If you are searching for a delightful treat that brings the warmth of fall into every bite, this Nutella Stuffed Pumpkin Beignets Recipe is exactly what you need. These fluffy, golden beignets are perfectly pillowy on the inside, infused with the cozy flavors of pumpkin and cinnamon, and hold a molten center of rich Nutella that makes every mouthful an irresistible indulgence. Whether served at a brunch gathering or as an after-dinner delight, this recipe blends familiar comfort with an exciting surprise, making it a guaranteed crowd-pleaser.

Ingredients You’ll Need

Two square pieces of light yellow dough with a dusting of white flour rest on a dark surface with scattered flour. The dough has a soft, slightly wrinkled texture. One dough square is topped with a swirl of thick, smooth, and shiny dark brown chocolate spread. The other dough square is plain, folded, and dusted lightly with flour. The scene is simple with a focus on the dough and chocolate with a white marbled texture as the background. photo taken with an iphone --ar 4:5 --v 7

The magic behind these beignets starts with a handful of simple yet essential ingredients. Each one shines through, from the tang of buttermilk that tenderizes the dough to the sweetness of brown sugar and the fragrant warmth that cinnamon and pumpkin puree provide.

1 1/4 teaspoons active dry yeast: This little powerhouse is what helps your beignets rise into fluffy clouds of goodness.
1/4 cup brown sugar: Adds a subtle caramel note, deepening the flavor in every bite.
3/4 cups warm apple cider: A cozy liquid base that complements the pumpkin perfectly while activating the yeast.
1 egg: Gives structure and richness to the dough, ensuring a soft yet sturdy beignet.
1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
1/2 cup buttermilk: Imparts a tender crumb along with a slight tang for complexity.
2 tablespoons unsalted butter, melted: Brings moistness and a buttery depth to the dough.
1/2 cup pumpkin puree: The star of the show, infusing seasonal flavor and moisture.
1 teaspoon vanilla extract: Rounds out the flavor profile with warm, sweet notes.
3 1/2-4 cups all-purpose flour: Provides the structure; add gradually for the perfect dough consistency.
1 tablespoon + 1 1/2 teaspoons cinnamon: Adds a wonderful spiced aroma and taste that pairs beautifully with pumpkin.
1 1/2 cups Nutella (24 tablespoons): The rich, creamy hazelnut filling that makes these beignets unforgettable.
Canola oil for deep-frying: Ideal for frying due to its high smoke point and neutral taste.
1/2 cup powdered sugar: For dusting the finished beignets, adding a lovely sweet finish and a delicate touch.

How to Make Nutella Stuffed Pumpkin Beignets Recipe

Step 1: Activate the Yeast and Mix Wet Ingredients

Start by dissolving the active dry yeast and brown sugar in the warm apple cider. Let it sit for about 5 minutes until bubbly and frothy. This indicates that your yeast is alive and ready to work its leavening magic. Then, whisk together the egg, salt, buttermilk, melted butter, pumpkin puree, and vanilla extract in a large bowl. Pour in the yeast mixture and stir well to combine all the wet ingredients smoothly.

Step 2: Combine Dry Ingredients and Form the Dough

In a separate bowl, mix the all-purpose flour with cinnamon. Gradually add this dry mixture to the wet ingredients, folding it in until a soft, slightly sticky dough forms. You may need between 3 1/2 to 4 cups of flour to achieve the right texture—soft enough to be pliable but not too wet to handle. Knead the dough gently on a floured surface for about 5 minutes until smooth.

Step 3: Let the Dough Rise

Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel. Place it in a warm spot for 1 to 1 1/2 hours until it doubles in size. This resting period is crucial for that light texture and classic beignet fluffiness you want.

Step 4: Shape and Fill the Beignets

Once risen, roll the dough out onto a floured surface to about 1/4-inch thickness. Cut into squares or rectangles roughly 3 by 3 inches. Spoon about a tablespoon of Nutella onto half the dough pieces, then top with the remaining pieces. Seal the edges by pinching firmly to prevent the filling from leaking out during frying.

