Pumpkin Donuts – Frittelle di Zucca

These pumpkin donuts, based on an Italian recipe, are bite-sized puffs of deliciousness! They’re perfect with tea, coffee or as an afternoon snack!

I saw these drool-worthy pumpkin donuts on an Italian website called Ricette della Nonna (Grandma’s Recipes) and decided I had to make them. However, the original Italian recipe calls for 1 kg of raw pumpkin and I really didn’t want to make such a large amount especially since I was the only one home at the time.

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I also wanted to make them with some pumpkin that I’d taken out of the freezer. So, I attempted my own pumpkin donut recipe, loosely based on the original and they turned out pretty darn well!

Did you know I have a savory donut recipe, too? Pizza donuts!

This is the fifth doughnut recipe on my site, so yes, I may be a bit of a doughnut or donut freak. Don’t judge.

  SEE THE MOST POPULAR RECIPE ON MY SITE: PERFECT YEAST DOUGHNUTS

Pumpkin donuts are a great way to usher in fall with the classic autumn flavor of pumpkin!

Although these are yeast donuts, they are much easier and quicker to make than traditional donuts because there’s no rolling, cutting and proofing the donut rings and shapes. I hope you give these a try!

Pumpkin Donuts – Frittelle di Zucca

loosely adapted from Frittelle di Zucca from Ricette della Nonna                    

Ingredients

• 3/4 tsp dry yeast
• 2 tbsp water
• 5 oz (2/3 c) canned or cooked pumpkin
• 1 egg
• 4 oz (1/2 c) buttermilk
• 2 oz (1/4 c) fresh squeezed orange juice
• zest/rind of one orange, washed and preferably organic
• 2 tbsp sugar
• 12 oz (2 1/4 c) all purpose flour
• a pinch of salt
• oil for frying (olive oil is best)
• more sugar for coating

Sprinkle the yeast over the 2 tbsp of lukewarm water in a small dish or ramekin. Set aside.

Mix the egg together with the buttermilk, orange juice, rind and mix well. Add the pumpkin to combine.

When the yeast has begun to react, pour into the mixture in the large bowl then add the dry ingredients: flour, sugar and salt, and stir well to combine all ingredients evenly.

Cover with plastic wrap and set in a warm place to rise for about two hours.

Put the oil in a small pot, deep fryer or wok and heat until a small piece of the dough/batter fries quickly, but doesn’t brown too fast. Adjust the heat accordingly.

Fry teaspoonfuls of the dough until lightly brown and allow to cool on a paper towel lined plate.

When just warm, dip the pumpkin donut bites into a bowlful of sugar, coat evenly, and serve immediately.

As with any donuts, they will taste best when freshly made.

For best results, eat them as soon as possible. I doubt you will have any trouble doing this!

Try these wonderful pumpkin gnocchi with a butter sage sauce.

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Pumpkin Donuts or Italian Pumpkin Orange Doughnut Bites (Frittelle di Zucca)

Yield: 24

Prep Time: 2 hours

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 2 hours 15 minutes

An Italian style donut with the flavors of pumpkin (and orange).

Print

Ingredients

• 3/4 tsp dry yeast
• 2 Tbsp water
• 5 oz (2/3 c) canned or cooked pumpkin
• 1 egg
• 4 oz (1/2 c) buttermilk
• 2 oz (1/4 c) fresh squeezed orange juice
• rind of one orange, washed and preferably organic
• 2 tbsp sugar
• 12 oz (2 1/4 c) all purpose flour
• a pinch of salt
• oil for frying (olive oil is best)
• more sugar for coating

Instructions

1. Sprinkle the yeast over the 2 Tbsp of lukewarm water in a small dish or ramekin. Set aside.
2. Mix the pumpkin and egg together in a large bowl, then add the buttermilk, orange juice, rind, sugar, flour and salt. When the yeast has begun to react, pour into the mixture in the large bowl and stir well to combine all ingredients evenly.
3. Cover with plastic wrap and set in a warm place to rise for about two hours.
4. Put the oil in a small pot, deep fryer or wok and heat until a small piece of the dough/batter fries quickly, but doesn't brown too fast. Adjust the heat accordingly.
5. Fry teaspoonfuls of the dough until lightly brown and allow to cool on a paper towel lined plate.
6. When warm, dip into a bowlful of sugar and serve immediately.

Notes

Omit the orange if you don't have any.

Nutrition Information:

Yield: 8 Serving Size: 3 doughnuts
Amount Per Serving:Calories: 231Total Fat: 25gCarbohydrates: 80gProtein: 11g

Nutrition information is only estimated.

Did you make this recipe?

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