Can You Make Fluffy, Spiced Butternut Squash Doughnuts in Just 35 Minutes (Plus Chilling)?
Craving a unique, fall-inspired treat that’s both indulgent and veggie-packed? What if you could fry up a batch of tender, spiced doughnuts infused with butternut squash in just 35 minutes of active time? Butternut Squash Doughnuts are your answer—a delightful recipe with 2 reviews, perfect for autumn breakfasts, dessert tables, or holiday gatherings. Ready to fill your kitchen with warm, nutmeg-laced aromas? Let’s get frying!
Overview: Why Butternut Squash Doughnuts Shine
What makes Butternut Squash Doughnuts so special? These doughnuts blend the natural sweetness of butternut squash with warm spices like nutmeg, cinnamon, and ginger, creating a soft, flavorful treat with a golden, crispy exterior. The squash adds moisture and a subtle earthy sweetness, making them stand out from classic doughnuts. Perfect for fall brunches, Halloween parties, or cozy snacks, they’re moderately easy to make, kid-friendly, and adaptable for dietary needs.
Time requirement: 35 minutes active (15 minutes prep, 20 minutes cooking), plus 2 hours chilling. The deep-frying method is quick once dough is prepped.
Difficulty level: Moderate. Mixing dough and frying require some attention, but the steps are manageable. A deep-fat fryer or electric skillet, doughnut cutter, and mixing bowl are the main tools, and kids can help dust sugar or cut doughnuts.
Health perks: Butternut squash provides fiber, vitamin A, and antioxidants for immunity and eye health. Moderate sugar and oil make it a balanced treat, and the recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 24 doughnuts. Each ingredient plays a key role, with swaps for flexibility.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Sugar (1-1/4 cups): Sweetens and balances squash’s earthiness. Sub: Coconut sugar or 1 cup sugar + 2 tablespoons maple syrup.
- Mashed butternut squash (1 cup, cooked): Adds moisture and subtle sweetness. Sub: Pumpkin puree or mashed sweet potato (drain well).
- Buttermilk (1/2 cup): Provides tang and tenderness. Sub: Plant-based milk + 1/2 teaspoon vinegar or lemon juice.
- Butter (2 tablespoons, softened): Adds richness. Sub: Vegan butter or coconut oil.
- Vanilla extract (2 teaspoons): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3-1/2 cups): Provides structure for soft dough. Sub: Gluten-free flour blend or 2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking soda (1-1/2 teaspoons): Works with buttermilk for lift. Sub: No substitute; critical for texture.
- Ground nutmeg (1-1/4 teaspoons): Adds warm, nutty flavor. Sub: Pumpkin pie spice or mace.
- Baking powder (1 teaspoon): Boosts rise. Sub: No substitute; critical for leavening.
- Cream of tartar (1 teaspoon): Stabilizes dough. Sub: 1/2 teaspoon lemon juice or omit (may affect texture).
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon.
- Ground cinnamon (1/4 teaspoon): Adds subtle warmth. Sub: Allspice or more nutmeg.
- Ground ginger (1/4 teaspoon): Provides gentle spice. Sub: Cardamom or omit.
- Oil for deep-fat frying: Ensures crispy exterior. Sub: Vegetable or canola oil.
- Optional topping: Confectioners’ sugar or granulated sugar for dusting. Sub: Cinnamon-sugar mix or glaze (1 cup confectioners’ sugar + 2 tablespoons milk).
These ingredients are seasonal and pantry-friendly, creating a wholesome, festive treat.
Step-by-Step Instructions: Let’s Fry These Doughnuts!
Ready to start? You’ll need a mixing bowl, a 2-1/2-inch doughnut cutter, and a deep-fat fryer or electric skillet. These steps are straightforward, with tips for success.
- Mix wet ingredients: In a large bowl, combine 2 eggs, 1-1/4 cups sugar, 1 cup mashed butternut squash, 1/2 cup buttermilk, 2 tablespoons softened butter, and 2 teaspoons vanilla. Beat with a whisk or mixer until smooth (about 2 minutes). Tip: Ensure eggs and butter are at room temperature for a smooth mixture.
- Combine dry ingredients: In a medium bowl, whisk 3-1/2 cups flour, 1-1/2 teaspoons baking soda, 1-1/4 teaspoons nutmeg, 1 teaspoon baking powder, 1 teaspoon cream of tartar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger. Tip: Sift if flour is clumpy for a lighter dough.
