Pumpkin Spice Beignets

This recipe is sponsored by Bob’s Red Mill. 

These pumpkin spice beignets are full of fall flavor. They’re crispy on the outside and airy on the inside all topped with a pile of powdered sugar. Come fall, I love the warming combination of cinnamon, ginger, cloves, allspice and nutmeg. This spice combination, also known as pumpkin pie spice, doesn’t actually contain pumpkin puree but is named as such since they are all the spices that typically go into pumpkin pie.

Pumpkin Spice Beignets

Key Ingredients in This Recipe

• Pumpkin pie seasoning – I like to make my own pumpkin pie seasoning or pumpkin spice mixture since the proportions can vary among different brands. If you don’t have all these spices on hand you can substitute with 1¾ pumpkin pie spice.
• Confectioners sugar – Confectioners sugar is also known as powdered sugar or confectionary sugar. It’s traditionally used for generously coating fresh beignets.

About Bob’s Red Mill

The holidays are when I really get into baking but I try to make sure I pick the best ingredients for the job. Bob’s Red Mill is my favorite brand for grains and flours; they offer a wide variety of products so I can always find exactly what I need.

The brand is non-GMO verified, and has been around since 1978, and since 2010, is 100% employee owned. I trust that their products are of the highest quality – I always choose Bob’s Red Mill Unbleached White All-Purpose Flour For all my holiday baking, from beignets to cakes and cookies.

How to Make Beignets

1. Make the beignet dough. Add the milk to a small saucepan and warm over medium heat until the milk has small bubbles and the temperature reaches 110ºF. Remove from heat and add to the bowl of a stand mixer fitted with a dough hook. Add the buttermilk, yeast, sugar and vegetable shortening and stir to dissolve the sugar. Let stand for 10 minutes. The yeast should begin to foam.
2. Add dry ingredients. Add the egg and stir to combine. In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg and salt. Slowly add the dry ingredients to the stand mixer and mix on low speed until a shaggy dough forms.
3. Knead the dough and let rise. Turn the dough out onto a clean lightly floured surface and knead until the dough becomes smooth. Add to a lightly greased bowl and cover with plastic wrap. Let stand in a warm place for 2 hours, until the dough rises.
4. Roll out the dough. Lightly flour a work surface and turn the dough out. Use a rolling pin to roll the dough out into a ½-inch thick rectangle. Use a sharp knife or pizza cutter to cut into 2-inch squares.
5. Heat oil and fry. Add enough oil to a large cast iron pan or heavy bottomed pot to reach 2-inches up the side of the pan. Heat the oil to 375ºF. Working several pieces of dough at a time, add to the hot oil and fry the beignets until golden brown, about 2 minutes.
6. Flip and remove. Use tongs or a slotted spoon to flip the beignets and continue to fry, about an additional 2 minutes. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
7. Serve the pumpkin beignets. To serve, add the beignets to a large plate or serving bowl and generously dust with the powdered sugar. Serve warm. They’re best enjoyed within 30 minutes of frying!

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Classic Jelly Doughnuts
• Apple Cinnamon Rolls
• New Orleans

Pumpkin Spice Beignets

Print Pin

Prep Time 2 hours hrs 30 minutes mins

Cook Time 10 minutes mins

Serves 6

US Customary – Metric

Ingredients:

• ¾ cup whole milk
• ¾ cup low-fat buttermilk
• 1 ¼-ounce packet active dry yeast (2¼ teaspoons)
• ½ cup granulated sugar
• 2 tablespoons vegetable shortening melted
• 1 large egg beaten
• 3½ cups Bob’s Red Mill White Unbleached White All-Purpose Flour
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• Vegetable oil, as needed, for frying
• ½ cup confectioner’s sugar, for dusting

Instructions:

• Add the milk to a small saucepan and warm over medium heat until the milk has small bubbles and the temperature reaches 110ºF. Remove from heat and add to the bowl of a stand mixer fitted with a dough hook. Stir in the buttermilk, yeast, sugar and vegetable shortening and let stand for 10 minutes. The yeast should begin to foam.
• Add the egg and stir to combine. In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg and salt. Slowly add the dry ingredients to the stand mixer and mix on low speed until a shaggy dough forms.
• Turn the dough out onto a clean lightly floured work surface and knead until the dough becomes smooth. Add to a lightly greased bowl and cover with plastic wrap. Let stand in a warm place for 2 hours, until the dough rises.
• Lightly flour a work surface and turn the dough out. Use a rolling pin to roll the dough out into a ½” thick rectangle. Use a sharp knife or pizza cutter to cut the dough into 2” squares.
• Add enough oil to a large cast iron pan or heavy bottomed pot to reach 2” up the side of the pan. Heat the oil to 375ºF. Working several pieces of dough at a time, add to the hot oil and fry until golden brown, about 2 minutes.
• Use tongs to flip the beignets and continue to fry, about an additional 2 minutes. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
• To serve, add the beignets to a large plate or serving bowl and generously dust with the powdered sugar. Serve warm.

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