Irresistible Pumpkin Spice Donuts with Creamy No-Knead Pumpkin Custard Filling

Prepare to fall in love with these homemade pumpkin spice donuts, a delightful autumn treat that captures the essence of pumpkin pie in every bite. Each donut boasts a perfectly crisp exterior that gives way to an incredibly soft, pillowy interior. But the true star? A luxurious, creamy pumpkin custard filling that’s so rich and flavorful, it tastes like the most exquisite pumpkin pie you’ve ever had – only better. To complete this seasonal masterpiece, each donut is generously coated in a sweet and aromatic pumpkin spice sugar mixture, ensuring a burst of flavor from start to finish. We’ve even infused the no-knead donut dough with real pumpkin puree and extra pumpkin spice to truly amplify that beloved fall taste. The beauty of a no-knead dough isn’t just its simplicity; it yields donuts with a wonderfully open, airy crumb, creating the ideal pocket for our decadent custard. Get ready for a baking experience that’s as rewarding as it is delicious, resulting in donuts that are unbelievably soft, fluffy, and utterly irresistible.

🍩 Why You’ll Adore These Pumpkin Spice Donuts

These aren’t just any pumpkin donuts; they’re a labor of love made simple, designed to bring the comforting flavors of autumn directly to your kitchen. Here’s why this recipe will quickly become a seasonal favorite:

• Effortlessly Easy No-Knead Dough: Say goodbye to strenuous kneading! Our revolutionary no-knead dough recipe means you simply mix the ingredients until a shaggy dough forms, then let time and warmth do the work. This method not only simplifies the process but also develops incredible flavor and texture, making homemade donuts accessible to everyone, regardless of baking experience.
• Unbelievably Soft and Fluffy Texture: The enriched dough creates donuts that are exceptionally soft and pillowy on the inside, providing a delightful contrast to their perfectly crisp, golden-fried exterior. Every bite offers a tender chewiness that melts in your mouth, a hallmark of truly outstanding fried pastries.
• Decadent, Rich Pumpkin Custard Filling: The star of the show, our thick and luxurious custard, is a marvel in itself. It’s crafted with a generous amount of pumpkin puree and infused with warming spices, delivering a taste that’s indistinguishable from a classic pumpkin pie filling, yet smoother and even more indulgent. It’s the perfect creamy complement to the airy donut.
• Explosive Pumpkin Flavor in Every Element: We’ve layered pumpkin goodness throughout this recipe to ensure an authentic fall experience. From the pumpkin puree and pumpkin spice in the dough, to the rich pumpkin spice custard, and finally, the exterior coating of spiced sugar – every single component is designed to deliver maximum pumpkin flavor. It’s a true celebration of autumn.
• Perfect for Any Occasion: Whether you’re hosting a fall brunch, looking for a festive Thanksgiving dessert, or simply craving a cozy treat on a crisp autumn day, these pumpkin spice donuts are sure to impress. Their unique flavor profile and homemade charm make them a memorable addition to any table.

📝 Essential Ingredients for Your Pumpkin Donuts

To achieve perfect results, take a moment to read through these crucial tips!
You’ll find the full steps and detailed ingredient list in the recipe card below.

For the Creamy Pumpkin Custard Filling

This filling is the heart of these donuts, a truly sublime custard that utilizes an entire can of pumpkin puree, transforming it into a decadent, pipeable delight. It’s carefully balanced to mimic the rich, spiced flavor of pumpkin pie filling, but with an added creamy texture that makes it even more luxurious. If a traditional custard isn’t quite your preference, consider an alternative: this easy pumpkin whipped cream also makes for an excellent, lighter donut filling option!