- Make dough: Add dry ingredients to wet mixture and stir until well combined (dough will be soft and sticky). Cover and refrigerate for 2 hours to firm up. Tip: Don’t skip chilling; it makes dough easier to handle.
- Prep for frying: Heat 1 inch of oil in a deep-fat fryer or electric skillet to 350°F (177°C). Line a baking sheet with paper towels for draining. Tip: Use a thermometer to maintain consistent oil temperature.
- Shape doughnuts: Turn dough onto a heavily floured surface and roll to 1/2-inch thickness. Cut with a 2-1/2-inch doughnut cutter, re-rolling scraps as needed. Tip: Flour the cutter and surface generously to prevent sticking.
- Fry: Fry doughnuts a few at a time, 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer to paper towels to drain. Tip: Don’t overcrowd the fryer to maintain oil temperature.
- Finish and serve: Dust warm doughnuts with confectioners’ sugar or granulated sugar if desired. Tip: Toss in cinnamon-sugar while hot for better adhesion; serve warm for best flavor.
Assembly: Plate It Like a Pro
These doughnuts are golden and fluffy, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Doughnuts: Place 1-2 doughnuts per plate, showcasing their golden color and sugary dusting. Tip: Stack or lean doughnuts for a fun, bakery-style look.
- Garnish: Dust with confectioners’ sugar or cinnamon-sugar; add a drizzle of maple glaze for extra flair. Tip: A sprinkle of crushed pecans or edible gold dust adds a festive touch.
- Serving suggestion: Pair with coffee, hot cider, or vanilla ice cream for a complete treat. Tip: Brew coffee during frying for efficiency.
- Presentation: For a fall vibe, use white or earthy plates to highlight the doughnuts’ golden hue. Serve on a tiered stand for gatherings. Tip: Add a small pumpkin or cinnamon stick for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your doughnuts tasting great.
- Storage: Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat in a 300°F oven for 5 minutes or microwave for 10 seconds to refresh. Tip: Store without sugar dusting to avoid sogginess; dust fresh before serving.
- Freezing: Freeze unfried dough (cut into shapes) on a tray, then transfer to an airtight container for up to 2 months. Thaw in the fridge, then fry fresh. Fried doughnuts don’t freeze well. Tip: Label container with date for tracking.
- Make-ahead: Prepare and mash squash up to 3 days ahead; store in fridge. Make dough and refrigerate up to 24 hours before rolling and frying. Tip: Fry fresh for best texture; don’t cut dough too early.
Health tip: Storing properly preserves the squash’s vitamin A and fiber, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use flax eggs, vegan butter, and plant-based buttermilk (milk + vinegar).
- Gluten-free option: Use gluten-free flour blend; check baking soda and powder.
- Lower sugar: Reduce sugar to 1 cup; add 2 tablespoons applesauce for sweetness.
- Spiced boost: Increase cinnamon or ginger to 1/2 teaspoon for bolder flavor.
- Add-ins: Fold in 1/2 cup mini chocolate chips or raisins to the dough.
- Glaze swap: Use a maple glaze (1 cup confectioners’ sugar + 2 tablespoons maple syrup) instead of sugar dusting.
Conclusion: Savor Your Spiced Butternut Doughnuts
You’re now ready to master Butternut Squash Doughnuts! These wholesome, fluffy treats bring earthy squash and warm spices together for a dessert that’s perfect for fall brunches, holiday parties, or cozy snacks. With just 35 minutes of active time (plus chilling) and a fryer, you can create a flavorful, nutrient-packed batch that’s as delicious as it is unique. Play with vegan or spiced twists to make it your own. Grab that doughnut cutter, heat some oil, and enjoy this festive delight. Share your results in the comments—I’d love to hear how it turned out!
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Butternut Squash Doughnuts
Description
Craving a unique, fall-inspired treat that’s both indulgent and veggie-packed? What if you could fry up a batch of tender, spiced doughnuts infused with butternut squash in just 35 minutes of active time? Butternut Squash Doughnuts are your answer—a delightful recipe with 2 reviews, perfect for autumn breakfasts, dessert tables, or holiday gatherings
Ingredients
Here’s the lineup for 24 doughnuts. Each ingredient plays a key role, with swaps for flexibility.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Sugar (1-1/4 cups): Sweetens and balances squash’s earthiness. Sub: Coconut sugar or 1 cup sugar + 2 tablespoons maple syrup.
