I love cake donuts!
And these Chocolate Pumpkin Cake Donuts are the best.
I think it is because their 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 an 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.
Easy, freshly baked chocolate pumpkin donut recipe with chocolate glaze frosting.
- 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 gloves
- ½ teaspoon cinnamon
- 1/4 cup sugar
- 2 tablespoons honey
- 1 large egg
- 3 tablespoons butter, cut into ½ inch squares.
- ¾ cup semi-sweet chocolate chips, dark chocolate is my preferred type of chocolate chip
- 1 tablespoon corn syrup
Preheat oven to 400 degrees. Grease 2 donut pans using cooking spray. Recipe makes 8 donuts.
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 in the pumpkin and honey into the curdle milk and beat until well combined, then add the egg and butter. Whisk until combined.
Mix together the wet with the dry ingredients until 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 and make the glaze.
In a double boiler over medium heat combine butter, chocolate chips and corn syrup. 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, 15-20 minutes or like our family, serve right away….yum!
Recipe adapted from The Faux Martha
Kids review: I was super mom, I made first made these on a school day…gasp! I made them eat rolled oats first, then they got a donut…sprinkled or not, their choice. It was a great morning for us, hope it was for the teachers. J