Baked Pumpkin Donuts Topped with Chocolate and Pumpkin Seeds
These baked pumpkin donuts are the perfect fall treat, combining warm spices and pumpkin puree for a soft, cake-like texture. They’re easy to make and healthier than traditional fried donuts. These donuts have a rich chocolate topping and chopped pumpkin seeds, they're perfect for breakfast, brunch, or an afternoon snack!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Sweets
- Method: Baking
- Cuisine: American
Ingredients
Donut Batter
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1/4 cup granulated sugar
1 large eggs
1/4 cup unsalted butter, melted
1/3 cup milk
1 tsp vanilla extract
Chocolate Topping
1 1/2 cups semi-sweet chocolate chips
1 tbsp unsalted butter
3 tablespoons chopped pumpkin seeds
Instructions
Preheat oven: Preheat your oven to 350°F (175°C), and lightly grease a donut pan (affiliate link) or spray it with nonstick cooking spray.
Mix dry ingredients: In a medium bowl, whisk (affiliate link) together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, whisk (affiliate link) together the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla extract until smooth and combined.
Combine Wet and Dry: Add the wet ingredients into the dry ingredients, mix until no flour pockets remain. Be careful not to overmix.
Fill Donut Pan (affiliate link): Spoon the batter into a piping bag (affiliate link) or a large ziplock bag. Snip off the corner and pipe the batter into the donut cavities, filling each about ¾ full.
Bake: Bake for 10-12 minutes or until a toothpick inserted into the donuts comes out clean. Let the donuts cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Melt the Chocolate:
Stovetop double boiler method: Fill a small pot with about 1-2 inches of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top of the pot, making sure it doesn't touch the water. Add the semi-sweet chocolate chips. Stir the chocolate continuously as it melts, ensuring it melts evenly and doesn’t overheat. Once smooth and fully melted, remove from heat. Tip: Be careful not to let any water or steam get into the chocolate, as this can cause it to seize and become lumpy.
Microwave method: Place the semi-sweet chocolate in a microwave-safe bowl. Heat the chocolate in 20-30 second intervals on medium power. After each interval, stir the chocolate thoroughly to help distribute heat and avoid burning. Continue microwaving and stirring until the chocolate is smooth and completely melted. Tip: Avoid microwaving for too long at once, as chocolate can easily burn.
Dip the Donuts: Once the donuts are cooled, dip the tops of each donut into the chocolate glaze, allowing any excess to drip off. Place the dipped donuts back on the wire rack and sprinkle with the chopped pumpkin seeds. Allow the chocolate to set for about 10-15 minutes.
Notes
Measure Accurately: Use the spoon-and-level method to measure flour. Spoon flour into the measuring cup and level it off with a knife to avoid dense donuts.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough donuts.
Use Room Temperature Ingredients: Bring eggs, milk, and any other refrigerated ingredients to room temperature for better mixing and a lighter texture.
Check Doneness: Donuts are done when a toothpick inserted into the center comes out clean. Avoid overbaking, as this can dry them out.
Cool Completely: Ensure donuts are completely cooled before dipping in chocolate to prevent the glaze from melting and becoming messy.
Use Quality Chocolate: Choose good-quality semi-sweet chocolate for the glaze. It makes a significant difference in flavor.