Step 5: Fry to Golden Perfection

Heat canola oil in a deep skillet or pot to 350°F (175°C). Gently lower the filled beignets into the hot oil in small batches, frying them until golden brown on both sides, about 2-3 minutes each side. Use a slotted spoon to transfer them onto a paper-towel-lined rack to drain excess oil.

Step 6: Dust with Powdered Sugar and Serve

While still warm, dust the beignets generously with powdered sugar. Serve immediately to enjoy the luscious Nutella flowing inside with every bite!

How to Serve Nutella Stuffed Pumpkin Beignets Recipe

Two woman's hands are holding a large round ball of dough covered lightly with flour. The dough is pale beige with a smooth texture and some small air bubbles. The dough sits on a dark surface dusted with white flour, showing a slightly rough and powdery texture scattered around the dough. The scene has a close-up view focused on the dough and hands. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a spectacular presentation, sprinkle a little extra cinnamon or cinnamon sugar along with the powdered sugar. You can also drizzle some melted white chocolate or caramel sauce on top for added flair and sweetness. Fresh berries or a few edible flowers make a stunning garnish that adds color and a hint of tartness.

Side Dishes

Nutella stuffed pumpkin beignets go beautifully with a warm cup of spiced chai tea or freshly brewed coffee. For a brunch table, pair them with creamy mascarpone or whipped cream and slices of seasonal fruit like pears or apples. A small scoop of vanilla or cinnamon ice cream is a decadent choice for dessert.

Creative Ways to Present

Serve your beignets in a festive basket lined with a colorful cloth napkin to enhance their rustic charm. You might also stack them on a tiered serving stand for a party presentation. For a fun twist, offer a variety of dipping sauces alongside—think raspberry jam, maple syrup, or even a salted caramel dip.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Nutella stuffed pumpkin beignets, store them in an airtight container at room temperature for up to 2 days. Keep them away from moisture to preserve their crisp edges while maintaining that soft inside.

Freezing

To freeze, place unfried, filled beignets on a baking sheet lined with parchment paper, ensuring they don’t touch, and flash freeze for 1-2 hours. Then transfer to a freezer-safe bag or container. They can be stored frozen for up to 1 month and fried straight from frozen, adjusting frying time as needed.

Reheating

Reheat leftover fried beignets in a preheated oven at 350°F for 5-7 minutes to revive their crispy exterior and warm the Nutella center without making them soggy. Avoid microwaving if possible, as it can make the dough rubbery.

FAQs

Can I substitute canned pumpkin puree with fresh pumpkin?

Absolutely! If you have fresh pumpkin, roast it until soft, then puree it to replace canned pumpkin. Just make sure it’s smooth and drained of excess water for the best dough consistency.

Is there a way to make these beignets gluten-free?

Yes, you can experiment with a gluten-free all-purpose flour blend designed for baking. Keep in mind the texture might differ slightly, so adding a binding agent like xanthan gum can help maintain structure.

Can I use another filling instead of Nutella?

Definitely. Cream cheese with a touch of cinnamon sugar, fruit preserves, or even a chocolate ganache can be excellent alternatives that still keep the surprise filling element.

How do I know when the oil is at the correct temperature for frying?

Use a kitchen thermometer to check for 350°F. If you don’t have one, drop a small piece of dough in the oil—it should sizzle and rise quickly but not burn immediately. Too hot, and the beignets will brown outside and stay raw inside.

Can I make the dough in advance?

Yes! You can prepare the dough up to the point of the first rise, cover it tightly, and refrigerate overnight. Let it come to room temperature and rise fully before shaping and frying the next day.

Final Thoughts

Making this Nutella Stuffed Pumpkin Beignets Recipe is like inviting warmth, coziness, and a bit of indulgence into your kitchen and your heart. It’s a sweet, soulful treat that brings pumpkin spice to an exciting new level with its molten Nutella core. I hope you dive in and enjoy the process as much as the delightful results. Trust me, these beignets will have everyone asking for seconds!