Pumpkin Beignets

If you’ve ever been to New Orleans, you’ve probably tried beignets, which are a type of French donut. Serve this pumpkin variety warm, and they’ll be gone in a flash! Adding a nice crème anglaise to dip in makes these over the top delicious.

Serves: 20Hands-on: 35 minutesTotal: 40 minutesDifficulty: Medium

Serves: 20

Ingredients

  • ⅓ cup pumpkin purée
  • 2 Tbsp. bourbon
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. salt
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. molasses
  • ¼ cup water
  • ½ cup unsalted butter
  • 1¼ cups all-purpose flour
  • 3 large eggs
  • 2 cups vegetable oil
  • 2 cups confectioners’ sugar

Directions

  • Combine pumpkin, bourbon, spices, salt, sugar, molasses, water, and butter in a large, heavy-bottomed pot. Bring to a boil over medium heat.
  • Remove from heat, and add all flour at once. Return to heat and stir continuously for 2–3 minutes. Remove from heat again. Place mixture in the bowl of a stand mixer and beat on low for 3 minutes to cool. Add eggs, one at a time, beating well after each addition. Dough may seem slightly sticky.
  • On a well-floured surface, roll dough out to ¼"–½" thick. Add more flour as needed if dough is very tacky. Cut into 3" × 3" squares.
  • Place confectioners’ sugar in a shallow dish and set aside.
  • Heat oil in a large saucepan or Dutch oven. When oil reaches 300°F–320°F., drop 2–3 beignets in the hot oil. Fry for 3 minutes, then flip and fry for 3 more. Remove with slotted spoon and place in confectioners’ sugar to coat. Serve immediately.

Recipe Information

Serves: 20

Ingredients

  • ⅓ cup pumpkin purée
  • 2 Tbsp. bourbon
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. salt
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. molasses
  • ¼ cup water
  • ½ cup unsalted butter
  • 1¼ cups all-purpose flour
  • 3 large eggs
  • 2 cups vegetable oil
  • 2 cups confectioners’ sugar

Directions

  • Combine pumpkin, bourbon, spices, salt, sugar, molasses, water, and butter in a large, heavy-bottomed pot. Bring to a boil over medium heat.
  • Remove from heat, and add all flour at once. Return to heat and stir continuously for 2–3 minutes. Remove from heat again. Place mixture in the bowl of a stand mixer and beat on low for 3 minutes to cool. Add eggs, one at a time, beating well after each addition. Dough may seem slightly sticky.
  • On a well-floured surface, roll dough out to ¼"–½" thick. Add more flour as needed if dough is very tacky. Cut into 3" × 3" squares.
  • Place confectioners’ sugar in a shallow dish and set aside.
  • Heat oil in a large saucepan or Dutch oven. When oil reaches 300°F–320°F., drop 2–3 beignets in the hot oil. Fry for 3 minutes, then flip and fry for 3 more. Remove with slotted spoon and place in confectioners’ sugar to coat. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories600
Total Fat33g
Saturated Fat13g
Cholesterol135mg
Sodium90mg
Total Carbohydrate71g
Dietary Fiber1g
Sugars49g
Protein6g