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.

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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.