Recipes Bread Quick Bread Recipes Pumpkin Bread Recipes Pumpkin Zeppole 4.7 (24) 20 Reviews 7 Photos As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 3, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 8 Yield: 24 to 30 zeppole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon fine salt ½ teaspoon ground cinnamon ⅛ teaspoon freshly grated nutmeg 8 ounces fresh ricotta cheese, well drained ½ cup pumpkin puree 2 tablespoons pumpkin puree ¼ cup white sugar 2 large eggs 1 teaspoon vanilla extract Canola oil, for frying Directions Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl. Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack. I Made It Print 94 home cooks made it! Nutrition Facts (per serving) 272 Calories 15g Fat 27g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 272 % Daily Value * Total Fat 15g 19% Saturated Fat 3g 17% Cholesterol 55mg 18% Sodium 327mg 14% Total Carbohydrate 27g 10% Dietary Fiber 1g 4% Total Sugars 7g Protein 7g 15% Vitamin C 1mg 1% Calcium 144mg 11% Iron 2mg 10% Potassium 111mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.