Spiced Pumpkin Doughnuts with Chocolate Ganache

I am SO excited to share this recipe with you today! Pumpkin + Chocolate + Doughnuts= YUMMERS! Doughnuts from scratch in 20 minutes from your oven 🙂

finalfavereal

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.

finalpumpkindon

I hope you enjoyed!

(I tossed a printable recipe below!)

XO,

The Guiding Spoon

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Spice Pumpkin Doughnut with Chocolate Ganache

  • Servings: 12
  • Time: 20 mins
  • Difficulty: easy
  • Print

By: The Guiding Spoon

Adapted from : King Arthur Flour

Ingredients

  • 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

Ganache:

  • 8 oz semi-sweet chocolate chips (Ghirardelli)
  • 1 cup heavy whipping cream

Directions

  1. Add pumpkin, eggs, milk and spice extract to a large bowl. Mix on medium speed until combined (or use a hand mixer). Set aside.
  2. Stir all dry ingredients in a small bowl.
  3. Add your dry ingredients to the pumpkin mixture and mix  until just combined (do not over mix)
  4. Preheat oven at 350 degrees and grease your doughnut pan.
  5. 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.
  6. Add chocolate to a medium bowl and set aside.
  7. 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.
  8. Remove doughnuts from oven and let cool 5 minutes and then dip into ganache. Let dry on parchment paper or a cooling rack.

  1. You also coat warm doughnuts in cinnamon and sugar!
  2. You can use white chocolate or put chips into batter!

 

 

 

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