1/2 teaspoon dry yeast
1/4 cup warm water (105º)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar
For pumpkin beignets:
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine flour, pumpkin puree, sugar, heavy cream, hot
water, egg, shortening, and salt in a large bowl; stir in yeast
mixture. Mix dough just until combined and smooth. Let
dough rest in bowl, covered with a clean kitchen towel, 30
Transfer dough to a well-floured surface. Pat to about 1/4-
inch thickness and cut into 2-inch squares. Cover with a
clean kitchen towel and let dough rise in a warm, draft-free
area, about 1 to 1 1/2 hours.
Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot
over medium-high heat. Fry beignets until golden brown,
about 2 to 3 minutes, turning as soon as they brown on one
Remove with tongs or a slotted spoon and place on paper
towels to drain.
For maple glaze:
Combine butter and maple syrup in a medium microwave-
safe bowl. Microwave until butter melts. Whisk in powdered
sugar until smooth.
Drizzle warm beignets with maple glaze and serve
* Thanks to Coasterbelly for the recipe!