I am SO excited to share this recipe with you today! Pumpkin + Chocolate + Doughnuts= YUMMERS! Doughnuts from scratch in 20 minutes from your oven 🙂
Lately, I’ve been pretty obsessed with sweets and baking. Nothing is better than a warm doughnut and a hot cup of coffee. I could eat doughnuts everyday but my doughnut guilt-meter would explode. Right?
I prefer a cake doughnut over a normal doughnut. There is something to say about a warm, fluffy bite of a cake doughnut. These doughnuts are made in your good ‘ol fashion oven.
Pumpkin 🙂 There is nothing more wonderful than pumpkin. It makes me feel all warm inside and I feel like hugging someone (weird I know..) What about warm, melted chocolate? I love a good chocolate and I love a good ganache (melted chocolate with heavy milk). What a beautiful combination.
If you would have told me 1 year ago I would be baking donuts..I would have said, “YOU ARE NUTS.” These are truly so easy I just had to share this sweet wealth of knowledge.
All feels right in the world after eating a few of these doughnuts. Try it. You’ll see!
They are SO scrumptious. Yum!! Perfectly spiced, not too sweet and dipped in a semi-sweet chocolate ganache.
Next time you are craving doughnuts. BAKE them yourself! They’ll be much easier on your health AND on your waist.
I hope you enjoyed!
(I tossed a printable recipe below!)
The Guiding Spoon
Spice Pumpkin Doughnut with Chocolate Ganache
By: The Guiding Spoon
Adapted from : King Arthur Flour
- doughnut pan (Walmart $9)
- 1 3/4 cup + 2 tbsp unbleached all-purpose flour (King Arthur)
- 1 1/2 cup canned pumpkin
- 3 large eggs
- 1/2 cup of canola oil
- 3/4 cup of packed brown sugar
- 3/4 cup of granulated sugar
- 1/4 tsp nutmeg
- 1 1/2 tsp pumpkin spice extract
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 8 oz semi-sweet chocolate chips (Ghirardelli)
- 1 cup heavy whipping cream
- Add pumpkin, eggs, milk and spice extract to a large bowl. Mix on medium speed until combined (or use a hand mixer). Set aside.
- Stir all dry ingredients in a small bowl.
- Add your dry ingredients to the pumpkin mixture and mix until just combined (do not over mix)
- Preheat oven at 350 degrees and grease your doughnut pan.
- Add batter to a piping bag fitted with a circle tip. Or use a Ziploc bag with the edge clipped off. Fill each doughnut cavity about 3/4 the way full. Place in oven and bake 13-15 minutes or until toothpick comes out clean.
- Add chocolate to a medium bowl and set aside.
- Heat cream in microwave for 1-2 minutes ( do not let boil) Immediately pour into chocolate slowly, stirring quick at the same time. Continue to stir ganache until cool and thickened.
- Remove doughnuts from oven and let cool 5 minutes and then dip into ganache. Let dry on parchment paper or a cooling rack.
- You also coat warm doughnuts in cinnamon and sugar!
- You can use white chocolate or put chips into batter!