Pumpkin Beignets

I love the fall and love to make recipes that remind me of this time of year.

Pumpkin Beignets sounded like the perfect fall dessert.

These were absolutely scrumptious!!!

Pumpkin Beignets recipe

3 cups flour
2 T. baking powder
1 t. salt
1/2 c. sugar
1/4 t. cinnamon
1/8 t. nutmeg
1/8 t. all spice
1/4 t. cardamom
1 c. milk
1 egg
1 c. pumpkin puree
1 t. vanilla extract
2 -1/2 quarts Vegetable Oil, for frying
1/3 c. powdered sugar
1/3 c. caramel sauce

Combine and sift together the flour, baking powder, salt, sugar, and spices in a large bowl.
Combine the milk, egg, pumpkin, and vanilla in a small bowl.
Add the wet ingredients to the dry ingredients and combine thoroughly.
Heat the vegetable oil in a large pot over medium high heat until approximately 325 degrees.
Use a thermometer to gauge the temperature, or if you don't have one sprinkle a tiny bit of flour into the oil. If it sizzles instantaneously you're pretty much ready.

You will need two teaspoons. One to lift a spoonful of batter, the other to push the batter into the hot oil. They don't have to be perfectly symmetrical.

Try not to fry more than 8 to 10 beignets at a time. Crowding them will lower the temperature of the oil and cause your beignets to be soggy. Make sure to adjust the heat of the oil to keep the temperature at 325 degrees, or at a constant slow rolling boil when you add in each batch.

Fry each batch until golden brown on both sides and cooked all the way through.
Pull the first couple of beignets apart to see if they are done in the center.
This will give you a better feel of the golden color that you are looking for and the amount of time you need to leave them in the oil. Drain on paper towels.

Serve them fresh, hot and liberally dusted with powdered sugar and/or drizzle with caramel.

Here is the link to the caramel recipe
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  1. Okay, and these look like the second best dessert! I am a sucker for anything pumpkin!

  2. They are seriously to DIE FOR!!!! I had to throw out the rest of the batter because I was eating too much.


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