Gluten Free Pumpkin Spice Beignets are like soft pillows of yeasty dough, created with moist pumpkin and warming pumpkin spices, fried to perfection.
I first had a beignet last year when our family visited Disney World. While we were down there, we made a special stop at Sassagoula Floatworks and Food Factory to pick up some of the much-talked-about gluten free beignets. As the one year anniversary of our trip was approaching, I was thinking about beignets again. I decided to try to re-create the Disney beignets at home. I knew I’d seen their recipe online in the past, so figured I’d use that as a starting point.
However, when I searched for “gluten free beignet Disney”, the first recipe that I found was for Pumpkin Beignets from a Disneyland cookbook. With it being fall, and me loving all things pumpkin, I thought I’d try to recreate that recipe instead. But after looking at their recipe, it did include pumpkin, but it had no spices. I looked at other pumpkin beignet recipes online, and they had spices, but no pumpkin. So I decided to go my own direction and include both pumpkin and pumpkin spices in this recipe.
It doesn’t take a lot of time to mix and form the beignets, but it does take time to let them rise. Depending on how warm your house is, it could take up to an hour or longer until they are like nice, soft pillows of yeasty dough. Once they reach that point, it is time to start frying them. Gluten Free Pumpkin Spice Beignets are like soft pillows of yeasty dough, created with moist pumpkin and warming pumpkin spices, fried to perfection.
Gluten Free Pumpkin Spice Beignets
Ingredients
Instructions
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Laurel says
You, woman, are an evil genius creating magically irresistible food for all the ghouls, goblins and assorted humans lurking the night. Geez o peet I need a gathering. Maybe make them and freeze like cinnamon rolls and then cook on Christmas morning?
Lynn says
I’m going to try freezing these today. I will let you know how they are when I defrost them in the near future!
Lynn says
And I just came up with a back-up plan if they don’t reheat well (which, let’s face it….nothing that’s deep fried is EVER as good as the moment it comes out of the oil!!). I’ll defrost them, cut them up into smaller chunks and make an overnight French toast bake with cream cheese:)
Laurel says
Sounds delicious but I was really thinking of freezing them before they bake like Jeanine suggests with her Cinnamon Rolls. Mix ’em up, shape, freeze, defrost in the fridge over night. I think you let them rise the next day. Now, wouldn’t that be easy. Were they wonderful?
[email protected] says
I have yet to try the yeasted donuts…so why not a beignet!!?? YUM!
Michelle @ My Gluten-free Kitchen says
I’ve never had a beignet, but I can see that I NEED to! These look amazing!
Lynn says
I am eating these as I type….well worth the effort (actually, they’re easy to make….it’s the anticipation of waiting for these little beauties to rise that’s difficult!!). They are (as most GF baked foods) a bit more dense than I had expected, but such a great little treat for the fall. I woke my daughter up with a nice warm dish of these….she’s enjoying her breakfast in bed this morning:) Thank you!!