Soft Pumpkin and Cinnamon Donuts: Soft Recipe Without Butter with the trick to keep them from becoming chewy
If you have ever had pumpkin donuts turn out too heavy, chewy, or not soft enough, I know exactly what you mean.
I’ve tried them all and there is a simple truth that I’ve discovered by trying and trying again: pumpkin puree, even cooked, holds a lot of water.
It’s that excess water that ruins the dough, preventing the donuts from cooking well and leaving them with that annoying “chewy” texture.
I’ve worked a lot on this weak point and finally found the solution that makes this recipe my favorite.
First, the pumpkin must be cooked and then evaporated in a pan to remove the unnecessary water. This is not a difficult step, but it is the small trick that makes the difference, ensuring that your dough is light and evenly cooked.
You won’t have that problem of the sweet feeling heavy anymore.
And there’s another secret: I chose rice oil (without butter) because I noticed it helps the dough retain internal moisture in a way butter does not.
As a result, your donuts remain incredibly soft and moist for several days.
I arrived at this final recipe after many attempts and, I admit, even some failed donuts. But with this method, I am satisfied.
I will guide you step by step, from preparing the pumpkin to the correct handling of the ingredients, for a cinnamon-scented sweet with a softness that will give you great satisfaction.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: about 20 donuts
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for about 20 donuts
- 2 1/2 cups all-purpose flour
- 1 1/4 cups pumpkin (Pumpkin Puree (already cooked and dry))
- 1 cup sugar
- 1/2 cup rice oil (or Sunflower)
- 3 eggs
- 1/2 packet baking powder
- 1 tsp cinnamon
- 1 1/4 cups powdered sugar
- 1 oz egg whites
- 4 drops lemon juice
Tools
- Kitchen scale
- Baking sheet
- Pan
- Electric whisk
- Sieve
- Donut pan
How to Make Pumpkin Donuts
Cook and Prepare: Cook the pumpkin in the oven or steam and mash it.
Evaporate: Put the puree in a non-stick pan over low heat for 2-3 minutes. Stir constantly to evaporate the residual water. This step is crucial for the softness.
Cool: Let the pumpkin puree cool completely.Work the Wet Ingredients: In a bowl, work the cold pumpkin puree, sugar, and oil using a whisk.
Eggs and Blend: Add the eggs one at a time, ensuring each one is perfectly blended with the mixture.
Add the Dry Ingredients: Sift the all-purpose flour, baking powder, and cinnamon. Add the dry ingredients directly.
Minimal Mixing: Mix with a spatula just enough to make the mixture homogeneous. Stop immediately when the flour disappears to prevent the donuts from becoming chewy.Bake: Pour the mixture into greased and floured molds, filling them two-thirds. Bake in a preheated static oven at 356°F for 18-20 minutes.
Frost (Optional): Prepare the royal icing by working the egg white with sifted powdered sugar and lemon. Decorate the warm donuts.
Notes on Ingredients and Substitutions
Pumpkin Puree: Use low-water varieties (Delica, Mantovana). Do not use sweetened pumpkin puree.
Rice Oil: Keeps the sweet moist for a long time. It can be replaced with equal dose of Sunflower Oil or with 100g of melted and warm butter (if you prefer a more traditional flavor).
Spices: If you love strong flavors, you can add a pinch of nutmeg to the cinnamon.
Storage
The donuts remain soft for 3-4 days in an airtight container at room temperature.
My advice: If you freeze them (unglazed), thaw them at room temperature and warm them for $5$ minutes in the oven to restore the aroma and softness.
Alternatives and Recipe Variations
Maple Syrup Glaze: Mix 100g of powdered sugar with 2-3 tablespoons of maple syrup and 1 tablespoon of milk for an autumn glaze.
Vegan Donuts: Replace the 3 eggs with 3 tablespoons of ground flaxseeds mixed with 9 tablespoons of water (let sit 5 minutes).
Recommended Use and Pairings
Ideal Moment: Perfect for breakfast or snack.
Pairing: They go perfectly with warm and aromatic drinks: Milk or a cinnamon-infused tea.
Origins and History of the Recipe
The donut shape is a classic of international pastry (donuts), but the combination with pumpkin and spices is a strong tradition of North America, linked to autumn harvests. This recipe is an adaptation that combines the softness of modern sweets with the simplicity of Italian seasonal ingredients.
Why Oil Helps Softness
In this recipe, oil (rice or sunflower) is essential for lasting softness. When butter cools, it tends to solidify, making the dough more compact the next day. Oil, on the other hand, remains liquid, and this helps the donuts retain internal moisture. The result is a donut that stays soft and moist for days, making it the best choice for breakfast sweets.
FAQ (Questions and Answers)
1. Why did my pumpkin donuts turn out chewy?
The cause is twofold: 1) Pumpkin Puree with Too Much Water (you didn’t do the pan step to evaporate it) or 2) Dough Worked Too Much. After adding flour and baking powder, mix as little as possible to not develop the gluten network that makes them chewy.
2. Can I use raw pumpkin or do I have to cook it?
You must use cooked and cold pumpkin. Raw pumpkin releases too much water in the oven, making the dough heavy and raw in the middle. Pre-cooking it is the secret to a good outcome.
3. Can I prepare the dough the night before and bake it in the morning?
It is not recommended. Baking powder starts to act immediately upon contact with moisture. Letting the dough sit for too long can cause it to lose its leavening power, resulting in lower and denser donuts. Prepare and bake immediately.
