Soft, fluffy, and filled with creamy Nutella, these pumpkin-shaped donuts are the perfect fall treat. The yeast dough is shaped into little pumpkins, fried until golden, rolled in cinnamon sugar, and finished with a pretzel stick as the stem. They are a fun and delicious highlight for Halloween, autumn baking, or any cozy weekend.
What Makes These Donuts Special?
These are not just ordinary fried yeast donuts. The pumpkin shape, cinnamon sugar coating, and Nutella filling turn them into a true fall recipe that feels festive, cozy, and extra special. The dough is made with milk, egg, butter, and vanilla, then enriched with yeast for a soft and pillowy texture.
The best part is that you do not need a special donut pan or donut maker. A simple piece of kitchen twine is enough to turn each ball of dough into a little pumpkin. The donuts are rolled in cinnamon sugar right after frying, so the sugar sticks perfectly and gives every bite a lightly caramelized sweetness.
Important Note
Pay close attention to the oil temperature when frying. If the oil is too hot, the donuts will brown too quickly on the outside while the inside stays raw. If the oil is too cold, they will absorb too much fat and become heavy and greasy. For yeast donuts, a temperature of around 175 to 180 degrees Celsius works best; at this temperature, they cook evenly, turn golden brown, and stay fluffy inside.
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Hi, I’m Dia, the cook behind DelicateKitchen. I’m passionate about bringing bold, authentic flavors from the whole world into your home kitchen, with recipes that are as approachable as they are delicious. Whether you’re a seasoned cook or just getting started, you’ll always find something worth making here.
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Why You’ll Love This Recipe
• Perfect for Fall and Halloween – The little pumpkin shape makes these donuts a real highlight for Halloween parties, autumn breakfasts, or cozy afternoons.
• Fluffy Yeast Dough – Milk, egg, butter, and yeast create an especially soft crumb that stays light and airy after frying.
• Nutella Center – Every donut is filled with creamy Nutella, so each bite reveals a rich chocolate center.
• Cinnamon Sugar Coating – Warm cinnamon sugar matches the pumpkin look perfectly and gives the donuts a lightly caramelized sweetness.
• Simple Technique – No special mold needed: kitchen twine is all it takes to create the pumpkin ridges at home.
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Serving Suggestion
Serve the pumpkin donuts best while they are still slightly warm, right after they have been rolled in cinnamon sugar. Arrange them on a large platter, add a few extra pretzel sticks or cinnamon sticks for decoration, and serve them with hot coffee, hot chocolate, or chai latte. For a party, place them on a wooden board decorated with small pumpkins and autumn leaves. They look incredibly festive and taste best on the day they are fried.
Pro Tips for the Perfect Pumpkin Donuts
• Activate the yeast – Dissolve the yeast in lukewarm milk with one tablespoon of sugar. If it becomes foamy after five to ten minutes, the yeast is active and the dough will rise properly.
• Do not over-knead the dough – Knead only until the dough is smooth and elastic. Over-kneading can make the donuts tougher.
• Tie the twine loosely – Tie the string loosely around the dough balls. The dough continues to rise during the second rest, and a string that is too tight can cut into the dough.
• Fry in small batches – Fry only two or three donuts at a time. Too many donuts in the pot will quickly lower the oil temperature.
• Remove the twine right after frying – Cut the string off soon after removing the donuts from the oil, before it sets into the dough.
• Coat in cinnamon sugar immediately – Roll the donuts in cinnamon sugar while they are still warm. This helps the sugar stick best.
Ingredient Notes
• Flour – Use regular all-purpose flour. It creates a soft, tender yeast dough that works perfectly for these donuts.
• Milk – Lukewarm milk helps activate the yeast. It should be warm to the touch but not hot, otherwise the yeast can lose its effectiveness.
• Butter – Soft butter is easier to incorporate and gives the dough a tender, rich texture.
• Sugar – Sugar sweetens the dough and also helps feed the yeast during rising.
• Food coloring – Red and yellow food coloring combine to create a beautiful orange shade. Add it gradually until you reach the color you like.