- Mashed butternut squash (1 cup, cooked): Adds moisture and subtle sweetness. Sub: Pumpkin puree or mashed sweet potato (drain well).
- Buttermilk (1/2 cup): Provides tang and tenderness. Sub: Plant-based milk + 1/2 teaspoon vinegar or lemon juice.
- Butter (2 tablespoons, softened): Adds richness. Sub: Vegan butter or coconut oil.
- Vanilla extract (2 teaspoons): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3-1/2 cups): Provides structure for soft dough. Sub: Gluten-free flour blend or 2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking soda (1-1/2 teaspoons): Works with buttermilk for lift. Sub: No substitute; critical for texture.
- Ground nutmeg (1-1/4 teaspoons): Adds warm, nutty flavor. Sub: Pumpkin pie spice or mace.
- Baking powder (1 teaspoon): Boosts rise. Sub: No substitute; critical for leavening.
- Cream of tartar (1 teaspoon): Stabilizes dough. Sub: 1/2 teaspoon lemon juice or omit (may affect texture).
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon.
- Ground cinnamon (1/4 teaspoon): Adds subtle warmth. Sub: Allspice or more nutmeg.
- Ground ginger (1/4 teaspoon): Provides gentle spice. Sub: Cardamom or omit.
- Oil for deep-fat frying: Ensures crispy exterior. Sub: Vegetable or canola oil.
- Optional topping: Confectioners’ sugar or granulated sugar for dusting. Sub: Cinnamon-sugar mix or glaze (1 cup confectioners’ sugar + 2 tablespoons milk).
These ingredients are seasonal and pantry-friendly, creating a wholesome, festive treat.
Instructions
Ready to start? You’ll need a mixing bowl, a 2-1/2-inch doughnut cutter, and a deep-fat fryer or electric skillet. These steps are straightforward, with tips for success.
- Mix wet ingredients: In a large bowl, combine 2 eggs, 1-1/4 cups sugar, 1 cup mashed butternut squash, 1/2 cup buttermilk, 2 tablespoons softened butter, and 2 teaspoons vanilla. Beat with a whisk or mixer until smooth (about 2 minutes). Tip: Ensure eggs and butter are at room temperature for a smooth mixture.
- Combine dry ingredients: In a medium bowl, whisk 3-1/2 cups flour, 1-1/2 teaspoons baking soda, 1-1/4 teaspoons nutmeg, 1 teaspoon baking powder, 1 teaspoon cream of tartar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger. Tip: Sift if flour is clumpy for a lighter dough.
- Make dough: Add dry ingredients to wet mixture and stir until well combined (dough will be soft and sticky). Cover and refrigerate for 2 hours to firm up. Tip: Don’t skip chilling; it makes dough easier to handle.
- Prep for frying: Heat 1 inch of oil in a deep-fat fryer or electric skillet to 350°F (177°C). Line a baking sheet with paper towels for draining. Tip: Use a thermometer to maintain consistent oil temperature.
- Shape doughnuts: Turn dough onto a heavily floured surface and roll to 1/2-inch thickness. Cut with a 2-1/2-inch doughnut cutter, re-rolling scraps as needed. Tip: Flour the cutter and surface generously to prevent sticking.
- Fry: Fry doughnuts a few at a time, 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer to paper towels to drain. Tip: Don’t overcrowd the fryer to maintain oil temperature.
- Finish and serve: Dust warm doughnuts with confectioners’ sugar or granulated sugar if desired. Tip: Toss in cinnamon-sugar while hot for better adhesion; serve warm for best flavor.
FAQs: Your Questions Answered
Can I use canned squash? Yes! Use 1 cup drained canned butternut squash or pumpkin; pat dry to avoid excess moisture.
What are the health benefits? Squash provides vitamin A and fiber; moderate oil and sugar keep it balanced.
How do I know the doughnuts are done? They’re golden brown on both sides after 1-2 minutes per side.
Can I prep for a party? Yes! Make dough and squash up to 24 hours ahead; fry fresh.
Kid-friendly? Totally! Sweet squash appeals to kids; reduce nutmeg for milder flavor.
Why is my dough sticky? Insufficient chilling or flouring. Chill 2 hours and use ample flour when rolling.
Gluten-free? Use gluten-free flour; check baking soda and powder.
How to store leftovers? Room temp for 1 day, fridge for 3 days; reheat gently. Freeze unfried dough for 2 months; thaw before frying.