• Cornstarch: This is a critical component that ensures our custard achieves the perfect thick, pipeable consistency. It provides structure without imparting any flavor. If cornstarch is unavailable, you can substitute it with arrowroot starch or an equal amount of all-purpose flour for similar thickening properties.
• Vanilla Bean: For those beautiful, visible flecks of vanilla and a deep, aromatic flavor, a whole vanilla bean is ideal. Split it lengthwise and scrape out the tiny seeds to incorporate directly into the custard. If a vanilla bean isn’t accessible, 1 tablespoon of high-quality vanilla bean paste offers a comparable visual and flavor impact. Pure vanilla extract can also be used, though it won’t provide the distinct specks.
• Pumpkin Spice: A good quality pumpkin pie spice mix is essential here, as it’s what gives the custard its signature autumnal flavor, reminiscent of classic pumpkin pie. If pumpkin spice isn’t to your taste, or if you prefer a simpler flavor profile, a generous amount of ground cinnamon makes a fantastic substitute, offering warmth and sweetness.
• Canned Pumpkin Puree: We use a full 16oz can of pumpkin puree, which contributes to the filling’s vibrant color and unmistakable pumpkin flavor. Ensure you’re using 100% pumpkin puree, not pumpkin pie filling, which already contains added spices and sugar.
• Heavy Cream & Milk: This dairy combination provides the luscious, smooth base for our custard, contributing to its rich mouthfeel. Using both cream and milk helps achieve the perfect balance of richness and pourability before thickening.

For the Soft & Fluffy Donut Dough

The foundation of these incredible donuts is an enriched no-knead dough base. This clever technique eliminates the need for a stand mixer or vigorous hand kneading, making the process incredibly straightforward. The result is consistently soft, utterly pillowy pastries with an open crumb structure that’s ideal for filling. My no-knead dough variations have been successfully featured in popular recipes like my gingerbread cinnamon rolls, chocolate tahini babka, and Ukrainian poppyseed roll, proving its versatility and reliability. For optimal mixing and consistent dough development, ensure all your dough ingredients, especially the wet ones like eggs and milk, are at room temperature.

• Active Dry Yeast: I prefer active dry yeast for its reliable performance, but you can confidently use instant yeast as a direct substitute. Both will leaven the dough beautifully, just ensure it’s fresh and active.
• All-Purpose Flour: Accuracy in baking, especially with yeast doughs, is key. Always weigh your flour using a kitchen scale for the most precise results. If a scale isn’t available, measure correctly by first stirring the flour in its bag to aerate it, then gently spooning it into a dry measuring cup. Level off the excess with the flat edge of a knife, avoiding packing the flour down. This prevents adding too much flour, which can lead to dense donuts.
• Pumpkin Spice (Omitted from Dough): Interestingly, while pumpkin spice is central to the overall flavor, extensive experimentation revealed that cinnamon, a primary component of most pumpkin spice blends, can actually inhibit yeast activity. By omitting pumpkin spice from the dough itself and relying on pumpkin puree and the spiced sugar coating, I achieved a noticeably higher and fluffier rise from the donuts.
• Butter: For seamless incorporation into the dough, the butter should be exceptionally soft, almost at a partially melted stage. This ensures it blends easily with the other ingredients, creating a rich, tender dough.
• Vegetable Oil for Frying: When it comes to deep-frying, selecting the right oil is paramount. You’ll need a neutral-tasting oil with a high smoke point to prevent burnt flavors and ensure even cooking. Excellent choices include vegetable oil, peanut oil, sunflower oil, and canola oil. I personally opt for canola oil due to its reliability and neutral profile. Ensure you have a generous amount for proper deep frying.

📖 Creative Variations to Personalize Your Donuts

While these pumpkin spice donuts are perfect as is, they also lend themselves beautifully to customization. Here are some delightful variations to explore:

• Light & Creamy Whipped Cream Filling: If you prefer a lighter, airier texture over a rich custard, fill your fried donuts with a smooth and creamy pumpkin whipped cream. It offers a delicate pumpkin flavor with a wonderful lightness.
• Classic Ring-Shaped Pumpkin Donuts: For those who love the traditional donut shape, simply omit the filling. Before frying, use a small round cookie cutter (or even a piping tip) to cut a hole in the center of each donut round. The donut holes can be fried separately and coated in sugar for a bonus treat!
• Explore Other Delicious Fillings: Don’t limit yourself to pumpkin custard! These versatile donuts can be filled with your favorite sweet indulgences. Consider luscious whipped cream, sweet fruit jam, a rich maple cream, homemade pumpkin butter, or even a decadent Nutella spread for a different flavor profile.
• Tangy Cream Cheese Glaze: Instead of the spiced sugar coating, try glazing your cooled donuts with a tangy cream cheese glaze. The recipe from these cream cheese red velvet glazed donuts would be a perfect complement, adding a delightful zesty contrast to the sweet pumpkin.

