Pumpkin Beignets
Pumpkin Beignets
Pumpkin Beignets
Pumpkin Beignets

Pumpkin Beignets

David Venable

Pumpkin isn’t just delicious in pie. The fruit adds terrific fall flavor to these crisp, delicious beignets. Careful—they’re addictive!

Ingredients

  • 2-3/4 cups all-purpose flour
  • 2 Tbsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1 egg
  • 1 cup milk
  • 1-1/8 cup pumpkin purée
  • 1-1/2 tsp vanilla
  • Oil (for frying)
  • Confectioners' sugar (optional garnish)

Directions

Preheat a deep fryer (or a large stockpot filled with oil) to 365°F.
Whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, allspice, and ginger in a medium-size bowl. Set aside.
Whisk together the egg, milk, pumpkin purée, and vanilla in a medium-size bowl until well-mixed. Pour the wet mixture into the bowl with the dry and stir until the ingredients are fully combined and a thick batter forms.
Use a Tbsp to drop several dots of batter into the hot oil. Fry the beignets, turning 2 or 3 times, until golden brown and puffy, about 5-7 minutes. Move the beignets to a paper towel-lined plate.
Dust with confectioners' sugar, if desired, and serve hot.

Cook's Notes

For a little extra flavor, drizzle some honey or maple syrup on top of the beignets before serving.

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