Yeast-raised pumpkin donuts are as addictive as it gets! The donuts are fluffy on the inside, while having a light crunch on the outside. I get rave reviews every time I make them! Since this is a traditional German recipe, I am also calling them Berliners (what filled donuts without a hole are called in Germany), and YOU WILL need to make my classic German Berliner donuts next!
These pumpkin donuts have pumpkin in the batter and local pumpkin butter in the filling. Rolling them in cinnamon sugar is the final touch that makes them irresistible and perfect. Pumpkin Berliner are perfect for celebrating the start of Fastnacht season (German carnival) on November 11th, Friends- and Thanksgiving or just because to enjoy with a cup of coffee.
How to make pumpkin donuts
I personally don't love cake donuts, and all pumpkin donuts I have had in the USA were cake donuts. So I put myself on a mission to make a yeast-raised pumpkin donut and I SUCCEEDED! I love the fluffy texture of the inside of this pumpkin donut, combined with the crunchy sugar coating on the outside.
These donuts are deep-fried (I don't have a deep fryer at home, so I include my simple frying instructions in the recipe card below), then rolled in cinnamon sugar while still hot and finally filling them with a locally sourced pumpkin butter. I get RAVE REVIEWS about these every time I make them!
Donuts during carnival season in Germany
Just when you thought you had seen enough pumpkin for the season, along comes this yeast-raised pumpkin donut recipe just in time for the start of Fastnacht season, the German carnival. This is a traditional German Krapfen or Berliner recipe and they are THE sweet treat during Fastnacht in Germany. They are one of my favorite German bakery items! During carnival, they appear as a classic donut with different fillings, usually jam. To be honest, I can't say I have ever seen a pumpkin version in Germany, BUT I LOVE IT! I enjoy mine with a cup of coffee in the morning or afternoon.
Ingredients
Here the simple few ingredients needed to make your own pumpkin donuts at home.
- Flour. I use standard all purpose flour.
- Yeast. Active dry yeast is what I use.
- Milk. Barely warm temperature to help activate the yeast. You could substitute for other non-dairy milk here.
- Pumpkin Puree. I used canned puree, but feel free to make your own if you would like.
- Egg Yolks. You'll use just the yellow of the eggs. Save the whites to make German coconut macaroons or Zimtsterne!
- Sugar. Just plain cane sugar.
- Butter. I use salted, grass-fed butter.
- Vanilla Extract. Just a touch.
- Pumpkin Spice. I make my own using Pioneer Woman's recipe and keep it in these pretty spice jars.
- Salt. Just a pinch to help bring out the flavors a bit more.
- Cinnamon Sugar. I mix one third cinnamon with two thirds sugar.
- Pumpkin Butter. I used locally purchased pumpkin butter, but I also love Trader Joe's pumpkin butter.
Video
Here a quick video showing you just how easy and how beautiful these pumpkin donuts are!
Yeast-Raised Pumpkin Donuts (Berliner)
Equipment
- 1 Pastry Bag
Ingredients
Dough
- 500 grams all-purpose flour
- 7 grams active-dry yeast 1 small pouch
- 150 milliliters milk barely warm
- 150 grams puréed pumpkin
- 4 egg yolks size US large. Room temperature. save the whites to make German coconut macaroons or Zimtsterne!
- 80 grams granulated sugar
- 60 grams butter room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin spice I follow this recipe to make my own.
- ⅛ teaspoon salt a pinch
Other
- 1 liter frying oil
- cinnamon sugar I mix one third cinnamon with two thirds sugar. This is for coating the donuts right after frying.
Filling
- 1 jar pumpkin butter I used a locally made kind
Instructions
- Combine the luke warm milk and yeast and set aside for 5 minutes. It should be bubbly. If not, start over (your milk may have been too hot or too cold).150 milliliters milk, 7 grams active-dry yeast
- In the bowl of a standmixer, combine all ingredients for the dough and knead for 10 minutes on the medium-low setting. Cover the bowl and allow to rest in a warm spot until doubled in size, about one hour.500 grams all-purpose flour, 150 grams puréed pumpkin, 4 egg yolks, 80 grams granulated sugar, 60 grams butter, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin spice, ⅛ teaspoon salt
- Divide the dough up into equal pieces (50 to 60 grams each - 1.7 to 2.1 ounces each, best to use a kitchen scale), and using flour-dusted hands, shape each portion into a ball. Allow to rest for another 30 minutes (covered up by a clean linen towel).
- Preheat frying oil (I used avocado oil) to 160°C/320°F and bake in batches (you will want the donuts to be able to swim on the surface) for 2 ½ minutes on each side (flip using your skimmer) or until golden on the outside.1 liter frying oil
- Remove with a skimmer and transfer to a wire rack to let excess oil drip off. Immediately coat in cinnamon sugar, then fill with pumpkin butter once cool enough to handle.cinnamon sugar, 1 jar pumpkin butter
Notes
- No Deep Fryer? While having one makes maintaining the right temperature easier, I don't have one either. I play with turning the gas burner on and off to hover around the same range when deep frying. It's actually super simple and I have always deep fried this way.
- Need MORE donut recipes?I don't blame you. Also try my classic donuts, lemon donuts and quark donut holes. SO GOOD!
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