Pro Tip: The pumpkin custard filling can be prepared 1-2 days in advance. Store it in an airtight container in the refrigerator, with plastic wrap pressed directly onto its surface to prevent a skin from forming, until you’re ready to fill the donuts.

Crafting the Silky Pumpkin Custard Filling

Step 1: Combine Dry and Wet Ingredients. In a medium-sized saucepan, thoroughly whisk together the granulated sugar and cornstarch, ensuring there are no lumps. This helps prevent a gritty texture in the final custard. Crack in the eggs and whisk vigorously to break them apart and integrate them with the sugar mixture. Next, add the canned pumpkin puree, heavy cream, milk, pumpkin spice, the scraped seeds and split pod from the vanilla bean, and a pinch of salt. Whisk everything until completely smooth and well combined.

Step 2: Cook to Thick Perfection. Place the saucepan over low to medium-low heat. Cook the mixture, stirring constantly with a whisk or rubber spatula. Continuous stirring is crucial to prevent scorching and ensure even thickening. Continue heating until the custard comes to a gentle simmer and visibly thickens to a consistency that coats the back of a spoon. It should be quite robust, similar to a thick pudding. This usually takes about 8-12 minutes.

Step 3: Enrichen and Transfer. Remove the saucepan from the heat and immediately stir in the cold, cubed unsalted butter until it is completely melted and incorporated. The cold butter helps to cool the custard slightly and adds a beautiful richness and gloss. Once mixed, transfer the warm custard into a clean, heat-proof container. While it’s generally not necessary with constant stirring, you can strain the custard through a fine-mesh sieve at this stage if you notice any small lumps to ensure an exceptionally smooth texture.

Step 4: Chill Until Firm. To prevent a skin from forming and to ensure maximum creaminess, press a piece of plastic wrap or parchment paper directly onto the surface of the hot custard. Allow it to cool slightly at room temperature, then transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, until the custard is thoroughly cold and has set into a very thick, pipeable consistency. This chilling step is vital for a firm, luscious filling.

Preparing & Frying the Perfect Pumpkin Donut Dough

Step 1: Activate the Yeast. In a small bowl, combine the warm water (ensure it’s between 105-110°F / 40-43°C – too hot will kill the yeast, too cold won’t activate it) with 1 teaspoon of granulated sugar and the active dry yeast. Stir gently until the yeast is completely dissolved. Set this mixture aside for 5-10 minutes. You’re looking for a foamy layer to form on the surface, which indicates that your yeast is active and ready to work its magic. If no foam appears, your yeast may be old or the water temperature incorrect, and you should start again with fresh yeast.

Step 2: Combine Dry Ingredients. In a large mixing bowl, sift together the all-purpose flour, brown sugar, and salt. Sifting helps to aerate the flour and ensures all ingredients are evenly distributed, preventing lumps. Whisk these dry ingredients thoroughly to combine, creating a uniform base for your donut dough. This step is important for an even rise and consistent texture.

Step 3: Incorporate Wet Ingredients. Create a generous well in the center of your dry ingredients. Into this well, add the very soft (almost melted) butter, whisked room temperature eggs, pure vanilla extract, canned pumpkin puree, warm milk, and finally, your activated yeast mixture. Ensuring the wet ingredients are at room temperature helps them integrate smoothly and encourages optimal yeast activity.

Step 4: Mix and First Rise. Begin mixing the ingredients with a sturdy spoon or spatula, gradually incorporating the dry ingredients into the wet. Once it becomes too difficult to stir, switch to mixing with your hands. Continue mixing until a sticky, shaggy dough forms. Don’t worry if it looks a bit uneven at this stage; it will smooth out during the rise. Cover the bowl with a clean kitchen cloth or plastic wrap and place it in a warm, draft-free spot. Allow the dough to rise until it has doubled in size, which typically takes about 30-45 minutes, depending on the warmth of your environment.

