Nutella stuffed pumpkin donuts are a delicious homemade treat that combines soft, fluffy pumpkin dough with a rich, creamy chocolate hazelnut filling. Each donut has a tender texture, warm pumpkin spice flavor, and a sweet Nutella center that makes every bite extra special. Finished with a light coating of cinnamon sugar, these donuts are perfect for cozy mornings, weekend baking, or an indulgent afternoon snack.
Pumpkin puree adds moisture and a gentle sweetness to the dough, while cinnamon, nutmeg, and ginger create a comforting seasonal flavor. Once the donuts are fried until golden brown, they are filled with smooth Nutella for a bakery-style finish. The combination of pumpkin and chocolate hazelnut spread creates a dessert that feels both familiar and exciting.
This recipe is ideal for anyone who loves homemade donuts with a surprise filling. With simple ingredients and clear instructions, these Nutella stuffed pumpkin donuts are easy to prepare at home and delicious served fresh while the centers are soft and creamy.
Why You’ll Love These Nutella Stuffed Pumpkin Donuts
- Soft and fluffy texture: Pumpkin puree helps create tender, moist donuts.
- Creamy Nutella center: Each donut is filled with rich chocolate hazelnut spread.
- Warm pumpkin spice flavor: Cinnamon, ginger, and nutmeg add a cozy seasonal taste.
- Perfect for fall baking: These donuts are wonderful for autumn gatherings, holidays, and weekend treats.
- Homemade bakery-style results: A golden exterior and sweet filling make them look impressive.
- Easy to customize: Add cinnamon sugar, powdered sugar, or a simple glaze.
- Best enjoyed fresh: Warm donuts and creamy Nutella create a delicious combination.
Ingredients for Nutella Stuffed Pumpkin Donuts
This recipe makes approximately 12 medium-sized donuts.
For the Pumpkin Donut Dough
- 3 cups (375 g) all-purpose flour, plus extra for shaping
- ¾ cup (180 g) pumpkin puree
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons (7 g) instant yeast
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- â…› teaspoon ground nutmeg
- 1 large egg, at room temperature
- ¼ cup (60 ml) warm milk
- 4 tablespoons (56 g) unsalted butter, softened
- 1 teaspoon vanilla extract
For the Nutella Filling
- ¾ cup (225 g) Nutella or chocolate hazelnut spread
For the Cinnamon Sugar Coating
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
For Frying
- Approximately 1½–2 liters neutral frying oil, such as canola or sunflower oil, as needed for the pot
Ingredient tip: Use plain pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices. Pumpkin puree can vary in moisture, so add the flour gradually and adjust the dough if it feels excessively sticky.
Equipment Needed
- Large mixing bowl or stand mixer
- Measuring cups and kitchen scale
- Wooden spoon or dough hook
- Clean kitchen towel or plastic wrap
- Rolling pin
- Round cookie cutter or donut cutter
- Baking tray lined with parchment paper
- Large, heavy-bottomed pot or deep fryer
- Cooking thermometer
- Slotted spoon or spider strainer
- Piping bag fitted with a small filling tip
- Shallow bowl for cinnamon sugar
How to Make Nutella Stuffed Pumpkin Donuts
Step 1: Prepare the Pumpkin Dough
In a large bowl, combine the flour, granulated sugar, instant yeast, salt, cinnamon, ginger, and nutmeg. Whisk briefly to distribute the dry ingredients evenly.
In a separate bowl, mix the pumpkin puree, warm milk, egg, and vanilla extract until smooth.
Add the pumpkin mixture to the dry ingredients and stir until a shaggy dough forms. Add the softened butter and knead for 8–10 minutes by hand, or about 5–7 minutes using a stand mixer with a dough hook.
The dough should become soft, elastic, and slightly tacky. If it is extremely sticky, add flour one tablespoon at a time. Avoid adding too much flour because a stiff dough can produce dense donuts.
Step 2: Let the Dough Rise
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and leave in a warm place for about 60–90 minutes, or until doubled in size.
The exact rising time depends on room temperature and dough conditions. Pumpkin dough may rise a little more slowly than ordinary donut dough.
Step 3: Roll and Cut the Donuts
Lightly flour a clean work surface and gently turn out the risen dough.
Roll it to approximately ½ inch (1.25 cm) thick. Use a round cutter about 3 inches wide to cut 12 circles. Unlike traditional ring donuts, these should remain solid rounds so they can be filled after frying.
Gather the scraps, gently reroll them once, and cut any remaining donuts.
Arrange the dough rounds on a parchment-lined tray, leaving space between each one.
Step 4: Allow the Donuts to Rise Again
Cover the dough rounds loosely and let them rise for another 30–45 minutes, or until visibly puffy.
To check if they are ready, gently press a fingertip into one dough round. The indentation should spring back slowly rather than immediately disappearing.
