Chocolate Pumpkin Doughnuts were one of the first things I ever made with my Wilton Nonstick 6-Cavity Donut Pan. I’ve had it for a few years now, and while I don’t make baked doughnuts every day, I’ve enjoyed using the pan.
Here’s a photo of the glazed, baked doughnuts.
They’re cheap and easy to throw together and perfect for breakfast or dessert, though I’d say with all the glaze, the chocolate pumpkin doughnuts lean more toward the latter.
They also freeze well, which is a good thing since I plan on making a some new flavors in the next couple of days.
Here’s the recipe. As always, it’s best to weigh the flour if you can.
Chocolate Pumpkin Donuts
- 3/4 cup plus 2 tablespoon all-purpose flour 110 grams
- 1/3 cup unsweetened cocoa powder 28 grams — I used Ghirardelli natural for this batch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/8 teaspoon salt
- 1/2 cup plus 2 tablespoons lightly packed light brown sugar 120 grams
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/3 cup milk
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil
- 1/3 cup semisweet chocolate chips
Chocolate Doughnut Glaze
- 4 tablespoons butter melted and warm
- 1/3 cup unsweetened cocoa powder
- 1/4 cup milk room temperature
- 2 cups powdered sugar lightly scooped into cup
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350°. Spray two 6 count donut pans with cooking spray. Alternatively, you can just use one pan and bake one batch at a time.
- Mix flour, sugar, baking soda, baking powder and salt together in a large bowl.
- Make a well in the center of the dry ingredients and add pumpkin, milk, vanilla, egg and oil.
- With a mixing spoon or heavy duty scraper, mix everything together just until blended. Fold in the chocolate chips.
- Spoon about two generous tablespoons of batter into each donut ring and spread evenly – batter should come just about to the top.
- Bake donuts for 12 minutes or until a they spring back when touched.
- Flip from the pan while still warm, then prepare glaze and drizzle over doughnuts.
- To make the glaze, combine warm melted butter and cocoa powder in a bowl and stir until smooth.
- Add milk and stir until smooth, then add powdered sugar about 1/2 cup at a time, mixing until smooth. Add vanilla. Add more milk only if needed. Glaze sets as it cools, so work quickly. If glaze starts to set, you can warm it for a few seconds in the microwave.
For the flour, it’s best to weigh it. If measuring by volume only, be sure to stir and aerate it then spoon it into the cup carefully.