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Pumpkin Crème Brulee Doughnuts

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
40 mins
Cook Time
40 mins
Cool Time
1 hr
Servings: 40
Calories: 81 kcal

Ingredients

pumpkin pudding
  • 1 cup whole milk
  • ½ cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 egg, lightly beaten
  • ⅔ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
doughnuts
  • 1 tablespoon vegetable shortening
  • ½ cup sugar
  • 1 egg yolk
  • 1 ¾ cup plus 2 tablespoons all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup whole milk
  • peanut oil (or a 50/50 peanut and vegetable oil blend)
  • ¼ cup honey
  • 1 cup turbinado sugar

Instructions

    Cup of Yum
  1. Fill a deep skillet with 2 inches of oil and preheat to 350°F.
  2. For Pudding: Place milk, sugar and cornstarch in a saucepan. Stir over medium heat and bring to a simmer. Once mixture has thickened, quickly whisk ⅓ cup of the mixture into the lightly beaten egg, then whisk the mixture back into the saucepan. Lower heat to low and cook for 2 to 3 minutes until mixture is thick enough to coat the back of a spoon.
  3. Remove the mixture from the heat and stir in the remaining ingredients. Place mixture over an ice bath and allow pudding to cool completely, about 1 hour. Refrigerate until ready to use.
  4. For Doughnuts: Whisk together the shortening, sugar and egg yolk until well combined.
  5. In another bowl sift together the flour, baking powder, salt, and cinnamon Alternate adding the flour mixture and milk to the yolk mixture until dough has just formed.
  6. In another bowl sift together the flour, baking powder, salt, and cinnamon Alternate adding the flour mixture and milk to the yolk mixture until dough has just formed.
  7. Turn dough onto a clean surface and knead until smooth, 3 to 5 minutes.Lightly flour the surface and roll dough until ½ inch thick. Use a 2 inch circle cutter to cut out doughnuts.
  8. Carefully drop 4 to 5 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.
  9. Drain on paper towels and repeat until all the doughnuts have been made. (at this time you can re-roll the scraps to make more doughnuts).
  10. To assemble: Scoop Pudding into a piping bag fitting with a small piping tip. Insert the piping tip into the side of each doughnut and fill with about 1 tablespoon of pudding. Repeat until all doughnuts have been filled.
  11. Spread sugar onto a flat plate or baking sheet, in a thin layer. Brush the tops of each doughnut with a thin layer of honey then press into the turbinado sugar.
  12. Carefully brulee the tops of each doughnut, cool and serve.

Notes

  • *Makes 36 to 40

Nutrition Information

Calories 81kcal (4%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 10mg (3%) Sodium 83mg (3%) Potassium 34mg (1%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 663IU (13%) Vitamin C 1mg (1%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 40Serving

Amount Per Serving

Calories 81

% Daily Value*

Calories 81kcal 4%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 83mg 3%
Potassium 34mg 1%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 663IU 13%
Vitamin C 1mg 1%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.