Chocolate-Glazed Baked Pumpkin Doughnuts

View Instructions

Makes:

18 large doughnuts or 6 dozen mini doughnuts

Prep Time:

25 minutes

Cook Time:

25 minutes, plus setting

Category:

Doughnuts

Introduction

About this Recipe

Recipe from Set for the Holidays
Appetite for Random House, 2018

When I was a kid, homemade doughnuts were always something special. These baked ones are a little more virtuous than their fried companions, and they make a great treat after shovelling snow or while gathering around the TV for a movie night during the holidays. They are also a delight to serve like petits fours, with coffee or tea after a special meal.

Ingredients

Doughnuts:

1 cup (250 mL) pure pumpkin purée
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
½ cup (115 g) unsalted butter, melted (warm is OK)
½ cup (125 mL) full-fat sour cream
2 large eggs
1 tsp vanilla extract
2 cups (300 g) all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp fine salt

Chocolate Glaze:

6 oz (180 g) bittersweet couverture/baking chocolate, chopped
6 Tbsp (90 g) unsalted butter, cut into pieces
1 Tbsp corn syrup

NOTES:

You can store baked and glazed doughnuts in an airtight container at room temperature for up to 3 days. Or freeze them, unglazed but well wrapped, for up to 3 months. Thaw them completely at room temperature before glazing.

Step by Step Instructions

Step 1

Preheat the oven to 350 °F (180 °C) for regular-sized doughnuts or 325 °F (160 °C) for mini doughnuts. Lightly grease your doughnut tins.

Step 2

For the doughnuts, whisk the pumpkin purée, granulated sugar, brown sugar, melted butter, sour cream, eggs and vanilla in a large mixing bowl until evenly combined.

Step 3

In a separate bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg and salt and add all at once to the pumpkin mixture. Whisk until the batter is evenly combined and there are no visible lumps.

Step 4

Spoon the batter into a piping bag fitted with a large plain tip (or a medium plain tip if piping mini doughnuts) and pipe it into the prepared tins.

Step 5

Bake for about 20 minutes for regular doughnuts (or 15 minutes for minis), until the doughnuts spring back when gently pressed. Turn them out onto a wire rack and allow them to cool completely.

Step 6

For the glaze, place the chocolate, butter and corn syrup in a metal bowl and set it over a pot of barely simmering water, stirring gently with a spatula. When the glaze has melted, remove from the heat and use immediately.