Note: It’s perfectly normal for the dough to appear somewhat shaggy and loose after initial mixing. This is characteristic of a no-knead dough and it will come together beautifully as it ferments and rises. There’s no need for concern!

Tip for Rising: To create an ideal warm environment, place your dough inside a cold oven with just the light turned on. Alternatively, a warm, sunny spot in your kitchen can work wonders. Be mindful that enriched doughs, with their higher fat and egg content, may take a little longer to rise compared to lean doughs if the temperature isn’t optimal. Crucially, ensure the environment isn’t too hot (avoid temperatures above 55°C or 130°F), as excessive heat can unfortunately kill the yeast, preventing your dough from rising.

Step 5: Deflate and Shape. Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured work surface. With floured hands, gently flatten and fold the dough a few times. This helps to further develop the gluten, smooth out the dough, and create a more uniform texture. Avoid overworking the dough, just enough to bring it together.

Step 6: Roll and Cut. Roll the dough out evenly to a thickness of approximately ¾ inch (about 2 cm). Using a 3.5-inch (9 cm) round cookie cutter, cut out as many donut circles as possible. Carefully transfer the cut dough rounds onto a baking sheet lined with parchment paper, ensuring enough space between them for a second rise. Gather the dough scraps, gently knead them together, and re-roll once or twice to cut out additional donuts, maximizing your yield.

Step 7: Second Rise and Prep for Frying. Once all your donuts are cut, let them undergo a second rise in a warm, draft-free place until they have visibly doubled in size, approximately 15 minutes. To simplify the frying process and prevent distortion, use scissors to cut the parchment paper into individual squares, with each donut resting on its own square. This allows you to gently drop the donut, along with its parchment square, into the hot oil, then easily remove the paper with tongs.

Step 8: Heat the Frying Oil. While your donuts are undergoing their second rise, pour your chosen neutral frying oil into a large, heavy-bottomed pot. A wider, narrower pot works well for frying a few donuts at a time without excessive oil. Crucially, clip a reliable cooking or candy thermometer to the side of the pot. This is your most important tool for successful deep-frying. Slowly heat the oil to a precise temperature of 190°C (370°F). Maintaining this temperature is essential for achieving a crisp exterior and thoroughly cooked interior without greasy results.

Step 9: Prepare Draining and Coating Stations. Before you start frying, set up two stations. First, line a baking tray with at least 4 layers of paper towels to absorb excess oil from the freshly fried donuts. Second, place a cooling rack over another layer of paper towels for further draining and cooling. In a separate medium-sized bowl, mix together the granulated sugar and pumpkin spice until well combined. This will be your flavorful coating for the warm donuts.

Step 10: Fry the Donuts. Once the oil reaches 190°C (370°F), carefully add a few dough scraps to the hot oil. Fry these on each side for 2-3 minutes, or until golden brown. This step helps to “season” the oil and allows you to test the cooking time and ensure the oil temperature is correct. Remove the scraps, and once satisfied, carefully place the risen donut rounds into the hot oil, using the parchment squares to gently lower them in without splashing. Fry 2-3 donuts at a time, depending on your pot size, to avoid overcrowding, which can lower the oil temperature. Fry each side for 2-3 minutes until they are a beautiful golden brown. Using tongs or a spider, carefully remove the fried donuts from the oil, gently shaking off any excess, and transfer them immediately to the paper towel-lined baking tray. Blot them gently with more paper towels, then move them to the cooling rack.

Crucial Frying Tip: Always fry your dough scraps first! This serves multiple purposes: it helps season the oil, allows you to practice your frying technique, and most importantly, lets you test the oil temperature and cooking time. Once the scraps are golden brown on both sides, cut one open to ensure it’s fully cooked in the center. Adjust your frying time or oil temperature accordingly before introducing your perfectly cut donuts, guaranteeing consistently perfect results every time.

