Isabelle Boucher

Pumpkin Doughnuts with Peanut Butter Cream

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Forget trick or treat… these plump homemade doughnuts are all treat, with their combination of fluffy pumpkin-spice yeasted dough, sweet peanut butter pudding filling, and a bright orange pumpkin glaze. To transform them into jack-o-lanterns for your Halloween party, all you need is a couple of tubes of black gel icing and a steady hand. Decorated or not, these are sublime!

Prep time: 2 hours
Cook time: 15 minutes
Total time: 2 hours and 15 minutes
Yield: 24 doughnuts

Pumpkin Doughnuts with Peanut Butter Cream

Ingredients

Pumpkin Doughnuts with Peanut Butter Cream Ingredients

For the Pumpkin Dough
1/4 cup warm water
1 tablespoons active dry yeast
3/4 cup pumpkin puree
1/2 cup warm milk
1/4 cup packed brown sugar
1/4 cup melted butter
1 egg
3 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
Vegetable oil (for frying)

For Peanut Butter Pudding Filling
2 cups half-and-half
1 1/2 cups sugar
3 tablespoons corn starch
Pinch of salt
3/4 cup Mighty Maple peanut butter
1 teaspoon vanilla extract

For the Pumpkin Glaze
3 tablespoons pumpkin puree
1 1/2 tablespoons half-and-half
2 1/2 cups icing sugar
2 tubes black gel icing (optional)

Directions

Prepare the Dough
1. In the bowl of a stand mixer fitted with the paddle attachment, pour the yeast over the warm water and set aside for 5 minutes to proof.

2. Once the mixture looks foamy, add the pumpkin, milk, brown sugar, butter and egg, and mix until smooth.

Pumpkin Doughnuts with Peanut Butter Cream Mix ingredients for Dough

3. Switch to the dough hook, and add flour, salt and cinnamon. Beat on low speed until the dough starts to come together, then increase to medium speed and knead for 5-7 minutes or until you have a soft, elastic dough that pulls away from the sides of the bowl.

Pumpkin Doughnuts with Peanut Butter Cream Kneaded Dough

4. Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover loosely with a clean dishtowel, and place in a warm, draft-free spot to rise for 1 hour, or until doubled in size.

5. On a lightly floured work surface, roll out the dough to 1/2-inch thick. Cut out circles using a 3” round cutter, and arrange on a lightly oiled baking sheet. Cover with a dishtowel, and let rise in a warm, draft-free spot for 45 minutes, or until almost doubled.

Pumpkin Doughnuts with Peanut Butter Cream cut out doughnuts

Pumpkin Doughnuts with Peanut Butter Creamcut out and risen

Make the Peanut Butter Filling
1. While the doughnuts are rising, prepare the filling. In a large saucepan set over medium heat, whisk together cream, sugar, cornstarch, and salt. Bring to a simmer and cook for 2-3 minutes, whisking constantly and scraping the bottom and edges of the pan to make sure the pudding doesn’t burn.

2. Remove from the heat and whisk in the peanut butter and vanilla extract. The pudding should thicken up enough to coat the back of the spatula.

Pumpkin Doughnuts with Peanut Butter Cream whisk in peanut butter

3. Pour the pudding into a clean bowl and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until ready to use. (Pudding can also be made a day or two in advance, if you like.)

Fry the Doughnuts
1. Pour 2” of vegetable oil into a large heavy pot set over medium heat, and heat to 325°F.

2. Working in batches of 2-3 doughnuts at a time, fry the doughnuts in the hot oil until golden brown on the both sides and completely cooked through on the middle. Place the finished doughnuts on a baking sheet lined with paper towels to drain, then transfer to a wire rack to cool off.

Pumpkin Doughnuts with Peanut Butter Cream fry doughnuts

Make the Pumpkin Glaze
1. While the doughnuts are cooling, prepare the glaze by whisking together the icing sugar, pumpkin puree and cream until smooth. Set aside.

Fill and Frost the Doughnuts
1. Once the doughnuts are completely cooled, spoon the pastry cream into a piping bag fitted with a large plain pastry tip. Push the tip into the side of the doughnut and gently squeeze a small amount (about 2 tablespoons) of cream, being careful not to overfill.

Pumpkin Doughnuts with Peanut Butter Cream insert filling

2. Dip the top of each doughnut into the pumpkin glaze, and allow the excess to run off before setting down on a wire rack. Let stand for about 5 minutes to allow the icing to set.

Pumpkin Doughnuts with Peanut Butter Cream glazing

3. For a Halloween twist, use the icing pen to draw jack o’ lantern faces onto each doughnut, or simply leave them plain. Serve right away if possible (they taste best on the same day they’re made), or store in an airtight container for up to a day or two.

PEANUT BUTTER GIVEAWAY

Isabelle gets in the Halloween spirit by piping the inside of pumpkin doughnuts with a peanut butter filling, covering them with an orange frosting, and piping black icing on them to resemble jack-o-lanterns. In what other ways can you combine pumpkin and peanut butter for Halloween treats?

Leave a comment below with your answer to enter for a chance at winning a jar of Mighty Maple, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, November 4, 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 11/07/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Mighty Maple. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Pumpkin Doughnuts with Peanut Butter Cream, 10.0 out of 10 based on 2 ratings

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43 Responses to Pumpkin Doughnuts with Peanut Butter Cream

  1. Jessica K. says:

    Pumpkin whoopie pies with Peanut butter filling.

  2. Christie Schulte says:

    Make a pumpkin-Mighty Maple “candy corn” cheesecake- make cheesecake batter, divide in 3 parts. Add pumpkin to two parts; color one yellow and one orange with food coloring. Pour the yellow layer into a springform pan, followed by the orange, topped with the white. After baking, top with Mighty Maple glaze and candy corn!

  3. megan says:

    pumpkin bagels and frosting it with mighty maple peanut butter

  4. A W says:

    Peanut butter and pumpkin cheesecake dip.

  5. Jennifer Hudson Mosher says:

    How about a healthy pumpkin peanut butter and almond milk smoothie!

  6. Julie says:

    A layered pumpkin peanut butter cheesecake would be delicious and gone in minutes at my house. I’ll have to see if I can find a recipe for that!!

  7. Ryan C says:

    Peanut butter and pumpkin smoothie! YUM!

  8. Danielle Murgia says:

    I have made a pumpkin cake, kind of like a banana bread but pumpkin in layers and use peanut butter for the frosting base.

  9. Jen says:

    Pumpkin cupcakes with peanutbutter frosting

  10. Tera @ Adventures in Mommy-hood says:

    How about some kind of pumpkin/peanut butter dip? Mmmmm…

  11. Crystal says:

    Pumpkin Peanut Butter Cups!

    (Like Reese’s PB Cups but with pumpkin)!

  12. kimo Smith says:

    these doughnuts look great

  13. Katie says:

    pumpkin waffles with peanut butter drizzle would be delicious with Mighty maple PB!

  14. Margaret Field says:

    Maple peanut butter cookies with pumpkin frosting

  15. Astrid Johnson says:

    Making pumpkin brownies with a warm peanut butter glaze.

  16. Brenda Williams says:

    Peanut Butter Cookies with a little pumpkin frosting like you used for the jack-o-lanterns. Yummy!

  17. Francisco says:

    Peanut butter and pumpkin mousse!

  18. Terry Riley says:

    Pumpkin Peanut Butter Smores

  19. Heidi says:

    Pumpkin brownie with a secret layer inside made with peanut butter

  20. Ammy Belle says:

    Well, I have made peanut butter chocolate pumpkin nanaimo bars for Thanksgiving, which wcould eaily be decorated for Halloween. Also some pumpkin peanut butter rice krispies – yum ….

  21. adelle medberry says:

    that looks good I’m down.

  22. Jennifer Gaddie says:

    Pumpkin cheesecake with a maple peanut butter swirl, on top of a shortbread and walnut cookie crust 🙂

  23. Nancy @ gottagetbaked says:

    I need to get over my fear of deep frying so that I can make these doughnuts. They look absolutely amazing!

  24. Whitney Lindeman says:

    Love me some homemade peanut butter cups with dark, dark chocolate and topped with sea salt!

  25. Lara says:

    These look so amazing….

    I’m thinking pumpkin and apple fritters with a maple peanut butter dipping sauce!!

  26. Rick says:

    Has to be the best tasting Halloween treat I’ve seen this year. Nice flavor combination.

  27. Amber says:

    I just made some pumpkin peanut butter fudge with candy corn and roasted pecans. Super delish! BTW those doughnuts looks scrumdillyumptious!

  28. Amy P says:

    Pumpkin cupcakes with peanut butter filling.

  29. Cheryl Ray says:

    How about pumpkin layer cake with white chocolate peanut butter frosting between the layers and all over the cake. Top with candy corn and candy creme pumpkins.

  30. Erin R. says:

    Cubed, roasted pumpkin with peanut butter stirred in before serving.

  31. Becky Terrell says:

    Brownie pumpkin cheesecake with peanut butter mousse swirled into the cheesecake.

  32. Mason says:

    I have been dreaming of some dark chocolate pumpkin peanut butter cups!

  33. Kelli says:

    I’d make pumpkin cupcakes with a peanut butter frosting.

  34. Lisa Walinski says:

    Pumpkin cookies , with peanut butter frosting , add some chocolate sprinkles!! Yum!

  35. Pri says:

    I would make pumpkin peanut butter fudge!

  36. nik says:

    Butterscotch PB Pumpkin Haystacks. 🙂

  37. Abby says:

    Any kind of peanut butter spread on pumpkin bread!

  38. karen says:

    In a sort of African inspired soup!

  39. Meaghan N says:

    Pumpkin muffins with peanut butter glaze or frosting, which would make it more of a cupcake I guess.. whoops!

  40. Tara says:

    I make peanut butter, banana, and pumpkin overnight oats- so good and filling!

  41. Amy C. says:

    Hmmm….pumpkin and peanut butter…sounds like a great muffin flavor!

  42. Rachael says:

    Peanut butter frosted pumpkin cookies

  43. Sarah says:

    Pumpkin butter and mighty maple sandwich!! I have that combo every day on rice cakes!❤️

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Pumpkin Doughnuts with Peanut Butter Cream