Pumpkin Donuts with Chocolate Glaze – Perfectly soft & moist baked pumpkin donuts topped with a sweet chocolate glaze & loaded with chocolate chips.
Yields 14
Super soft and moist gluten free baked pumpkin donuts loaded with chocolate chips in every bite. Topped with a chocolate ganache frosting, these donuts make a delightful fall treat!
10 minPrep Time
16 minCook Time
26 minTotal Time
Save RecipeIngredients
1 3/4 cups + 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1/2 cup melted coconut oil (or vegetable oil)
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (not pumpkin pie filling)
1 cup mini chocolate chips
Chocolate Ganache Glaze
4 oz (1/2 cup) semisweet chocolate chunks or chips
3 tablespoon heavy cream
2 teaspoons unsalted butter, softened
1 teaspoon light corn syrup (for glossy sheen - can omit if desired)
Instructions
- Preheat oven to 350 F. Lightly grease donut pan with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt together.
- In another large bowl, whisk together the oil and sugar. Gently beat in the eggs, one at a time. Add the pumpkin puree.
- Pour slowly into the dry ingredients and fold together until just combined, be careful not to overmix. It's still okay to see some flour. Fold in the chocolate chips.
- Transfer batter to pastry bag to fill pans or spoon batter directly into donut pans filling 3/4 full to the top.
- Bake in preheated oven for 12-16 minutes or until toothpick comes out clean.
- Allow the baked donuts to cool in the pan for about 10 minutes.
- Transfer the donuts to a cooling rack to cool.
- While the donuts are cooling, make the chocolate ganache.
- Place chopped chocolate in a heat safe bowl. In a small saucepan over medium heat, bring heavy cream to just a boil. Immediately pour over chopped chocolate.
- Allow cream to sit for a 3-4 seconds and then whisk until completely melted and smooth. Whisk in butter and corn syrup * only for the sheen if desired. *
- Let ganache cool until just thick enough to spread or dip.
- Once ganache is done and donuts are cool, spread the ganache over the donuts (or you may dip the top of the donuts in the ganache then flip back over) and allow to drip onto the cooling rack. Glaze side up. Allow glaze to harden slightly or serve right away.
- Sprinkle the tops with sprinkles if desired while the glaze is still wet.
Notes
Glazed donuts are best enjoyed on the first day. If donuts are unglazed, store in an airtight container for up to 2 days. They will still remain moist.