Include in Print View:

The Veggie Donut: How To Turn Vegetables Into Dessert (Picarones)

veggie donuts

Donuts. Made of vegetables. Veggie donut. Yes, Virginia, this is very real–and very doable, assuming you have the time and inclination to make and play with dough. Your child surely does–why not make an afternoon of it by making the recipe together?

The origin of this creation is also very real: they’re known in Peru and Chile as picarones. There, sweet potato and squash form the dough (see Adapt section); the donuts are immensely sweet due to the molasses-y dipping sauce poured over them. To speed the process up and maintain your sanity, we have simplified the preparation process to get you to goodness with the least amount of ingredients (i.e., ready-to-go pumpkin puree) and stress possible; we’ve also eliminated refined sugar from the dough and dipping sauce. Given how soft, velvety, and naturally sweet they already are, you’ll hardly notice.

Ingredients Overview

  • Pumpkin Puree: One full can serves as the nutrient-dense, fiber-rich base of the dough, providing a natural sweetness and vibrant color.
  • Instant Yeast: A single packet (1 tsp) allows the dough to rise and develop the light, airy texture characteristic of a classic donut.
  • All-Purpose Flour: 1.5 cups (plus a little extra for stickiness) creates the elastic, pliable structure needed for shaping the rings.
  • Orange Zest: The zest of one orange adds a bright, aromatic citrus note that cuts through the earthy pumpkin.
  • Cinnamon: A generous amount of ground cinnamon provides the warm, spiced flavor profile that makes these feel like a true dessert.

Steps Summary

  1. Mix the Base: Combine pumpkin, egg, spices, yeast, and orange zest until fully integrated.
  2. Develop the Dough: Gradually add flour while mixing until an elastic, smooth dough forms.
  3. Proof: Cover and let the dough rise for two hours until it has significantly expanded.
  4. Shape and Chill: Form the dough into small rings, then chill in the fridge briefly to help them hold their shape.
  5. Flash Fry: Cook the rings in a small pool of oil for about a minute per side until they reach a deep, burnished orange-brown.
  6. Glaze: Drizzle with honey or a touch of maple syrup and serve warm.

FAQ

Are these donuts fried or baked? These are flash-fried in a small pool of oil to achieve the authentic picarones texture—crispy on the outside and soft on the inside.

Can I use fresh squash instead of canned pumpkin? Yes! You can steam and puree sweet potato or butternut squash until smooth, then follow the same prep steps.

How do I make the dough less sticky? If the dough is too thin to shape, add an extra half cup of flour and mix until it becomes pliable and smooth.

Is there any added sugar in the dough? No, the sweetness comes entirely from the pumpkin and the optional honey drizzle on top.

Can I freeze the dough? Yes. Form the dough into donut shapes first, then freeze them on a tray before transferring to a bag for future use.

Recipe Links

What to Serve With Veggie Donuts

  • Lomo Saltado — Make it a Peruvian kind of night with this simple and crowd-pleasing steak stir fry.
  • Stuffed Meatballs — Cheese-filled meatballs, for when dinner needs to be all handhelds.
  • Toddler Burgers — A foolproof method for scarfable burgers; pairs great with these veggie donuts.

More Toddler Recipes Like This

And check out all our toddler vegetable recipes!

Prep Time 120 mins
Cook Time 5 mins
Total Time 2 hrs 5 mins
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Intermediate
Servings: 6
Calories: 142
Description

These veggie donuts are a brilliant "stealth health" hack that transforms nutrient-dense pumpkin and warm spices into a soft, pillowy treat. They offer the perfect way to serve vitamins and fiber in a fun, handheld format that toddlers will actually get excited about.

Ingredients
  • 1 Egg
  • 1 can Pumpkin Puree
  • 2 tsp Cinnamon
  • 1 tsp Instant Yeast (i.e., one small package)
  • 1.5 cups All-Purpose Flour
  • Orange
Instructions
  1. 1
    In a large bowl, add the pumpkin puree, egg, several shakes of cinnamon, a generous pinch of salt, and the instant yeast; zest the skin of the orange all over the contents of the bowl. Using a hand mixer, blend until all ingredients are integrated.
  2. 2
    Keep your hand mixer on and add flour one half cup at a time; blend until fully integrated before adding more flour. Once all flour has been added, an elastic dough should have formed; if it is sticky and thin, add another half cup of flour and mix again until the dough is smooth and pliable.
  3. 3
    Flour a flat and dry surface or bowl. Move the dough to this surface or bowl and cover the dough with a dry hand towel; allow to proof for two hours. (Note: dough will rise during this time.)
  4. 4
    Place parchment paper on a tray or baking pan and line up next to your dough.
  5. 5
    Press down on dough to remove air pockets, then rip off a small chunk of the dough. Pinch and roll the dough until it forms a long tube-like shape, then pull and press each end together to form a circle with a hole in the center. Place the dough ring on parchment paper; repeat the process for your remaining dough.
  6. 6
    Cool in the refrigerator for 10-15 minutes to allow donuts to cohere.
  7. 7
    Heat a small pool of oil to Medium in a deep pot or skillet. (Woks are great for this)
  8. 8
    Carefully drop 3-4 dough rings at a time into the hot oil, then cook until the bottom has a deep orange-brown color, roughly 1 minute; flip over and cook until the other side has the same burnished color as the other, roughly one minute.
    9. Serve
  9. 9

    Assuming you made your donuts small enough, just drizzle honey all around the top and serve; if donuts are rather big, cut into smaller pieces. (If you have more dough than you need, form it into donut shapes and freeze until ready to use.)

    10. Adapt
  10. 10

    You can make this with fresh vegetables by peeling and slicing up one small sweet potato and half of small butternut squash, then steaming or boiling the pieces until soft; blend until a smooth puree–add a bit of water if stodgy rather than creamy–is formed, then proceed with step #1 of Prep.

Nutrition Facts

Servings 6

Serving Size 2 small donuts

Amount Per Serving
Calories 142kcal
% Daily Value *
Total Fat 4.5g7%
Potassium 185mg6%
Total Carbohydrate 22g8%
Dietary Fiber 3g12%
Sugars 4g
Protein 3.5g8%
Calcium 28 mg
Iron 1.6 mg
Vitamin D 0.1 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: picarones for kids, pumpkin recipes for toddlers, pumpkin recipes for kids, vegetable recipes for kids, vegetables for kids, healthy meals for picky eaters, toddler dinner ideas, healthy toddler dinners, recipes for toddlers, kid-friendly recipes, easy toddler recipes, easy family meals, toddler-friendly meals, recipes for kids, toddler vegetables, veggies for kids, healthy side dishes, vegetable recipes for toddlers, easy vegetables for toddlers, donut recipes for kids, donuts for toddlers
Read it online: https://newdadskitchen.com/recipe/veggie-donut/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.