Light and fluffy baked pumpkin donuts coated with a rich chocolate glaze and topped with crushed pecans. Loaded with fall spices and just the perfect amount of pumpkin, these donuts are a delicious way to start your day.
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup vegetable or canola oil
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1/2 cup semisweet or bittersweet chocolate chips
- 2 TBSP unsalted butter
- 2 tsp light corn syrup
- 2 tsp whole milk
- 1/2 tsp vanilla
- Preheat oven to 350 degrees.
- Spray a donut pan with non stick baking spray and set aside.
- In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a separate bowl, whisk together pumpkin, oil, sugars, eggs and vanilla until well combined. Add the dry ingredients to the pumpkin mixture and mix with a wooden spoon only until barely combined.
- Do not over mix.
- Scoop batter into a zip lock bag, cut the tip and pipe the batter into the prepared donut pan, filling 3/4 full.
- Tap pan firmly on counter top three times to level the batter and release any air bubbles.
- Bake on the center rack of oven for 10 minutes.
- Donuts should be golden brown and a toothpick inserted in the center should come out clean or with few crumbs remaining.
- Remove from oven and cool donuts in pan for 5 minutes before releasing and cooling on a wire rack.
- Repeat with remaining batter.
- Combine all ingredients in a small bowl over a double boiler on medium heat. Whisking often heat the mixture until the chocolate is smooth and melted.
- Remove from heat and allow to cool slightly before glazing donuts.
- When ready, place glaze in a shallow bowl and dip tops of donuts in the glaze one at a time, coating well.
- Flip donuts over, place on a cooling rack and top with chopped nuts or sprinkles if desired.
- Allow glaze to set.
Keep donuts tightly covered in a cool, dry place for up to three days.