Step 11: Coat in Spiced Sugar. While the donuts are still warm but cool enough to handle comfortably, gently toss them in the pumpkin spice sugar mixture, ensuring each donut is thoroughly coated on all sides. The warmth helps the sugar adhere beautifully. Place the coated donuts back on the cooling rack to cool completely. This cooling step is important before filling, as warm donuts can cause the custard to melt or become runny.

Step 12: Create the Filling Pocket. Once the donuts are completely cool to the touch, use a chopstick, the handle of a wooden spoon, or a small sharp knife to carefully poke a hole into one side of each donut. Gently wiggle it around to create a small cavity inside the donut, making space for the creamy filling. Be careful not to go all the way through the other side.

Step 13: Fill with Custard and Serve. Transfer your thoroughly chilled and thickened pumpkin custard filling into a piping bag fitted with a medium-sized round or star piping tip. Insert the tip into the hole you created in each donut. Gently squeeze the piping bag, filling the donut until it feels pleasantly heavy and the luscious custard just begins to peek out from the opening. Continue this process until all donuts are filled. These glorious pumpkin spice donuts are best enjoyed the same day they are made, savoring their fresh crispness and soft interior. Any leftovers should be stored in an airtight container in the refrigerator for up to 3 days, though they are truly at their peak when fresh.

The donuts are best enjoyed the same day they are made. Store any leftovers in an airtight container, refrigerated for up to 3 days.

🥡 Make Ahead & Storage Tips for Your Pumpkin Donuts

Thoughtful planning can make the preparation of these delicious pumpkin spice donuts even smoother. Here’s how to manage your time and keep your treats fresh:

• Make Ahead the Filling: The pumpkin custard filling is a fantastic component to prepare in advance. You can whip up the custard up to two days before you plan to assemble and fill your donuts. After cooking, make sure to press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then chill it thoroughly in an airtight container in the refrigerator. This allows it to set perfectly and frees up valuable time on donut-making day.
• Best When Fresh: For the ultimate experience, these pumpkin spice donuts are truly at their peak when filled and enjoyed on the very same day they are made. The freshly fried exterior maintains its crispness best within the first few hours, offering a delightful textural contrast to the soft interior and creamy filling.
• Storing Leftovers: If you find yourself with any delicious leftovers (a rare occurrence!), they can be stored in an airtight container in the refrigerator for up to three days. While they won’t retain the initial crispness, the flavors remain wonderful.
• Gentle Reheating: To slightly refresh refrigerated donuts, you can warm them gently in the oven at a low temperature (around 250°F / 120°C) for a few minutes. This can help to warm the filling and crisp up the edges a bit. Alternatively, a quick zap in the microwave (10-15 seconds) will warm the center. Be very careful not to overheat them, as excessive heat can cause the delicate custard filling to liquefy and spill out.

❔ What Kind of Pumpkin is Best for This Recipe?

For these pumpkin donuts, I exclusively use canned pumpkin puree. It’s widely accessible in most grocery stores and consistently provides reliable results, ensuring a rich pumpkin flavor and vibrant orange hue. However, it’s important to note that not all brands of canned pumpkin puree are created equal in terms of consistency.

When selecting your pumpkin puree, you’re looking for a product that is very thick. It should hold its shape well and not appear watery or loose. Think of a consistency similar to a thick hummus or a firm mashed sweet potato. If, upon opening a can, your pumpkin puree looks a bit too wet or has a lot of liquid on top, don’t fret! You can easily remedy this by straining out the excess water. Simply line a fine-mesh sieve with a bit of cheesecloth or a few layers of paper towels, spoon in the pumpkin puree, and let it drain for about 30 minutes. This extra step ensures a denser, more flavorful filling and prevents any excess moisture from affecting your dough or custard.

You will need just over a standard 16 oz can of pumpkin puree for both the donut dough and the custard filling. It’s always a good idea to grab two cans to make sure you have plenty on hand. Don’t worry about any leftover pumpkin! You can easily put it to good use by making other delightful fall treats, such as my popular no-bake pumpkin cheesecake bars or these charming pumpkin hand pies. There are countless delicious ways to enjoy every bit of that autumnal goodness!

