Pumpkin Beignets Recipe

Name: Pumpkin Beignets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon dry yeast; 1/4 cup warm water (@105 degrees); 4 cups all-purpose flour; 1 cup pumpkin puree; 1/4 cup sugar; 1/4 cup heavy cream; 1/4 cup hot water; 1 egg; 2 tablespoons vegetable shortening; 1/2 teaspoon salt; vegetable oil, for frying; Maple Glaze; 3 tablespoons butter; 1/4 cup maple syrup; 1 cup powdered sugar

Servings: persons

1/2 teaspoon dry yeast
1/4 cup warm water (@105 degrees)
4 cups all-purpose flour
1 cup pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
vegetable oil, for frying
Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar

1
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2
Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
3
Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
4
Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
5
Remove with tongs or a slotted spoon and place on paper towels to drain.
6
Maple glaze: Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.

803

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 teaspoon dry yeast, 1/4 cup warm water (@105 degrees), 4 cups all-purpose flour, 1 cup pumpkin puree, and more.

Yes, Pumpkin Beignets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Beignets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions