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Homemade Pumpkin Doughnuts with Apple Pie Cream Filling

Apple Pie Cream Filled Pumpkin Doughnuts

Homemade Pumpkin Doughnuts filled with Apple Pie Cream. Pumpkin Puree and Pumpkin Spiced Dough with a Homemade Apple Pie Pureed Buttercream Filling.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 6 minutes
proving time 5 hours
Total Time 1 hour 6 minutes
Servings 14 doughnuts
Author Jenn



  • 2 ½ tsps. Active Dry Yeast
  • ¾ Cup (96 g) whole Milk warm
  • ¼ Cup (50 g) Granulated Sugar
  • 4 Cups (512 g) All Purpose Flour plus 3 Tbsp as needed sifted
  • 1.5 tsp Pumpkin Spice
  • 1 tsp Salt
  • 3 Large Eggs
  • 3 Tbsp Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 7 Tbsp (100g) Unsalted Butter room temperature

Apple Pie Filling (you will have some leftover!)

  • Large Granny Smith Apples Peeled and Chopped into small pieces
  • Tbsp  Water
  • Tbsp  Unsalted Butter
  • 1 ½  tsp  Ground Cinnamon
  • ¼  tsp  Nutmeg
  • ⅓  Cup  (66 grams) Granulated Sugar
  • Tbsp  + 2 tsp Cornstarch
  • Tbsp  Water

Apple Pie Cream

  • 8 Tbsp Unsalted Butter
  • ½ Cup (100 grams) Apple Pie Filling
  • ¼ Cup (60 ml) Almond Milk
  • 4-5 Cups (500-625 grams) Powdered Sugar



  • In the bowl of a stand mixer, gently stir together with a spoon the yeast, milk and sugar. Let sit until frothy, about 10 minutes.
  • Using a separate bowl whisk together flour, pumpkin spice, and salt.
  • Fit stand mixer with dough hook.
  • On medium speed, slowly spoon flour mixture, eggs, pumpkin puree, and vanilla into yeast.
  • Once dough starts to form, turn up to medium high.
  • Add cubes of butter a few at a time until completely incorporated. Dough should pull away from the sides of the bowl.
  • Dough should be shiny and tacky. If its too wet, simply add a Tbsp of flour at a time, not to exceed 3 Tbsps.
  • Work dough on medium high for 10 minutes and check using Windowpane Test (see above for tips).
  • Place dough in a lightly floured bowl and cover with plastic wrap.
  • Set dough in the fridge to ride for 4-6 hrs until doubled in size or leave overnight.

Apple Pie Filling

  • In a saucepan on medium heat, add apples, butter, spices, sugar and 3 Tbsp of water. Stir slowly until butter is melted, sugar dissolves, and apples begin to soften. (4-5 min)
  • Combine cornstarch and 2 Tbsp of water in a cup stirring until liquid.
  • Pour in cornstarch mixture.
  • Continue to stir until bubbly and thick.
  • Remove from heat and set aside to cool.
  • Place in fridge in an air tight container over night or while dough is proving.


  • Prepare two cookies sheets with lightly floured parchment paper.
  • Remove dough from fridge and set onto lightly floured surface.
  • Cut dough into 70 g pieces. (Use a kitchen scale to make each one even).
  • Fold edges of each piece inward upon itself to create a ball.
  • Roll ball on counter until smooth.
  • Place balls onto cookie sheets 2 inches apart.
  • Loosely cover cookie sheets with plastic bag.
  • Place in warm draft free location for up to 2 hrs until doubled in size.
  • Prepare your oil. Lay out a cooling rack covered in paper towels.
  • Fill a 2 inch deep iron skillet half way with vegetable oil.
  • Heat to 350 F (190 C), use a thermometer!
  • If your oil is too hot it will burn the outside of the doughnuts and leave the inside raw.
  • Gently remove doughnut balls from tray with a slotted spoon or spatula. Careful to prevent misshaping or deflating.
  • Cook 3-4 doughnuts at a time.
  • Place doughnut balls onto oil. They should float with half of each ball submerged.
  • Cook for 3 minutes and flip to cook the other side.
  • Doughnuts should be golden brown on each side with a light ring around the middle.
  • Place cooked doughnuts onto paper towels to absorb excess oil.
  • Let cool.
  • Roll or sprinkle doughnuts with a mixture of 1:1 granulated sugar and powdered sugar if desired.
  • Prepare your Buttercream!
  • Take a skewer and poke a hole in your doughnuts through to the center.
  • Insert tip of piping bag into hole and fill with buttercream.
  • Squeeze until pressure pushes tip out, leaving a little on the outside for decoration.

Apple Pie Cream

  • Blend ½ Cup Apple Pie Filling with ¼ Cup Milk in blender to create a puree.
  • In bowl of stand mixer with whisk attachment, whip on medium high softened butter until smooth and creamy.
  • Add Apple Pie Puree and continue on medium speed until incorporated.
  • Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
  • Scoop buttercream into piping bag with desired tip and pipe into doughnuts.
  • See above for tips!