Ricotta Pumpkin Zeppole 

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Ricotta Pumpkin Zeppole 


Units Scale
  • 15 oz pumpkin puree
  • 1/2 cup butter, melted and cooled (or avocado oil)
  • 4 oz whole milk ricotta
  • 1 cup dark brown sugar
  • 1/4 cup maple syrup
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups flour (I used oat flour to make them GF but all-purpose would work great)
  • 1 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoons salt



  1. Preheat oven to 350 F and spray 2 donut pans with avocado oil to grease
  2. In a large bowl whisk together the butter, ricotta, brown sugar, eggs, pumpkin puree, maple, and vanilla extract together until combined. Then fold in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until a smooth batter is formed.
  3. To make things easy, pour the batter into a large zipped-top bag then cut a corner off the bottom of the bag and pipe the batter into each donut mold, filling only about halfway.
  4. Bake for 10-11 minutes and test with a toothpick in the highest area making sure it comes out clean. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
  5. Once the donuts are finished, spray them all over with avocado oil (over the sink to catch the access oil sprayed) and dip them immediately in spiced sugar and enjoy! (Highly recommend eating them as soon as possible because as the sugar sits the moisture of the donuts causes the sugar to melt.)

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