Avoid letting the donuts overproof, as they may deflate or become difficult to handle during frying.
Step 5: Heat the Frying Oil
Pour the oil into a large, heavy-bottomed pot, making sure it does not fill more than halfway. Heat to 350°F (175°C).
Use a cooking thermometer to maintain the temperature. Oil that is too hot can brown the outside before the center cooks, while oil that is too cool can make the donuts greasy.
Keep the pot stable and never leave hot oil unattended.
Step 6: Fry the Pumpkin Donuts
Carefully lower 2–3 donuts into the hot oil, depending on the size of the pot. Avoid overcrowding because this can lower the oil temperature.
Fry for approximately 1½–2 minutes per side, turning once, until the donuts are golden brown and cooked through. Adjust the time slightly according to their size and thickness.
Transfer the cooked donuts to a wire rack or a plate lined with paper towels. Allow them to cool until warm but not piping hot before filling.
Step 7: Prepare the Cinnamon Sugar
Combine the granulated sugar and ground cinnamon in a shallow bowl.
While the donuts are still slightly warm, gently roll each one in the cinnamon sugar until evenly coated.
For a less sweet finish, dust the donuts with powdered sugar instead.
Step 8: Fill the Donuts With Nutella
Transfer the Nutella to a piping bag fitted with a small round filling tip. If the spread is too firm to pipe, let it sit at room temperature for a short time and stir until smooth.
Use a small knife or skewer to make a hole in the side of each cooled donut. Insert the piping tip and squeeze gently until the center feels filled. A little Nutella may appear at the opening, but avoid overfilling.
Repeat with the remaining donuts.
Step 9: Serve and Enjoy
Arrange the filled donuts on a serving plate. Add a light dusting of powdered sugar or a drizzle of melted chocolate if desired.
Serve while the donuts are fresh and slightly warm. The pumpkin dough will be soft and fragrant, and the Nutella filling will remain smooth and creamy.
Tips for the Best Nutella Stuffed Pumpkin Donuts
- Measure the flour accurately: Too much flour can make the donuts heavy. Weighing the flour gives the most consistent result.
- Use plain pumpkin puree: Pumpkin pie filling contains additional ingredients that can affect sweetness and texture.
- Check the dough texture: It should feel soft and slightly tacky, not wet or stiff.
- Allow enough rising time: Properly proofed dough produces lighter, fluffier donuts.
- Maintain the oil temperature: Aim for 350°F (175°C) throughout frying, adjusting the heat between batches.
- Do not overcrowd the pot: Frying too many donuts at once lowers the oil temperature.
- Let the donuts cool before filling: Very hot donuts can make the Nutella overly runny.
- Use a piping bag: A narrow filling tip distributes the Nutella neatly inside each donut.
- Fill gently: Stop piping when the donut feels heavier and the filling reaches near the opening.
- Enjoy them fresh: Homemade fried donuts have their best texture on the day they are prepared.
Variations and Substitutions
Baked Nutella Stuffed Pumpkin Donuts
For a baked version, place the shaped dough rounds on a lined baking tray and allow them to rise until puffy. Bake in a preheated 350°F (175°C) oven for approximately 12–16 minutes, or until golden and cooked through. Brush lightly with melted butter and coat with cinnamon sugar before filling with Nutella.
The texture will be more like a soft baked bun than a traditional fried donut.
Air Fryer Pumpkin Donuts
Place the risen dough rounds in a lightly greased air fryer basket without crowding. Air-fry at 350°F (175°C) for approximately 6–9 minutes, checking early because air fryer models vary. Brush with melted butter and add the cinnamon sugar coating after cooking, then fill once the donuts have cooled slightly.
Chocolate Pumpkin Donuts
Add 2 tablespoons of unsweetened cocoa powder to the flour mixture and reduce the flour by the same amount. This gives the dough a deeper chocolate flavor that pairs well with Nutella.
Maple Cinnamon Pumpkin Donuts
Replace the vanilla extract with maple extract, or add 1 tablespoon of maple syrup to the wet ingredients. If adding syrup, use slightly less milk if the dough becomes too soft.
Nutella and Peanut Butter Donuts
Mix ½ cup Nutella with 2 tablespoons smooth peanut butter for a richer, nutty filling. Make sure the filling remains smooth enough to pipe.
Chocolate Glazed Pumpkin Donuts
Skip the cinnamon sugar and dip the cooled donuts into a simple chocolate glaze made from 100 g melted chocolate and 2 tablespoons warm cream. Let the glaze set before serving.
Mini Nutella Stuffed Pumpkin Donuts
Cut smaller dough rounds and reduce the frying time, checking that the centers are fully cooked. Fill with a smaller amount of Nutella for bite-sized treats that are perfect for parties.
What to Serve With Nutella Stuffed Pumpkin Donuts
These pumpkin donuts pair well with warm drinks and simple sides that balance their sweet, spiced flavor.