• Kitchen twine – Use untreated, food-safe kitchen twine. Do not use waxed or paraffin-coated string.
• Cinnamon – Ground cinnamon mixed into the sugar enhances the fall flavor and pairs perfectly with the pumpkin shape.
• Nutella – Nutella should not be too cold, otherwise it is difficult to pipe into the donuts. Room temperature works best.
Ingredients
For the dough
• 460–470 g all-purpose flour
• 240 ml lukewarm milk
• 25 g water
• 1 medium egg
• 1 tsp vanilla extract
• 55 g soft butter
• 80 g sugar
• 6.5 g instant dry yeast
• Red and yellow food coloring, optional
For frying and finishing
• Neutral oil, for frying
• 100 g sugar
• 1–2 tsp ground cinnamon
• Nutella, as needed
• Pretzel sticks, for the pumpkin stems
Instructions
Step 1: Activate the yeast
Pour the lukewarm milk into a large mixing bowl. Add the dry yeast and 1 tablespoon of sugar taken from the 80 g total. Stir until dissolved. If you want to check that the yeast is active, let the mixture sit for 5 to 10 minutes until it becomes slightly foamy.
Step 2: Mix the dough
Add the water, egg, vanilla extract, and remaining dough sugar to the yeast mixture. Stir to combine, then add the flour. If using food coloring, add red and yellow gradually until you reach your desired shade of orange. Mix by hand or with the dough hook of a stand mixer until a rough dough forms.
Step 3: Knead in the butter
Add the softened butter and continue kneading until fully incorporated. Keep kneading until the dough becomes smooth, soft, and elastic.
Step 4: Let the dough rise
Transfer the dough to a clean, lightly oiled bowl and cover. Leave it in a warm place for about 1 hour, or until doubled in size.
Step 5: Divide and shape
Turn the risen dough out onto your work surface and divide it into 14 equal pieces. Shape each piece into a smooth, round ball.
Step 8: Season the chicken
While the mac and cheese bakes, slice the chicken breasts into even tenders. Add the chicken to a bowl with salt, paprika, smoked paprika, garlic powder, black pepper, MSG if using, and flour. Toss until evenly coated.
Step 9: Prepare the breading stations
In one shallow bowl, add the ½ cup flour. In a second bowl, whisk the eggs, a splash of milk, and 2 tablespoons flour until the mixture is smooth and slightly thick. Add the crushed cornflakes to a third bowl.
Step 10: Bread the chicken tenders
Coat each chicken tender in flour, shaking off the excess. Dip it into the thick egg mixture, then press it into the crushed cornflakes until it is completely coated. Place the breaded tenders on a wire rack while you prepare the oil.
Step 11: Fry the chicken
Heat neutral oil in a deep pan over medium-high heat. Fry the chicken tenders in batches until crisp, deeply golden, and cooked through. Transfer the fried tenders directly onto a wire rack. Do not place them on paper towels.
Step 12: Make the hot honey glaze
While the chicken fries, melt the butter in a small saucepan over low heat. Stir in the honey, hot sauce, salt, black pepper, smoked paprika, garlic powder, and paprika. Warm until smooth and glossy, then keep warm.
Step 13: Glaze the tenders
Once the chicken tenders have rested briefly on the wire rack, toss or brush them with the warm hot honey glaze. Coat them generously, but glaze them just before serving so the cornflake crust stays crisp.
Step 14: Assemble and serve
Spoon the baked mac and cheese onto plates or serve it directly from the baking dish. Top with hot honey chicken tenders, drizzle with any remaining glaze, and serve immediately.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Yes. Place the breaded chicken tenders on a wire rack and spray them generously with oil on all sides. Bake at 200 °C until crisp and cooked through, turning once halfway through, or air-fry at 190 °C in a single layer. The coating will be slightly less rich than fried chicken but will still be crispy.
Yes. Assemble the mac and cheese in the baking dish, cover it tightly, and keep it in the fridge for up to one day before baking. Let it sit at room temperature for around 20 minutes before it goes into the oven, then bake as directed.