✔️ Mastering Deep Frying for Flawless Donuts

Deep frying can seem a bit intimidating at first, but with a few simple techniques and the right tools, it becomes a much more manageable and enjoyable process. The absolute key to successful deep frying is consistent oil temperature. Taking the guesswork out of it will lead to perfectly golden, non-greasy donuts every time. Here’s how to make frying easier and more reliable:

• Invest in a Good Thermometer: This is arguably the most crucial piece of equipment for frying. A reliable cooking thermometer, specifically one that clips onto the side of your pot, takes all the uncertainty out of maintaining the correct oil temperature. I highly recommend a candy thermometer that doubles as a frying thermometer – it’s a versatile tool that will serve you well for many culinary tasks.
• No Thermometer? No Problem (But Use Caution!): While a thermometer is highly recommended, it’s not strictly impossible to fry without one. You can find methods on how to fry donuts without a thermometer, often involving small tests with dough scraps or wooden spoon handles. However, expect less consistent results and be extra vigilant.
• Calibrate Your Thermometer: Even new thermometers can be off by a few degrees. To ensure accuracy, calibrate your thermometer before use. Place it in rapidly boiling water (which should be 100°C or 212°F at sea level). Note how much your thermometer differs from this boiling point. If it reads 98°C, it’s 2 degrees too low, so you’ll need to add 2 degrees to your target temperature. If it reads 102°C, it’s 2 degrees too high, so you’ll subtract 2 degrees. This small adjustment makes a big difference.
• Use a Heavy-Bottomed Pot: A sturdy, heavy-bottomed pot helps maintain a more stable oil temperature, preventing drastic fluctuations that can lead to unevenly cooked or greasy donuts.
• Don’t Overcrowd the Pot: Fry only a few donuts at a time, allowing plenty of space between them. Overcrowding drops the oil temperature too quickly, leading to soggy donuts that absorb too much oil. Patience is key!
• Safety First: Always be mindful of hot oil. Keep a fire extinguisher (specifically for grease fires, if possible) nearby, never leave hot oil unattended, and use long tongs or a spider to safely add and remove donuts.

❔ Expert Tips to Prevent Greasy Donuts

One of the biggest concerns with deep-fried donuts is ending up with a greasy, heavy result. Fortunately, with careful attention to a few key factors, you can achieve beautifully crisp, light, and perfectly cooked pumpkin spice donuts every time. Here’s how to avoid common pitfalls and ensure your donuts are wonderfully light and non-greasy:

• Maintain the Ideal Oil Temperature: This is the golden rule of deep-frying. The optimal temperature for frying these pumpkin donuts is 190°C (370°F). If the oil isn’t hot enough, the dough will absorb too much oil before it has a chance to cook through and crisp up, resulting in a greasy texture. If the oil is too hot, the exterior will brown too quickly, leaving the inside raw. While 350°F is often recommended for donuts, I found it to be too low for this enriched pumpkin dough, leading to excessively greasy results. Trust your thermometer and aim for 370°F (190°C) for perfect balance.
• Utilize Dough Scraps for Testing: Think of frying donut scraps as your “first pancake” – it’s your opportunity to fine-tune. Before frying your perfectly cut donuts, drop a few small dough scraps into the hot oil. This serves two main purposes: it helps to “season” the oil, and more importantly, it allows you to practice your frying technique and verify the oil temperature. Fry the scraps until golden brown, then remove one and cut it open. If the inside is raw, increase your cooking time slightly. If it’s overcooked or browns too quickly, adjust the oil temperature down. This simple test ensures your main batch of donuts will turn out perfectly.
• Choose the Right Oil: The type of oil you use significantly impacts the final taste and texture of your donuts. Always opt for a neutral-tasting oil with a high smoke point. This ensures that the oil won’t impart any unwanted flavors to your donuts and can withstand the high temperatures required for frying without breaking down or smoking excessively. Canola oil, which I used for this recipe, is an excellent choice for its light flavor and high smoke point. Other popular and effective options for deep-frying include peanut oil and vegetable oil.
• Thorough Blotting & Draining: Immediately after removing the fried pumpkin donuts from the hot oil, hold them with tongs or a spider for a few seconds over the pot, allowing any excess oil to drip back into the pan. Then, transfer them onto a baking tray generously lined with several layers of paper towels. Gently blot the donuts all over with additional paper towels to absorb even more residual oil. Finally, move them to a wire cooling rack placed over another layer of paper towels. This multi-step draining and blotting process is crucial for removing any surface oil, contributing to a lighter, less greasy donut.

