Custard-Filled Pumpkin Donuts

Pumpkin spice custard filled yeast donuts rolled in cinnamon sugar

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Fluffy pumpkin donut dough rolled in spiced sugar and filled with a creamy pumpkin custard. This is fall in the form of a donut. 



Donut Dough

  • 200g Plain flour (1 ⅔ cup flour)
  • 4g Instant yeast (1 tsp)
  • 25g White sugar (2 tbsp)
  • 90g Milk, room temperature (¼ cup)
  • 120g Pumpkin puree (1/2 cup)
  • Pinch of salt
  • 25g Unsalted butter, softened (5 tsp)
  • 200g Granulated sugar (II), for rolling (1 cup)
  • 1/2 tsp Ground cinnamon
  • Pinch of ground ginger
  • Pinch of nutmeg

Pumpkin Custard

  • 2 Egg yolks
  • 25g Granulated sugar (2 tbsp)
  • 1 ½ tbsp Cornstarch
  • 120g Pumpkin puree (1/2 cup)
  • 1 tsp Vanilla extract
  • 120ml Whole milk (1/2 cup)
  • 15g Unsalted butter ( 1 tbsp)



  1. Combine flour, yeast, sugar, pumpkin puree, milk, and salt in the bowl of a stand mixer fitted with a dough hook
  2. Combine the ingredients on low speed, before increasing the speed to medium-high and kneading for 5 minutes, or until smooth
  3. Add the butter and continue to beat for 10 minutes
  4. When the dough is smooth and elastic it's ready
  5. Transfer the dough to your counter-top, dust lightly with flour, and shape into a ball
  6. Oil a large bowl, place the dough in it and cover with cling wrap
  7. Place the covered bowl in a warm area for 1-2 hours, or until the dough has doubled in size
  8. Dust your work surface with flour and remove the dough from the bowl
  9. Release built-up air by flattening the ball and divide it into 6 even portions
  10. Roll each portion into a ball and place it on an oven tray lined with baking paper
  11. Cover with cling wrap and let it proof for 30 minutes, or until almost doubled in size
  12. Heat a heavy-bottomed pot of oil to 170C/340F
  13. Cut the baking paper that the donuts are sitting on so that each donut is on it's own square of baking paper
  14. Carefully pick the donuts up by the corners of the baking paper and place them in the pot of oil, 3 at a time
  15. Fry for 2 mins on each side, or until golden brown, then drain on a wire rack or paper towel
  16. Repeat with the remaining donuts
  17. Combine the sugar (II) with cinnamon, ginger, and nutmeg and roll the drained donuts in the sugar
  18. Remove from the sugar and cool completely


  1. While the dough is proofing make the custard
  2. Combine the egg yolks, sugar, and cornstarch in a large heatproof bowl and whisk to combine
  3. Combine the milk and vanilla extract in a small saucepan over medium heat and heat until steaming
  4. Remove from the heat and pour into the egg yolk mixture, whisking constantly until smooth
  5. Return the mixture to the saucepan and heat over medium-low, whisking constantly until thickened
  6. The mixture should be thick enough to draw lines in it
  7. Remove the pan from the heat and add the butter, stir until melted
  8. Transfer the custard to a bowl and cover it with cling wrap, pressing the cling wrap onto the surface of the custard to prevent it from forming a skin
  9. Place in the fridge to cool completely
  10. When ready to assemble mix in the pumpkin puree 
  11. Transfer to a piping bag fitted with a small round piping tip


  1. Using a chopstick, or a thin and long utensil poke a hole on the side of each donut, taking care not to pierce the whole way
  2. Give the utensil a little wiggle to create a pocket for the cream to fill
  3. Place the tip of the piping bag into the donut and fill it, leaving a small dollop of cream on top

Keywords: pumpkin, fall baking, desserts, pumpkin spice, custard, pastry cream

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