Pumpkin Spice Beignets

The perfect combination of fluffy & creamy, you'll wish pumpkin was a year-round flavor.


  • For the beignets:
  • ¾ cup whole milk, warmed
  • 1 ½ cups buttermilk, warmed
  • 3 teaspoons rapid rise yeast
  • ¼ cup granulated sugar
  • 4 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼  teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • ½  teaspoon ground allspice
  • ½  teaspoon ground cloves
  • Canola oil, for frying
  • Powdered sugar, for dusting
  • For the pumpkin pastry cream:
  • 1 ½ cups whole milk
  • ½ cup sugar
  • ¼ cup flour
  • ¼ teaspoon salt
  • 4 large egg yolks
½ cup pumpkin purée
1/2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract


  1. In the bowl of a stand mixer fitted with a dough hook, add the warmed whole milk and buttermilk.  Stir in yeast and sugar. Let rest 5 minutes until the yeast becomes bubbly.
  2. In the same mixing bowl, add in the flour, baking soda, salt, and spices. Mix on low until the dough fully comes together, about 3 to 4 minutes. Cover and let rise for an hour.  Allow the dough to proof.
  3. Make your pastry cream. In the saucepan, warm the milk until steaming.
  4. In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk until it becomes a thick paste. Pour a little of the hot milk into the eggs, and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan.
  5. Turn the pan to medium heat, and whisk constantly until it has thickened to a pudding-like consistency. Stir the vanilla into the pastry cream, and pour the cream into the mesh strainer set over the bowl. Stir to help push your pastry cream through the strainer. Once cooled, combine the remaining ingredients and whisk to combine. Pour into a piping bag fitted with a tip, and set aside. In a dutch oven, heat canola oil to 375 degrees.
  6. On a floured surface, turn out the dough and roll out to about a half inch thick, and then cut into 2-inch squares. Working in batches, fry the beignets until golden brown, about 2 to 3 minutes. With a slotted spoon, remove and transfer to a paper towel-lined sheet tray. Fill each beignet with the brown butter cream, dust with powdered sugar, and enjoy!