❔ Recipe Frequently Asked Questions

🍂 More Delicious Fall Recipes to Enjoy

If you’re loving these pumpkin spice donuts, you’re in for a treat! Explore my curated collection of best pumpkin desserts for even more easy and irresistible pumpkin recipe ideas that celebrate the flavors of autumn. From pies to cakes and everything in between, you’ll find plenty to inspire your fall baking.

Did you indulge in this delightful recipe? I’d absolutely love for you to rate it and share your thoughts in the comments below! Your feedback is invaluable. Don’t forget to share your beautiful creations on Instagram and tag @flouringkitchen. For more delicious recipe ideas and baking inspiration, be sure to follow me on Pinterest!

📖 Recipe

Pumpkin Spice Donuts with Pumpkin Custard [no knead]

Mary

These homemade pumpkin donuts are a dream come true for fall dessert lovers. Each donut features a delightfully crisp exterior and an ultra-soft, pillowy interior, generously filled with a creamy pumpkin custard that tastes exactly like the most decadent pumpkin pie. The vibrant fall flavor is further enhanced by a generous coating of sweet pumpkin spice sugar. Our special no-knead dough not only simplifies the baking process but also creates a beautifully airy crumb, perfect for holding the rich filling. With pumpkin puree and aromatic pumpkin spice infused into the dough itself, every bite delivers an authentic taste of autumn. You’ll need just over a 16 oz can of pumpkin puree to make these absolutely irresistible treats!

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rest Time 1 hour hr 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 18 donuts

Calories 491 kcal

Equipment

• ▢
  large heavy bottomed pot
• ▢
  thermometer

Ingredients

 

 

Pumpkin Custard Filling

• ▢ 4 tablespoon cornstarch
• ▢ ½ cup brown sugar packed
• ▢ 4 large eggs
• ▢ 16 oz canned pumpkin puree 2 cups
• ▢ 1 cup heavy cream
• ▢ ½ cup milk
• ▢ 2 teaspoon pumpkin spice
• ▢ 1 whole vanilla bean cut in half lengthwise and seeds scraped out
• ▢ ⅛ teaspoon salt
• ▢ ½ cup unsalted butter cubed and cold

Donuts

• ▢ ½ cup water warm (105-110°F)
• ▢ 1 teaspoon granulated sugar
• ▢ 1 packet active dry yeast 7g or 2 ¼ teaspoon
• ▢ 5 cups all purpose flour 600 g
• ▢ ¼ cup brown sugar packed
• ▢ ⅛ teaspoon salt
• ▢ ¼ cup butter very soft, partially melted
• ▢ 2 large eggs room temperature and whisked
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¾ cup canned pumpkin puree
• ▢ ¼ cup milk warm
• ▢ 48 oz vegetable oil I used canola (or more as needed)

Pumpkin spice sugar

• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon pumpkin spice

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Instructions

 

Pumpkin Custard Filling

• In a saucepan, combine the sugar and cornstarch breaking up any lumps. Add eggs and whisk to break them apart. Add the pumpkin, cream, milk, pumpkin spice, vanilla bean seeds and pod, and salt.
  4 tablespoon cornstarch, ½ cup brown sugar, 4 large eggs, 16 oz canned pumpkin puree, 1 cup heavy cream, ½ cup milk, 2 teaspoon pumpkin spice, 1 whole vanilla bean, ⅛ teaspoon salt
• Heat the mixture on low heat, stirring constantly until it comes to a simmer and becomes very thick.
• Add cold butter, stir until melted, and transfer into a container. You can strain it if you see any lumps but I didn’t need to. Put plastic wrap right over the surface of the custard.
  ½ cup unsalted butter
• Refrigerate until cold. I popped mine into the freezer for one hour.

