Happy Saturday!
My parents are in Puerto Vallarta this week. They go every year at the end of October. I know they had plans to zip-line and they always have plans to enjoy a margarita or two. On the beach. In hot, gorgeous, Mexico weather. Sigh..
Since I’m not in Puerto Vallarta sipping a cocktail on the beach or zip-lining through nature, I sooth my here-comes-winter blues with things like pumpkin, baked apples, and doughnuts. Us Midwesterners learn how to cope with the unfavorable changes in seasons and weather. And often, that’s in the way of food.
In my defense, it’s been quite a few weeks (months?) since I last baked doughnuts. With weekends away and work, lavish weekend breakfasts have been far and few between. So last Sunday, I did treat Mr. P and myself to these Pumpkin Spice Donuts with Chocolate Glaze. I had had my eye on the recipe for quite some time!
…Quite possibly the best eats of the weekend!
Pumpkin Spice Donuts with Chocolate Glaze adapted from Confections of a Foodie Bride and Hezzi-D’s Books and Cooks
2 cups all-purpose flour
2/3 cup sugar
2 Tbsp unsalted butter (I used Melt)
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp salt
2/3 cup canned pumpkin
2 Tbsp fat-free milk
2 eggs
2 tsp vanilla
4 oz semi-sweet chocolate chips
1 1/2 tsp canola oil
sprinkles (optional)
Directions:
Preheat the oven to 400 degrees. Spray a donut pan with non-stick cooking spray.
In a large mixing bowl add the flour, sugar, and butter and mix until the butter is incorporated (a pastry cutter works well). Add in the baking powder, spices, and salt and mix well.
In a medium bowl, combine the pumpkin, milk, eggs, and vanilla and whisk to incorporate. Mix wet ingredients into the dry until a thick dough forms.
Place the batter in a ziplock bag and snip off the end. Pipe the batter into the donut pan filling the pan 3/4 of the way full.
Bake for 8-12 minutes or until the donut springs back when touched. Remove from oven and let cool 3 minutes then transfer to a wire rack.
To make the glaze, melt the chocolate and oil in the microwave for ~30 seconds, adding more time if needed. Stir until smooth.
Dip the donuts into the chocolate glaze and top with sprinkles. Let the donuts sit for 15 minutes until the chocolate hardens. Store in an air tight container for up to 2 days. Yield: 16 small donuts.
Nutrition Information (per donut): 136 calories; 3.9 g. fat; 27 mg. cholesterol; 213 mg. sodium; 23.6 g. carbohydrate; 0.9 g. fiber; 2.9 g. protein
Result: Soft, pumpkin doughnuts dipping in a simple chocolate glaze and finished off with sprinkles. These were simple to make and perfect for the upcoming Halloween holiday! And certainly kid-approved! These weren’t whole wheat or as low-calorie as some of the recipes I’ve tried. They were, however, worth every last calorie in every bite. These kept well in the fridge for several days, too! Enjoy!
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Question: If you could head off on a vacation to anywhere in the world today, where would you choose?
Happy weekend,
Costa rica or Tuscany… You can pick! I was an exchange student to cr and fell in love with the people the place the everything but Tuscany is my dream so either way I’d be golden
These look awesome! I don’t know tha tI would choose chocolate for my glaze though….maybe? I mean I do like chocolate and pumpkin together, but for some reason I imagine a white glaze if I made these 🙂 Maybe not…. Either way, I want one in my belly.
I would go to Italy. I am so jealous that you used to live there! Nick and I HAVE to go sometime, since we are…..technically from there.
Yum! Glad you enjoyed them as much as we did! Since there is already 4 inches of snow outside, I’d like to go to Hawaii for the weekend!
Back pack through Europe….or to the bottom of the Grand Canyon. I know…not comparable but I want to do both!
Donuts look AMAZING!!!! Better looking than at the stores!
I think I say this every time you post donut recipes, but i really need to get to buying a donut pan! What is WRONG with me?!?!? THese look awesome.
Given that it’s supposed to SNOW here this weekend…I am super jealous of your parents. If they ever need an extra person to go along with them…I can absolutely take time off work.
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HEY! Get in line! 😉
Bali. Yep. Bali. It’s in my 5 year plan 😉
Where did you get the donut pan? I went to Williams Sonoma to get one a few months back & they said they didn’t carry them (I ended up with a cute bundtlet pan, though.) I really want to do baked donuts… but I need a pan!
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Amazon.com! 🙂 http://www.amazon.com/Norpro-6-Count-Nonstick-Donut-Pan/dp/B0002KZSSC/ref=sr_1_1?ie=UTF8&qid=1319896986&sr=8-1 Are these healthy enough for HA, you think? I wasn’t sure 🙂
I would think so… tag it as “reduced calorie” or “lightened” or “recipe makeover” since it’s a healthier version of what would be a very high cal recipe. That’s been my thought from the beginning… not everything would be super strict low cal, etc., some things would be healthier twists on high calorie favorites. Let’s face it… people are going to eat chocolate covered donuts… we can only hope this would be their choice!
Yep, definitely insulin worthy!!
I’d love to have a taste at your doughnut, looks so delicious and the chocolate glazing makes the doughnut all mouth watering. Love the photo 🙂
holy smokes these look fabulous. i’m always a sucker for a pumpkin and chocolate combo. and whose inner child can resist a donut with sprinkles?!
Good grief, I really need to cave and buy one of those donut pans! These look awesome and if I would’ve bought one when I told myself to buy one a few weeks ago, then I would most definitely have these in the oven asap! Now…one to buying the donut pan asap instead! 🙂
I finally made these and it was worth the wait! I loved the subtle pumpkin flavor paired with the chocolate. I’m sure that I’ll be making this delicious recipe again and again instead of going out for high calorie donuts!