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
- yeast
- water
- canned or cooked pumpkin
- egg
- buttermilk
- freshly squeezed orange juice
- zest/rind of one orange, washed and preferably organic
- sugar
- all purpose flour
- salt
- oil for frying (olive oil is best)
- more sugar for coating
Sprinkle the yeast over the 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. Just a fair warning: pumpkin donuts are rather addictive!
As with any donuts, these 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)
An Italian style donut with the flavors of pumpkin (and orange).
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
- Sprinkle the yeast over the 2 Tbsp of lukewarm water in a small dish or ramekin. Set aside.
- 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.
- 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 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 doughnutsAmount Per Serving: Calories: 231Total Fat: 25gCarbohydrates: 80gProtein: 11g
Nutrition information is only estimated.
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Christina, your baked goods are always beautifully presented and look absolutely delicious.
You are much too kind, Patricia! That means a lot coming from you! :) Thank you!
These look and sound delicious! I love the idea of the orange and pumpkin together! Perfect little nibble on a cool autumn afternoon!
I ate so many as I was making them, by the time I made tea, I couldn’t eat any more (well, I could have, but I stopped myself)! ;)
These look a little bit of heaven. I must admit I would have to dip them in chocolate sauce though
With the number I ate, I’m glad you weren’t around to suggest this the day I made them!
Oh boy- I want to reach into my screen and grab a couple of these. Beautiful recipe and pictures.
Yeah, I wish that technology was available, too!! ;) Thanks so much!
OMG I would probably popping these in my mouth endlessly! Oh so dangerously delightful!
I plead the fifth on how many I ate whilst making these!! :(
I can’t blame you, donuts are awesome! Love the flavours you used here, and that I don’t need a donut pan (which I don’t have lol). These look so good, I could (would!) eat a dozen. Time to bust out the deep fryer!
I love doughnuts, but don’t own a doughnut pan either, because to be honest, I dislike any doughnut that isn’t fried! ;)
Oh, wow! They look amazing! I have never made doughnuts. You make it look easy! I may have to give it a try!
These are really easy, Beth!
Oh my goodness, Christina. What have you done? I’m not much of a doughnut fan, to be totally honest, but these look and sound absolutely delicious with pumpkin and orange. They remind me of the French/Corsican Pets de Nonne (Nun’s pops – to be polite!) made with orange flower water – but pumpkin? Fantastico!
I am not a doughnut fan either if the doughnuts aren’t super light, non greasy and delicious! I like homemade ones the best! Yes, they do sound like Nun’s “pops” ;)