Pumpkin Berliner German Pumpkin Donuts Recipe

I absolutely adore this pumpkin donut recipe because it’s the perfect blend of cozy fall flavors with cinnamon and nutmeg that give me all the autumn vibes. Plus, making these donuts is like a little baking adventure that’s totally Instagram-worthy—who wouldn’t love turning a simple dough into golden, fluffy, sugary goodness!

The harvest season, with its festive colors and cool, crisp air, transcends all realms of life—even the culinary. The season compels us to reach into our cupboards and cabinets, dig around in the dark spaces, and root through the detritus to pull out our fall-themed recipes and bakeware.

When we think of quintessential fall desserts, we think of those made with pumpkin, apple, and/or sweet potato. These Pumpkin Berliner German Donuts are made with pumpkin purée and just a hint of the spices commonly associated with fall (cinnamon, nutmeg, and allspice).

Ingredients

All-purpose flour:
A carbohydrate-rich essential for making dough, a structural staple.

Canned pumpkin puree:
Imparts moisture and flavor, brimming with fiber and vitamins.

Granulated sugar:
Provides sweetness to the dough, assists in the activation of yeast.

Whole milk:
Enhances flavor, aids in producing a gentle crumb.

Active dry yeast:
Makes the dough rise, produces airy, fluffy donuts.

Ground cinnamon:
Pumpkin spice complements and amplifies the flavor of pumpkin.

Nutmeg:
Imparts warmth and depth; works well with cinnamon.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1/4 cup whole milk, warmed
• 2 1/4 teaspoons active dry yeast
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup unsalted butter, softened
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions

1. In a small bowl, warm the milk and combine it with the active dry yeast. Stir gently and let sit for about 5 minutes, until it becomes frothy.

2. In a large mixing bowl, combine the following ingredients: flour, granulated sugar, ground cinnamon, ground nutmeg, and salt. Whisk together until thoroughly mixed.

3. Combine the dry ingredients with the yeast mixture, canned pumpkin puree, and the large egg. Mix together until the ingredients are just combined.

4. Incorporate the softened butter and mix until a soft dough forms. If you need to knead it lightly with your hands or use a dough hook on a stand mixer, do that until the dough is smooth and elastic.

5. Put the dough in a bowl that has been greased, and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 to
1.5 hours. The dough should double in size during this time.

6. After the dough has risen, deflate it and roll it out on a surface dusted with flour to a thickness of approximately 1/2 inch.

7. Using a round cutter, cut out donut shapes from the dough. If you need additional donuts, you can re-roll the scraps and use the round cutter again.

8. In a large pot or deep fryer, heat the vegetable oil to a temperature of 350°F (175°C). Fry the donuts in batches and cook each side for a duration of about 1-2 minutes, ensuring they reach a golden brown color before removing them from the oil.

9. Using a slotted spoon, remove the donuts from the oil and drain them on a plate lined with paper towels.

10. Generously dust the donuts with powdered sugar just before serving them to your guests.

Equipment Needed

1. Small bowl
2. Whisk
3. Large mixing bowl
4. Wooden spoon or rubber spatula
5. Stand mixer with dough hook (optional)
6. Clean kitchen towel
7. Rolling pin
8. Round cutter
9. Large pot or deep fryer
10. Cooking thermometer
11. Slotted spoon
12. Plate lined with paper towels

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: You can use fresh pumpkin puree. Just ensure it is thick and well-drained so the dough adaptability isn’t compromised.
• Q: Is there an alternative to whole milk for this recipe?A: Yes, you can use any plant-based milk or even water in place of whole milk, although whole milk makes for a more luxurious dough.
• Q: Can I bake these donuts instead of frying them?You can have them at a healthier option if you prefer, by baking at 375°F (190°C) for 12-15 minutes instead of frying.
• Q: How should I store leftover donuts?A: Keep them in an airtight container at room temperature for no more than 2 days or in the refrigerator for no more than 4 days.
• Q: Can these be made in advance?A: You can prepare the dough in advance and refrigerate it overnight. Allow it to reach room temperature before frying.

Substitutions and Variations

You can substitute a gluten-free flour blend (1:1) for the all-purpose flour.
Equal amounts of cooked and mashed sweet potatoes can be used in place of canned pumpkin puree.
Granulated sugar can be replaced by brown sugar for a flavor that is deeper and more robust.
Whole milk can be substituted with almond milk or soy milk.
You can substitute coconut oil for unsalted butter to get the dairy-free option.

Pro Tips

1. Proof the Yeast Smartly Use a thermometer to ensure the milk is between 105°F and 110°F when combining with the yeast. This helps the yeast activate properly, ensuring a good rise in your dough.

2. Pumpkin Puree Texture If your canned pumpkin puree seems watery, blot it with paper towels to remove excess moisture. This will help achieve the right dough consistency and prevent it from being too sticky.

3. Dough Elasticity Knead until the dough is smooth and elastic—about 5-7 minutes if kneading by hand. This develops the gluten, ensuring the donuts have the light, airy texture you’re aiming for.

4. Oil Temperature Accuracy Keep a fryer thermometer in the oil to maintain a steady 350°F (175°C). If the temperature fluctuates, the donuts can become greasy or not cook evenly.

5. Cooling and Dusting Let the donuts cool slightly on the paper towels to drain any excess oil before dusting with powdered sugar. Doing so will prevent the sugar from melting into the hot oil on the donut surface, giving a nice powdery finish.