Chocolate Pumpkin Cake Donuts

Name: Chocolate Pumpkin Cake Donuts
Prep time: 20 min
Cook time: 7 min
Total time: 30 min
Ingredients: 1/3 cup + 1 Tbsp milk; 1 teaspoon vinegar; 3 tablespoons unsalted butter (melted); 1 cup unbleached all-purpose flour; 1/4 cup pumpkin puree or canned pumpkin; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/8 teaspoon nutmeg; 1/8 teaspoon ground cloves; ½ teaspoon cinnamon; 1/4 cup sugar; 2 tablespoons honey; 1 large egg; 3 tablespoons butter (cut into 1/2 inch squares.); ¾ cup semi-sweet chocolate chips (dark chocolate is my preferred type of chocolate chip); 1 tablespoon corn syrup

September 17, 2014 by Sandra 59 Comments

This is an easy, freshly baked Chocolate Pumpkin Cake Donut recipe with a chocolate glaze frosting. You just can’t get much better than that!

I love cake donuts! These Chocolate Pumpkin Cake Donuts are the best. I think it is because they are baked! Oh, yes I said it… baked. So I can have 4, instead of one, right? Because they’re healthier!?!

Every Sunday growing up, I always looked forward to church, and not necessarily because of church but because of the free donuts after! It was a great childhood memory of mine, gathering with our friends down in the basement meeting room, eating donuts and drinking coffee or juice. Now my kids look forward to Saturday…for the same reason, except there aren’t free donuts at our church but at our bank. They get so excited to go in and pick out their favorite one. Most of them are chocolate lovers like me and we almost always cause instant restocking, since there are 7 of us.

But now that we have our own donut pans, we can start creating memories from our kitchen and crafting our own recipes. Not sure what tradition we will start but I am already looking forward to the stories that will come with it.

Do you have a favorite donut story or memory? Share in the comments below, I can’t wait to hear.
Enjoy! XOXO San

How do you make Chocolate Pumpkin Cake Donuts?

Preheat oven to 400 degrees. Grease 2 donut pans with cooking spray
In a small cup, mix together milk and vinegar. Allow this to sit until it starts to curdle, about 5 minutes.
Melt butter in a small bowl and set aside to cool.
In a medium mixing bowl add together flours, sugar, cocoa, baking soda, sea salt, nutmeg, cloves, and cinnamon. Set aside.
Whisk the pumpkin and honey into the curdled milk and beat until well combined. Add the egg and butter and whisk until combined.
Mix together the wet and dry ingredients until just combined, make sure you don’t over mix, you want a fluffy donut, not a dense one.
If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter, and pipe the dough evenly into the prepared pans, about 2/3 full.
Bake for 7 minutes, remove from oven and cool for 1 minute before you turn them over on to a cooling rack. Let the donuts cool on rack while you make the glaze.

Glaze

In a double boiler combine butter, chocolate chips and corn syrup over medium heat. Stir until completely melted and well incorporated.
Once glaze is done and donuts are cool, dip the tops of the donuts into the glaze and turn over, back onto the cooling rack. Glaze side up.
Allow glaze to harden for 15-20 minutes or like our family prefers- serve them right away. Enjoy!

Looking for other baked donut recipes? Try these Baked Blueberry Cake Donuts, Baked Chocolate Frosted Cake Donuts, Baked S’mores Donuts, and Samoa Donuts.

Don’t forget to pin this to your favorite Pinterest board to save for later!

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