Butterfinger Pumpkin Stuffed Donuts

Two stuffed donuts with pumpkin cream filling with bites

Butterfinger Pumpkin Stuffed Donuts

Decadent puff-pastry donuts stuffed with a pumpkin Butterfinger cream filling and topped with both a sweet chocolate glaze!

Course Dessert

Cuisine American

Keyword chocolate, cronut, donut, easy doughnut recipes, ganache, pumpkin, pumpkin recipes

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings servings

Calories 745kcal

Author Jocelyn Delk Adams of Grandbaby Cakes

Ingredients

For the Filling

8 oz cream cheese room temperature
1/4 cup canned pumpkin
2 tbsp heavy whipping cream
1/2 cup powdered sugar plus 1 tbsp
1 tsp vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup chopped Butterfinger up to 1/2 cup

For the Donut

mild oil (if frying)
3 puff pastry sheets thawed overnight in the refrigerator
1 large egg
1 tsp water
1 cup heavy whipping cream
3/4 cup cocoa powder sifted
1/4 cup granulated sugar
1 tsp vanilla extract

US Customary - Metric

Instructions

For the Filling

In a medium bowl using an electric mixer, beat the cream cheese, canned pumpkin, heavy cream, sugar, vanilla and pumpkin spice until light and fluffy.
Next, using a spatula, fold in chopped Butterfinger®.
Add filling to a piping bag with a round tip and set aside in the refrigerator.

For the Donuts

In a small bowl, beat together the egg and water to use as an egg wash.
Lay out the first sheet of puff pastry. Brush one entire side with egg wash then lay the next layer on top, brush with egg wash and finally repeat with the third layer.
Punch out 9 circles using a 3 in. round cutter or the inside of a round glass to remove dough.

To Bake

Preheat your oven to 375 F degrees. Line a baking sheet with parchment paper.
Place the donuts onto the prepared baking sheet and bake for about 20 minutes or until golden brown.
Allow them to cool completely.

To Fry

Heat oil in a deep pot over medium-high heat until oil reaches 375 degrees.
Fry donuts, 2 at a time, for about 4-5 minutes before turning over. Fry the other side for another 2 minutes until golden and puffed. Drain on a paper towel and allow to cool completely.

For the Ganache and Filling the Donuts

In a saucepan, heat the cream, stirring frequently to avoid scorching, until it begins to simmer and is just about to boil (make sure it doesn’t boil however).
Remove the cream from the heat and whisk in the cocoa powder, sugar, and vanilla until smooth. Let the mixture cool to your desired thickness.
Once donuts are at room temperature, Insert the tip of the filling piping bag into the side of donut at a slight angle and squeeze gently to fill. Repeat on the opposite side.
Dip the tops of donuts in ganache, top with chopped Butterfinger or make Spider Tops below.

Optional: To Make Spider Tops for Halloween

Use a small frosting tip (or a ziplock bag with a corner cut) to pipe two white circles with the white icing, and a dot in the center.
Starting at the center dot, use a toothpick to pull a straight line out to the edge of the donut. Repeat around the donut to make a spiderweb. Add a toy spider on top and repeat. Let stand until chocolate sets.

Notes

TIP: Want to enjoy your donuts like they literally just came from the bakery? All you need to do is take them out of the storage container and pop them in the microwave for 5 seconds. The donut will be soft, warm and perfectly moist.

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