Fried Fresh Pumpkin Donut Recipe

Well, this has been a fun month so far, making fresh baby foods for the grandson, then being his first Halloween we took him to the pumpkin farm this past week along to the Zoo where they had a great display of Halloween fun for the kids. Antonio seemed to have a great time at both. 

After coming home with some small and huge pumpkins I decided to roast one. I had so much pumpkin leftover I froze some, gave Antonio some which he loved mashed, and then made this delicious fried pumpkin donut made with some of the purees. Keep reading for the recipe after all the fun photos! I wouldn't miss trying this recipe they're amazing. Don't worry if you don't have fresh pumpkin used canned. These are great just shaken in powdered cinnamon sugar. Did I tell you they're also addicting?

This is my precious grandson Antonio at the pumpkin farm,  oh and that other good-looking guy is Curt Iffert my son sitting next to me.

 Happy Halloween

This pumpkin roasted gave me over 9 cups of puree and I will be making lots of recipes with it! If you are interested in learning how to roast one and making pumpkin seeds click here

It was a great day watching Antonio with his first time picking out his pumpkin

Antonio, his mom Jennifer and me  Baked Fresh Pumpkin Donuts Recipe

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree either fresh or canned

oil for frying

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.

Whisk together all of the remaining ingredients in another clean bowl.

Make a well in the center of the dry ingredients.

Pour the wet ingredients into the dry ingredients, and stir just until well combined.

Place onto a lightly floured surface, rolling the dough 1/2 inch in thickness.
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Use a donut cutter to mold donuts. 

Place around 2 inches of oil in a deep fry pan or a deep fryer if prefer and heat to medium heat not high.

Put a little batter in the pan when it sizzles it's ready.

When the oil is hot, drop them in one by one, frying on both sides and flip when edges turn brown.

Remove and set on paper towels to drain oil.

Choose a garnish below. Allow to air dry on a cooling rack before serving.

Garnish Suggestions: Cinnamon Sugar Mixture: 3/4 cup sugar 2 teaspoons ground cinnamon 3 tablespoons unsalted butter, melted

Roll in Powdered Sugar poured in a pie plate and add some cinnamon

Drizzle with: Colorful frosting tinted orange made with powdered sugar water and butter

Dip in White or Dark Chocolate melted

Spray your nonstick donut pan with oil. Add 2 tablespoons of batter for each donut.
Bake at 350 degrees in a preheated oven. Cook for 10 to 12 minutes. While still warm shake in a bag mixed with 1 teaspoon cinnamon and 1 cup powdered sugar. You may have to do that twice to coat well.

If you're doing these for Halloween and want to be festive, I use vanilla to frost the donuts,  orange-tinted vanilla frosting for that drizzled look along with chocolate frosting.


Try these other pumpkin favorites!
Fresh Italian Roasted Pumpkin Seeds
Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts