Easy Pumpkin Creme Donuts
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 12 donuts
  • 12 Rhodes Yeast Rolls, thawed, but still cold
  • vegetable oil, for frying
Cinnamon-Sugar Coating
  • ¼ cup sugar
  • 1 teaspoon cinnamon
Pumpkin Filling
  • 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
  1. Begin by placing your balls of dough out on a greased surface to thaw.
  2. Let your dough rise until it has doubled in size, about 5 hours. Be sure to space your dough out far enough that when they rise, they don't touch.
  3. Heat your fry oil over medium heat until shimmering. You want the oil to be about 350ºF. Fry your donuts for about 30 seconds to a minute on each side until golden brown. Adjust your heat as necessary between batches.
  4. Place your donuts on a paper towel to drain and cool.
  5. In a bowl, combine the cinnamon and sugar. Coat each donut with cinnamon and sugar once cooled.
  6. Place the milk, sugar, and cornstarch in a saucepan. Stir over medium heat and bring to a simmer. Once the 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 the mixture is thick enough to coat the back of a spoon. Remove the mixture from the heat and stir in the remaining ingredients.
  7. Place mixture over an ice bath and allow filling to cool completely about 1 hour. Refrigerate until ready to use.
  8. When you're ready to fill your donuts, carefully use a paring knife to make a small slit in the donut. Scoop the filling into a piping bag fitting with a small piping tip. Insert the piping tip into the slit and fill with about 1 tablespoon of filling. Repeat until all doughnuts have been filled.
  9. Serve immediately.
Recipe by at https://www.mymoderncookery.com/easy-pumpkin-creme-donuts/