour or until doubled in size.
- Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough out to approximately 1/2-inch thickness.
- Use a 3-4 inch donut cutter and cut out 12 donuts. You may need to fold and re-roll the dough to get as many donuts as possible.
- Place the donuts onto a parchment paper-lined baking sheet. Cover with plastic wrap and allow to rise in a warm area for another hour or until doubled in size.
- When it is near the end of the rise time, preheat 3-inches of vegetable oil in a large stockpot to 350°F.vegetable oil
- Once heated, carefully place 4-5 donuts into the oil. Fry for 2-2 1/2 minutes, then flip and continue to fry for an additional 2-2 1/2 minutes or until golden brown.
- Remove the donuts from the oil with a slotted spoon allowing the excess oil to drip back into the pot. Transfer to a cooling rack with paper towels under it.
- Repeat with the remaining donuts.
Pumpkin Filling
- In a medium bowl, add the pudding mix and milk. Whisk until soft set, about 2 minutes.1 3.4 ounce box pumpkin spice pudding mix, 2 cups whole milk
Cinnamon Sugar
- Mix together the sugar and cinnamon in a small mixing bowl. Set aside.1 cup granulated sugar, 2 tablespoons ground cinnamon
- While the donuts are still warm, spoon the pudding into a piping bag fitted with a round tip. Place the piping bag into the side of each donut and squeeze until the filling pushes the piping tip back.
- Roll each of the filled donuts into the cinnamon sugar mixture until coated.
Notes
Tips and Techniques
- Be sure that the temperature of the warm milk and water is between 105-110°F so that the dough will rise properly.
- If the donuts have fully cooled prior to filling them, you may need to cut a hole into the side for the piping tip to fit into.
- Donuts are best consumed the day they are made. They can be stored in an airtight container for up to 2 days. It is recommended to warm them in the microwave for 10 seconds to restore freshness.
