Baked Pumpkin Donuts with Chocolate Ganache
Baked Pumpkin Donuts dipped in Chocolate Ganache are a perfect fall treat!
Servings: 10 donuts
Ingredients
Donuts
- 1 cup all purpose flour
- 1 teaspoon baking powder
- pinch of baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ⅓ cup + 1 tablespoon light brown sugar
- ½ cup + 2 tablespoons pumpkin puree [not pumpkin pie filling]
- 1 large egg at room temperature
- 3 tablespoon canola oil
- ½ teaspoon vanilla extract
- 3.5 tablespoons milk
Chocolate ganache
- 4 oz chocolate
- ¼ cup + ⅛ cup heavy cream
Instructions
Pumpkin Donuts
- In a bowl whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Add light brown sugar.
- Mix till sugar is well combined with the flour mixture. Set aside.
- In another bowl, whisk together pumpkin puree with canola oil.
- Add in egg and vanilla extract and mix till combined.
- Finally add milk to the batter and whisk to form a smooth batter.
- Add dry ingredients to wet and mix till combined. Do not over-mix.
- Transfer batter to donut pan and fill the cavities till 3/4 full.
- Bake the donuts at 350 F degrees for 10-11 minutes or till a toothpick inserted in the center comes out clean.
Chocolate ganache
- Take 4oz chocolate and chop it into small pieces (or use chocolate chips).Transfer chocolate to a bowl and set aside.
- Heat heavy cream in a pan till it just starts to simmer (it shouldn't boil).
- Pour cream over the chocolate and let it sit for 5 minutes. After 5 minutes, whisk to form a smooth ganache. You can add little butter to give the ganache that shiny look.
- Let the pumpkin donuts cool completely before dipping them in chocolate ganache!
Nutrition
Calories: 203kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 139mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2025IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 1.3mg