Pumpkin Maple Cream Puffs

As the leaves begin to change and the air turns crisp, the flavors of fall come rushing into our kitchens. Among the seasonal delights, pumpkin and maple stand out as two quintessential ingredients that evoke warmth and comfort. With their rich, earthy sweetness and cozy aroma, they capture the essence of autumn in every bite. This recipe for Pumpkin Maple Cream Puffs combines these beloved flavors into a delightful dessert that is sure to impress your family and friends.

Experience the flavors of fall with these delightful Pumpkin Maple Cream Puffs! This recipe combines the rich sweetness of pumpkin and maple in a classic French pastry. The airy choux puffs are filled with a creamy pumpkin-maple filling and topped with a glossy maple glaze, perfect for impressing family and friends. Ideal for seasonal gatherings or cozy nights at home, these treats encapsulate autumn's essence in every bite. Enjoy baking and sharing these delicious desserts!

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Ingredients

For the Choux Pastry:

1/2 cup (115g) unsalted butter, cubed

1 cup (120g) all-purpose flour

1/2 teaspoon salt

1 teaspoon granulated sugar

4 large eggs

1/2 cup (120ml) water

For the Pumpkin Maple Cream Filling:

1 cup (240ml) heavy cream

1/2 cup (120g) pumpkin puree

1/4 cup (60ml) pure maple syrup

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

1 tablespoon powdered sugar (optional, for sweetness)

For the Maple Glaze:

1/2 cup (60g) powdered sugar

2 tablespoons maple syrup

1-2 tablespoons milk (to reach desired consistency)

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine water and butter. Heat over medium heat until the butter melts completely.

- Add the flour, salt, and sugar all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2-3 minutes. Remove from heat.

- Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and shiny.

Pipe the Puffs:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

- Transfer the choux pastry into a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each puff.

- Bake for 25-30 minutes or until the puffs are golden brown and puffed up. Keep the oven door slightly ajar for the last 5 minutes to let steam escape. Remove from oven and let cool completely.

Make the Pumpkin Maple Cream Filling:

- In a large mixing bowl, combine heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and powdered sugar (if using).

- Whip the mixture with an electric mixer on medium speed until soft peaks form. Be careful not to over-whip.

Fill the Cream Puffs:

- Once the choux puffs are completely cool, use a serrated knife to carefully slice them in half. Alternatively, you can poke a small hole in the bottom of each puff using a pastry tip to fill them.

- Pipe or spoon the pumpkin maple cream filling generously into the bottom halves of the puffs, and then place the tops back on.

Prepare the Maple Glaze:

- In a small bowl, whisk together powdered sugar and maple syrup. Add milk gradually until you reach a drizzling consistency.

Glaze the Puffs:

- Drizzle the maple glaze over the filled cream puffs for a sweet finish.

Serve:

- Arrange the Pumpkin Maple Cream Puffs on a serving platter and enjoy the delightful combination of flavors!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12