Donuts

• Dissolve the yeast in a bowl with the warm water and 1 teaspoon sugar, stirring until completely dissolved. Set aside for a few minutes while you prep the rest of the ingredients. You want it to start to form a foam on top to make sure that the yeast is active.
  ½ cup water, 1 teaspoon granulated sugar, 1 packet active dry yeast
• Combine flour, brown sugar, and salt in a large bowl and mix. Make a well in the middle and add butter, eggs, vanilla, pumpkin puree, milk, and the yeast mixture.
  5 cups all purpose flour, ¼ cup brown sugar, ⅛ teaspoon salt, ¼ cup butter, 2 large eggs, 1 teaspoon pure vanilla extract, ¾ cup canned pumpkin puree, ¼ cup milk
• Use a spoon to mix at first and then get in with your hands to mix until a sticky and shaggy dough forms. If not all of the butter gets mixed into it, it’s ok.
• Cover with a cloth and let rise in a warm place (see notes) until doubled in size, about 30- 45 minutes.
• Turn out the dough onto a well floured surface and flatten and fold a few times with your hands to give it a good mix. Roll out to ¾” thick. Cut out about eighteen 3.5″ circles of dough and transfer onto a parchment lined baking sheet, rerolling the dough as needed. Let the dough rise in a warm place until doubled, about 15 minutes. Save the dough scraps.
• While the dough is rising, heat the oil in a large heavy bottom pot (I used a wide and narrow pot). Clip a cooking thermometer onto the side of the pot to monitor the temperature. Heat to 190°C (370°F).
  48 oz vegetable oil
• Prepare a baking tray lined with 4 layers of paper towels for the freshly fried donuts. Prepare a cooling rack with a layer of paper towels underneath as well. Mix together the sugar and pumpkin spice in a large bowl for the sugar topping.
  1 cup granulated sugar, 1 teaspoon pumpkin spice
• When the oil comes to temperature, add the dough scraps. Fry on each side for 2-3 minutes or until golden brown. Remove from oil with tongs or a spider. Gently shake excess oil off and transfer onto paper towels. Blot them with paper towels and transfer onto cooling rack.
• Repeat with the rest of the dough, making sure that the oil temperature stays at 190°C (370°F) and do not overcrowd the pan.
• Once donuts are cool enough to handle, coat in sugar mix and coat well. Set aside to cool completely.
• Once the donuts are completely cool, poke a hole through one side with a chopstick or knife.
• Fill a piping bag fitted with a piping tip with the cooled pumpkin custard filling. Fill the donuts through the hole until they feel heavy and the filling starts to come out. Enjoy!

Video

Notes

Expert tips:

1. The dough should look a bit shaggy and will come together as it rises. Don’t be alarmed!
2. Place the dough inside of a cold oven with the light turned on or in a warm sunny patch in the kitchen. If it isn’t warm enough, the enriched dough will take longer to rise because of the fat and egg content. You don’t want it to be too hot (over 55°C or 130°F) or it will bake the yeast.
3. Frying donut scraps first helps season the oil and you get to practice. Once the dough is golden brown on both sides, remove and check to see if the inside is fully cooked. Adjust the cook time accordingly.

Make ahead: The filling can be made up to two days ahead of filling.

These donuts are best filled and eaten the same day that they’re made. That’s because they won’t stay crisp on the outside for long.

Storage: If you have any leftovers, refrigerate in an airtight container for up to three days. Reheat them gently in the oven or microwave to warm them up and crisp up the edges a bit. Don’t overheat them or the filling will liquefy.

Nutrition

Calories: 491kcalCarbohydrates: 53gProtein: 7gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 91mgSodium: 87mgPotassium: 176mgFiber: 2gSugar: 22gVitamin A: 6038IUVitamin C: 2mgCalcium: 56mgIron: 3mg

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