Spicy Pumpkin Beignets { And Feeling Thankful}

This week-end is our Canada Thanksgiving.  It’s an extra long week-end at home with family and friends to enjoy each other’s company and be thankful for all of our blessings.


It’s also when we full on break out all of our best pumpkin recipes.

The combination of pumpkin and spices has to be my all time favourite.  It’s too bad that we only seem to enjoy them during the fall and winter season.


This morning we had a lazy morning at the house.  Good coffee, lots of sunshine.

And Spicy Pumpkin Beignets.

Pumpkin, fall spices and warm freshly fried beignets?

We are thankful for that in this house.


I’m even more grateful that I was able to make the dough the night before and refrigerate it until breakfast.  It’s a recipe that’s quickly thrown together and fairly quick in the morning.  I also like to include a super fast bowl of spicy glaze for dipping.

It leaves me more time to sit and enjoy the people I’m most thankful for.


We are a fortunate family.

We have a beautiful home, amazing families and the most awesome group of friends that support us.

Happy Thanksgiving everyone!

Spicy Pumpkin Beignets

*adapted from the famous Café Du Monde recipe


  • 1 1/2 cups of warm water (100°-110°)
  • 2 1/4 tsp active dry yeast
  • 1/2 cup sugar
  • 1 1/2 teaspoon of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup heavy cream
  • 1/2 cup pumpkin puree
  • 7 cups of all purpose flour
  • 1/4 cups shortening, cut into chunks
  • canola oil
  • powdered sugar for dusting


1.  Sprinkle the yeast over the warm water in the mixing bowl of a stand mixer.  Let bloom for 5 minutes.  Add the salt, spices, sugar, eggs, cream, and pumpkin. Blend them with the whisk attachment until well combined.

2.  Switch to the dough hook and add 4 cups of flour.  Add the shortening.  Add the next 3 cups of flour and mix until blended.  Cover with plastic wrap and refrigerate overnight.

3.    Heat oil in a large pot or fryer until 350.°  Drop small balls of dough into the hot oil and fry for 4-6 minutes.  Beignets should be a nice golden brown colour.

4.  Dust with powdered sugar and enjoy every last warm delicious bite!

Spicy Glaze

  • 2 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2-3 tbsp. cream

Combine all ingredients and stir until smooth and glaze consistency (add cream as needed).

Free Printable- Thanksgiving Gift Tags at Amanda’s Parties To Go!


Filed under Breakfast, Scones and Breads

24 responses to “Spicy Pumpkin Beignets { And Feeling Thankful}

  1. Daniela

    As a fan of the humble doughnut and all things pumpkin-spicy, I can’t wait to try this. Thank you!

    • Made the dough last night and cooked them up for breakfast this morning…everybody in this house loves them (my hubby says he likes them better than my mom’s doughnuts). Need to invest in a thermometer for the oil though…first batch was just right, next one cooked too quickly and the beignets were still doughy inside. It was back and forth like that as I turned the temp up and down. Thankfully, the recipe makes several dozen, so a few discarded ones wasn’t bad.

  2. Oh sweet lord those look to die for!
    Happy Thanksgiving!

  3. Mac

    Great recipe – apart from the pumpkin. (I just can’t get along with it). Have put in my experiments folder for a gluten free version

  4. jenni farnes

    omigosh! i am SO thankful for this recipe. i went to cafe du monde soooo many years ago and my mouth remembers their beignets, and i even bought their mix (which was sadly disappointing). and adding pumpkin to an already heavenly thing? sheer perfection. you mentioned using shortening…..i’m kind of off that due to the bad fats…..can i just use canola or another oil instead and still get the same results? thank you again for this. my hips may not thank you, but my mouth and my memories will. two to one in favor of the beignets.

  5. really nice photos, and the food

  6. Holly B.

    Looks delicious, I think I’ll try them this weekend. Do you think I can use regular butter instead of shortening?

    • Holly- I pretty much always use shortening when making yeast recipes. You could certainly try butter, maybe cut the recipe in half and try with the butter and see how it goes! Please let me know!


  7. rachelvv7

    Absolutely love the blog!
    And those look so incredibly amazing – can’t wait to try them out!

  8. Stella

    Wow, that looks yummy! I love pumpkin recipies! I will try to make them for sure! I really like your blog, so I nominated you for the “Illuminating Blog Award”. If you like to receive it, please follow this link: http://foodstoriesblog.com/illuminating-blogger-award/ . Regards, Stella

  9. I have nominated you for The Versatile Blogger Award because I enjoy reading your blog. http:/realitysfineline.wordpress.com/ (Realitys Fine Line), to find out more and accept the award 🙂

  10. Yum – I can almost smell the spices. I hope to try them soon 🙂

  11. Lovely food you have there. Will try these out surely!

  12. ssbogan

    Wish I had your food photography skills! Food seems so much harder to photograph than landscape and people.

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