Baked Pumpkin Donuts with Chocolate Glaze – Perfectly soft & moist baked pumpkin donuts topped with a sweet chocolate glaze & loaded with chocolate chips in every bite!
If there’s one thing my family can all agree on, it’s D-O-N-U-T-S (or doughnuts).
When we were kids, my uncle had a part-time job as a baker for a coffee shop. Every few days or so he would bring over a couple boxes of freshly made donuts for us to enjoy. We would squeal at all the different choices – my favorites were always the glazed or frosted ones.
It’s still a special treat any time we get to pick up a few donuts for a weekend treat but whenever I make them at home, it’s the best treat ever.
That leaves more room for the glaze right? Haha, I know – my priorities don’t make sense – but hey, the glaze was and still is my favorite part.
Baked Pumpkin Donuts with Chocolate Glaze
These Baked Pumpkin Donuts are really easy to whip up with only 2 bowls to dirty – plus the donut pan. These are packed with pumpkin and pumpkin spices . The melted coconut oil and pumpkin puree help keep these super soft and moist even after the next day.
Plus, if you love chocolate and pumpkin together, these are loaded with chocolate chips in every bite!
They bake up in about 10 minutes and while they taste amazing on their own, I promise that you will love them even more once you dip them into the chocolate ganache glaze. And don’t forget to toss on some fall sprinkles if you want to make them pretty and festive.
Make a batch of these to enjoy with your coffee or tea and since they’re baked, that means they make a healthy breakfast too right? At least that’s what I tell myself 🙂
- 4 oz (1/2 cup) semisweet chocolate chunks or chips
- 3 tablespoons heavy cream
- 2 teaspoons unsalted butter softened
- 1 teaspoon light corn syrup for glossy sheen - can omit if desired
- Preheat oven to 350 degrees F. Lightly grease a 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 a 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 3-4 seconds and then whisk until completely melted and smooth. Whisk in butter and corn syrup * only for the sheen if desired. *
- Let the ganache cool until just thick enough to spread or dip.
- Once the 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.
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.