- Hot coffee: The roasted flavor complements the chocolate hazelnut filling.
- Chai tea: Warm tea spices pair naturally with pumpkin and cinnamon.
- Hot chocolate: A cozy choice for a chocolate-filled dessert.
- Cold milk: A classic pairing for Nutella treats.
- Fresh strawberries: Their fruity flavor adds freshness to the rich filling.
- Sliced bananas: Banana and chocolate hazelnut spread make a delicious combination.
- Vanilla yogurt: Serve a small portion on the side for a cool, creamy contrast.
- Fresh fruit platter: Apples, pears, and berries provide a lighter accompaniment.
How to Store Nutella Stuffed Pumpkin Donuts
Room Temperature Storage
For the best texture, enjoy the donuts on the day they are made. If the filling is plain Nutella and the donuts are handled hygienically, leftovers can be stored in an airtight container in a cool, dry place for up to 1 day.
Avoid storing them in a hot kitchen, where the chocolate hazelnut filling and sugar coating may soften.
Refrigerator Storage
Refrigeration can make fried donuts firm and slightly dry. If the weather is very warm or the filling includes perishable ingredients, store the donuts in an airtight container in the refrigerator and follow the storage guidance for those ingredients.
Let them return to room temperature before serving for a softer texture. Refrigerated donuts are best enjoyed within 2–3 days.
Freezing the Donuts
For better texture, freeze the fried and cooled donuts before filling them. Place them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months.
Thaw at room temperature, warm briefly in a low oven if desired, allow them to cool, and fill with Nutella just before serving.
Reheating
Warm an unfilled donut in the microwave for about 8–12 seconds, or in a 300°F (150°C) oven for a few minutes. Allow it to cool slightly before adding Nutella. Avoid overheating filled donuts because the spread can become very hot and runny.
Frequently Asked Questions
1. Can I use canned pumpkin puree for these donuts?
Yes. Use plain canned pumpkin puree, not pumpkin pie filling. If the puree is unusually watery, blot or strain off excess moisture to help maintain the right dough consistency.
2. Can I make Nutella stuffed pumpkin donuts without a stand mixer?
Absolutely. Mix the ingredients in a large bowl and knead the dough by hand for approximately 8–10 minutes, until it becomes soft and elastic.
3. Why are my pumpkin donuts dense?
Dense donuts may result from adding too much flour, insufficient kneading, or not allowing the dough to rise fully. Keep the dough soft and give it enough time to become visibly puffy during both rises.
4. Can I bake these pumpkin donuts instead of frying them?
Yes. Bake the shaped dough rounds at 350°F (175°C) for about 12–16 minutes, or until golden and cooked through. They will have a breadier texture than fried donuts.
5. When should I add the Nutella filling?
Fill the donuts after frying and allow them to cool until warm or at room temperature. Filling them while they are very hot can make the Nutella excessively runny.
6. How do I get Nutella inside the donuts?
Use a piping bag with a narrow round tip. Make a small hole in the side of each donut, insert the tip, and pipe gently until the donut feels filled.
7. Can I prepare the dough the night before?
Yes. After kneading, place the dough in a covered bowl and refrigerate overnight. The next day, let it warm slightly, shape the donuts, and allow them to rise until puffy before frying.
8. Can I use a different filling?
Yes. Chocolate ganache, thick pastry cream, cookie butter, or another smooth spread can work. If using a perishable filling, refrigerate the finished donuts and follow appropriate food-safety guidance.
9. How do I know when the donuts are cooked inside?
They should be evenly golden and feel light when lifted. If the outside browns too quickly, lower the oil temperature slightly. For an especially reliable check, use a food thermometer and confirm the dough center has reached at least 190°F (88°C).
10. Can I freeze Nutella stuffed pumpkin donuts?
Yes, but freezing the donuts unfilled generally gives better results. Freeze the cooled donuts in an airtight container, thaw them, and pipe in fresh Nutella before serving.
11. Why does the cinnamon sugar fall off?
The coating sticks best when the donuts are still slightly warm. If the donuts are completely cold, brush them very lightly with melted butter before rolling them in the cinnamon sugar.
12. Are these donuts suitable for a party?
Yes. Prepare and fry the donuts ahead of time, then fill them shortly before serving. Arrange them on a platter and add a light dusting of powdered sugar for an attractive presentation.
Conclusion
Nutella stuffed pumpkin donuts combine soft, fluffy pumpkin dough, warm spices, and a creamy chocolate hazelnut center in one irresistible homemade dessert. Their golden exterior and sweet filling make them perfect for autumn mornings, family gatherings, holiday treats, or whenever a special homemade snack is wanted.
With a little patience during rising and careful control of the frying temperature, these donuts are easy to prepare and full of flavor. Coat them in cinnamon sugar, fill them generously with Nutella, and serve fresh for the best soft and gooey results.
