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.
As an Amazon Associate I earn from qualifying purchases.
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.
Sign up for my free subscription and never miss another post!
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.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
[…] Whether you call these Mini Pumpkin and Orange Doughnuts or Italian Pumpkin Orange Doughnut Bites, they taste fantastic! Click HERE for the RECIPE […]
[…] Mini Pumpkin and Orange Doughnuts […]
[…] Mini Pumpkin and Orange Doughnuts or Italian Pumpkin Orange Doughnut Bites (Frittelle di Zucca) […]
[…] Christina’s Cucina :: Click HERE for the RECIPE Whether you call these Mini Pumpkin and Orange Doughnuts or Italian Pumpkin Orange Doughnut Bites, […]
[…] Aaaand another doughnut recipe! Mini Italian pumpkin and orange doughnuts. […]
I just wanted to let you know that an ad from “Mediavine” popped up with your site. It advertised an extremely obscene Halloween mask. I thought you might want to know.
Yes, I absolutely do want and need to know that, Monica! I appreciate it. Do you happen to have any further information such as the company or where the ad was. I need to give that info to Mediavine for them to track it down and block it. Thanks again! CC
I’m sorry, I didn’t keep track of the info. The site had other legitimate looking things like clothing, household things, etc. I will try to find it again and let you know.
Ah, that’s okay. I contacted Mediavine and they did need more info to track it down. It won’t show anymore now since Halloween is over (I’m guessing). Thanks, though!
DHgate.com was the site. It had several inappropriate things. I had to wait for my husband to show me how to get to my browser history, lol.
Oh you are a star! Thank you so much Monica! I’ll emailing them now!
I’m confused on how the peel is mixed. Just tiny zest or whole peel?
Hi Janet, you don’t want big bits of skin, so just grate some of the zest. :)
Can this dough be stored in the fridge at all? And how would you fry it after that? Thanks!
Hi Corea, first of all, sorry I’m responding so late as I’ve been traveling out of the country. I have never tried it, but can’t imagine why it wouldn’t work. The only thing I’d do is bring it to room temperature before frying it. Let me know if it works! CC