It’s finally September, which means fall baking can officially commence! I feel like I’ve been waiting for this day, for well, forever. It’s the perfect excuse to bake all things pumpkin, which is exactly what I plan on doing this season. Call me “basic” but let’s face it… pumpkin baked goods are pretty darn good. Looking to kick off the season with something extra special? May I recommend these Pumpkin Donuts with Hot Chocolate Glaze? They may be sinful, but hey…. some treats are just worth it!
With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) donuts are the perfect on-the-go breakfast for a crisp autumn day. They are topped with a Hot Chocolate Glaze that is sinfully sweet, and utterly delicious. With a sprinkle of chopped chocolate on top, these donuts are to die for. Although donuts make look intimidating to make, they’re just as simple as baking cupcakes. With the correct pan, they come together beautifully.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 eggs
- ¾ cup brown sugar
- ¼ cup canola oil
- ¾ cup pumpkin puree
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- chopped chocolate, for topping (optional)
- chopped roasted pecans, for topping (optional)
Glaze
- 1/3 cup milk
- 1 teaspoon instant coffee granules (optional)
- 1 ¼ cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Spray a 6-cup doughnut pan with nonstick cooking spray or lightly grease with butter.
- In a large mixing bowl, combine the flour, baking powder, salt and cinnamon. In another medium mixing bowl, whisk together the eggs, brown sugar, canola oil, pumpkin puree, buttermilk and vanilla until smooth. Pour the wet ingredients into the dry and mix until the batter is smooth.
- Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8 to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The doughnuts are supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing. Repeat with the remaining batter.
- To make the glaze, heat the milk until it begins to steam, remove from the heat and stir in the instant coffee. Allow to sit a minute or two and then whisk in the powdered sugar, cocoa powder, vanilla and salt until smooth. If the glaze is too thin, just add more powdered sugar until your desired thickness is reached. If the glaze is too thick, thin with more milk.
- Once the doughnuts have cooled, invert the doughnut into the glaze and let the excess drip off. If desired, sprinkle with chopped chocolate and pecans. The doughnuts can be stored, in an airtight container for up to 3 days. Enjoy!
RECIPE FROM HALF BAKED HARVEST
