Sugared Pumpkin Spiced Beignets with Warm Cinnamon Vanilla, Maple Cream, and Rich Chocolate Dipping Icing

Beignets sound like they would be hard to make, but these are easy and so delicious! A truly heavenly indulgence. Happy Autumn!
~Amy

Sugared Pumpkin Spiced Beignets with Warm Cinnamon Vanilla, Maple Cream, and Rich Chocolate Dipping Icing

Beignets:

1/2 tsp yeast
1/4 cup warm water
1/3 cup sugar
2 tbsp butter
1/2 tsp salt
1/2 cup heavy cream
1/2 cup pumpkin purée
1 egg
1/2 cup boiling water
4 cups flour
1/4 tsp cinnamon
1/8 tsp ginger

In a small bowl soften yeast in warm water, about 5 minutes.

Using an electric mixer fitted with the dough attachment combine sugar, butter, salt cream, pumpkin purée, egg, boiling water, cinnamon, and ginger. Add softened yeast and flour continue to mix until dough starts to form a ball and is smooth.

Cover and let rest for 1/2 hour. Roll out 1/4 inch thick onto a lightly floured board. Cut into desired shapes. Cover with a towel and let rest for 1 – 1 1/2 hours.

Heat oil to 350 degrees
Cook in small batches 2-3 minutes or until both sides are golden brown. Remove from oil with tongs and place on a paper towels to drain.

Dust with powdered sugar and serve immediately. Serve with dipping icing if desired.

Makes about 2 dozen

Cinnamon Vanilla icing

1/8 cup butter
1 cup powdered sugar
1 tbsp milk, or more
1/4 tsp vanilla
1/8 tsp cinnamon

In a small bowl or sauce pan melt butter in microwave or over the stove top. Whisk in remaining ingredients until smooth. Add additional milk to reach desired consistency.
Place in butter warmer if desired.

Maple Cream Icing

1/8 cup butter
1 cup powdered sugar
1 tbsp milk, or more
1/4 tsp maple extract

In a small bowl or sauce pan melt butter in microwave or over the stove top. Whisk in remaining ingredients until smooth. Add additional milk to reach desired consistency.
Place in butter warmer if desired.

Rich Chocolate Icing

4 oz good quality chocolate, milk or dark, broken into small pieces
1/2 cup whipping cream

In a small saucepan, heat cream to almost boiling. Remove from heat and add chocolate. Let rest for about 5 minutes, slowly stir until smooth. Add additional cream to reach desired consistency.
Place in butter warmer if desired.

Recipes by Amy Richardson