Pumpkin Puff Puff (Nigerian Pumpkin Drop Donuts)
If you think you love puff puff or even donuts, get ready for a huge upgrade with these tasty and addictive pumpkin puff puff/drop donuts !
If you are an OG Yummy Medley follower, you will remember that once upon a time I made a classic Nigerian puff puff. It is a staple on my house, and I make it almost every other week especially for my sisters because they love it and because of how easy it is to make. I recently made a huge batch of pumpkin puree because of the seasonal baking that I love to do with pumpkins so I decided to try adding pumpkins to my puff puff and… It was a huge hit! If you think you love puff puff or even donuts/doughnuts, get ready for a huge upgrade with these pumpkin puff puff (also known as pumpkin drop donuts).
Small story: my husband hates cinnamon! I have tried many ways for to introduce cinnamon to him but just the smell turns him all the way off. When I first made these pumpkin puff puff/pumpkin drop donuts while recipe testing, I made two batches of the puff puff. One with a significant amount of cinnamon and the other with a little less. I wish I could say he loved the cinnamon loaded batch more, but he didn’t. He didn’t hate it though, so this to me was a sign of success. See, we live 10 minutes from a cinnamon factory, and while to most people taking a walk down that side of the street smells like heaven, to my husband it is mild torture, so the fact that he actually enjoyed my cinnamon loaded pumpkin puff puff was a major victory. I tell this story to say, you can actually be flexible with the spices you use in this recipe. Any sweet spice of your choice like cinnamon, allspice, and even cardamon can be a good replacement for the spices used in the puff puff and also in the pumpkin spice sugar.
If you think you love puff puff or even donuts, get ready for a huge upgrade with these tasty and addictive pumpkin puff puff (or pumpkin drop donuts)!
- 3 cups all purpose flour
- 1 cup sugar
- ½ cup pumpkin puree
- 2¼ tsp active dry yeast (typically 1 sachet)
- ½ tsp dry cayenne pepper
- ½ tsp freshly grated nutmeg
- ¼ tsp salt
- Oil for deep frying
- ¼ cup powdered sugar
- 2 tsp pumpkin pie spice
Start by activating the yeast: In a bowl, dissolve 1 tsp sugar in 1 cup 110°F-115°F water. Add in the yeast and stir until it is completely dissolved. Let this mixture stand for 5-10 minutes until yeast begins to foam.
While the yeast is activating, in a separate bowl, combine the flour, sugar, dry cayenne pepper, freshly grated nutmeg and salt.
Once the yeast has activated, pour in the yeast and water mixture with the pureed pumpkin into the bowl with the dry ingredients. Mix in the wet and the dry ingredients together until the mixture resembles cake batter. Add in more water a little at a time if necessary to adjust the consistency of the batter. In my case, I added in ¾ cup of additional water to get the consistency just right.
Cover the mixture with and set aside allowing it to rise in a warm place for 1 hour.
Once the puff puff mixture has risen to double its original size, heat up oil for deep frying up to about 350-355F.
Using an ice cream scoop, or your hands if you are so skilled, drop the batter into the hot oil without overcrowding the pan. For perfect puff puff cooking, keep your heat at about medium- low. This will ensure the oil will not get too hot and bun the outside of your puff puff while keeping the middle raw. The puff puff should float to the top of the oil a few seconds after it is dropped into the oil, if it doesn't, the oil is not hot enough
Once one side of the donuts are lightly browned, turn and continue to fry until the donuts are done. The whole frying process for each batch took about 5 minutes.
Serve the puff puff warm just as it is or to kick up the pumpkin spic flavor, sprinkle with some pumpkin spice sugar. To cake the pumpkin spice sugar simply whisk together ¼ cup powdered sugar with 2 tsp pumpkin pie spice.
Deep fry your puff puff in your favorite flavorless oil. I used Canola Oil, but you can use Peanut Oil, Vegetable Oil, Rice-Bran Oil or Safflower Oil