These Pumpkin Cream-Filled Donuts are the ultimate fall treat! They’re soft, fluffy, and packed with warm spices, while the creamy pumpkin filling adds a rich, velvety texture. Perfect for pumpkin spice lovers, these donuts make a delightful breakfast treat or cozy dessert to enjoy on a crisp autumn day.
Why You’ll Love This Recipe
- Warm Autumn Flavors: Cinnamon, nutmeg, and cloves make these donuts taste like fall in every bite.
- Creamy Filling: The pumpkin cream filling is light, fluffy, and bursting with pumpkin flavor.
- Baked Not Fried: These donuts are baked for a lighter, healthier version, but still indulgent with their creamy center.
- Perfect for Fall: Ideal for pumpkin spice season, these donuts are sure to be a hit at any gathering.
Ingredients
For the Donuts
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Cream Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
Directions
Step 1: Make the Donuts
Preheat your oven to 350°F (175°C) and lightly grease a donut pan. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Spoon the batter into the donut pan, filling each mold about 3/4 full. Bake for 12-15 minutes, or until the donuts spring back when lightly pressed. Allow the donuts to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Pumpkin Cream Filling
In a medium bowl, whip the heavy cream until soft peaks form. Add the powdered sugar, pumpkin puree, cinnamon, nutmeg, and vanilla extract. Continue whipping until stiff peaks form and the mixture is smooth and fluffy. Transfer the filling to a piping bag fitted with a small round tip.
Step 3: Assemble the Donuts
Once the donuts are completely cooled, use a small knife to cut a small hole in the side of each donut. Insert the piping bag into the hole and gently fill each donut with the pumpkin cream. For an extra touch, dust the tops of the donuts with powdered sugar before serving.
Serving and Storage Tips
- Serving: These donuts are best enjoyed fresh, with a dusting of powdered sugar for extra sweetness.
- Storage: Store filled donuts in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving.
- Freezing: If you’d like to freeze unfilled donuts, store them in an airtight container for up to two months. Thaw and fill with cream when ready to serve.
Helpful Notes
- Donut Pan Alternative: If you don’t have a donut pan, use a mini muffin pan to make pumpkin cream-filled donut holes. Adjust the baking time to 10-12 minutes.
- Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling, as it’s unsweetened and unspiced.
- Adjusting Spice Levels: Feel free to adjust the spices to your preference; a little more cinnamon or cloves can deepen the fall flavors.
Tips from Well-Known Chefs
- Ina Garten: “For extra richness, add a spoonful of mascarpone cheese to the pumpkin filling.”
- Martha Stewart: “Use freshly grated nutmeg whenever possible. It makes a huge difference in flavor.”
- Paul Hollywood: “Be careful not to overmix the batter; this keeps the donuts light and tender.”
Frequently Asked Questions
Q1: Can I fry these donuts instead of baking them?
A1: These donuts are designed to be baked, but you could try frying them by making a thicker dough and shaping by hand.
Q2: Can I use canned whipped cream instead of homemade?
A2: Homemade whipped cream is best for stability, especially with the added pumpkin purée, but canned works in a pinch.
Q3: Can I use pumpkin pie spice instead of individual spices?
A3: Yes, replace the cinnamon, nutmeg, and cloves with 1 1/4 teaspoons of pumpkin pie spice.
Q4: What if I don’t have buttermilk?
A4: You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using.
Q5: Can I make the donuts ahead of time?
A5: Yes, you can bake the donuts a day ahead and store them, unfilled, at room temperature. Fill them with cream just before serving.
Q6: Is there a dairy-free option for the cream filling?
A6: Yes, use coconut cream in place of heavy cream for a dairy-free filling.
Q7: How many calories are in each donut?
A7: Each donut has approximately 220 kcal, depending on the exact ingredients and portion size.
Q8: Can I add chocolate chips to the donut batter?
A8: Definitely! Fold in 1/2 cup mini chocolate chips for a fun twist.
Q9: How do I keep the filling from spilling out?
A9: Use a small piping tip, and don’t overfill the donuts. Letting the filling chill briefly helps it hold shape.
Q10: Can I use light cream instead of heavy cream?
A10: Heavy cream is recommended for the best texture, but light cream may work if whipped longer.
Enjoy making these Pumpkin Cream-Filled Donuts for a delicious and festive fall treat that’s sure to be a hit with family and friends. They’re a cozy, spiced dessert that will have everyone coming back for seconds!
