Pumpkin Donuts with Chocolate Ganache Recipe – Easy Fall Baking

Last Updated on 6 months ago by Neha Deshmukh

Pumpkin Donuts with Chocolate Ganache Recipe – Easy Fall Baking

Hello friends! Fall is officially here, and you know what that means – pumpkin everything! I absolutely adore this time of year, and these pumpkin donuts with chocolate ganache have quickly become a family favorite. They’re soft, spiced just right, and that chocolate ganache? Oh my goodness. Trust me, you need these in your life. They’re surprisingly easy to make, too – perfect for a cozy weekend baking session.

Why You’ll Love This Recipe

These aren’t just any donuts. They’re a little slice of autumn happiness! They’re wonderfully moist thanks to the pumpkin, beautifully spiced with that warm pumpkin pie flavor, and the chocolate ganache adds a touch of indulgence that takes them over the top. Plus, they’re relatively quick to whip up, making them ideal when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to create these delightful pumpkin donuts:

• 1 cup all-purpose flour (about 120g)
• 1 teaspoon baking powder (4g)
• Pinch of baking soda
• ½ teaspoon salt (3g)
• 1 teaspoon pumpkin pie spice (4g)
• ¾ cup + 1 tablespoon light brown sugar (160g)
• ½ cup + 2 tablespoons pumpkin puree (about 120g)
• 1 large egg
• 3 tablespoons canola oil (45ml)
• ½ teaspoon vanilla extract (2.5ml)
• 3.5 tablespoons milk (50ml)
• 4 oz chocolate (about 115g), chopped
• ½ cup + 2 tablespoons heavy cream (140ml)

Ingredient Notes

Let’s talk ingredients for a moment! A few little things can make a big difference.

• Pumpkin Puree: Please, please use pure pumpkin puree, not pumpkin pie filling! Pie filling has added sugar and spices, which will throw off the recipe. Look for 100% pumpkin.
• Pumpkin Pie Spice: You can find pre-made pumpkin pie spice blends in most supermarkets. Or, if you’re feeling ambitious, you can make your own! A good blend usually includes cinnamon, ginger, nutmeg, and cloves.
• Chocolate: I prefer using a good quality dark chocolate (around 60-70% cacao) for the ganache. It provides a lovely contrast to the sweetness of the donut. But milk chocolate works beautifully too, if that’s what you prefer!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar. Just give it a good mix to combine everything.
3. In a separate bowl, whisk together the pumpkin puree, canola oil, egg, vanilla extract, and milk. You want it nice and smooth.
4. Now, gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Don’t overmix! Overmixing develops the gluten and can make the donuts tough.
5. Pour the batter into a greased donut pan, filling each cavity about ¾ full.
6. Bake for 10-11 minutes, or until a toothpick inserted into the center comes out clean.
7. While the donuts are baking, let’s make the ganache. Chop the chocolate and place it in a bowl. Heat the heavy cream until it’s simmering, then pour it over the chocolate. Let it sit for about 5 minutes to soften the chocolate.
8. Then, whisk the chocolate and cream together until smooth and glossy.
9. Once the donuts are completely cool, dip each one into the chocolate ganache.
10. Place the dipped donuts on a wire rack to allow the ganache to set. And that’s it!

Expert Tips

• Don’t Overbake: Keep a close eye on the donuts while they’re baking. Overbaked donuts will be dry.
• Cool Completely: Make sure the donuts are completely cool before dipping them in the ganache. Otherwise, the ganache will melt right off!
• Grease the Pan Well: A well-greased donut pan is your best friend. It’ll ensure the donuts release easily.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). Use plant-based milk and vegan chocolate.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Spice Level Adjustment: Add a pinch of cayenne pepper to the batter for a little kick! My friend, Priya, loves this.
• Festive Glaze Options: Instead of chocolate ganache, try a simple powdered sugar glaze flavored with vanilla or maple extract. A sprinkle of cinnamon sugar is also lovely.

Serving Suggestions

These donuts are best enjoyed fresh! They’re perfect with a cup of hot coffee or chai. They also make a wonderful addition to a fall brunch spread.

Storage Instructions

Store leftover donuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed within the first day, though!

FAQs

Let’s answer some common questions:

• What is the best type of pumpkin puree to use? Always use 100% pure pumpkin puree, not pumpkin pie filling.
• Can I make these donuts ahead of time? You can bake the donuts a day ahead and store them in an airtight container. But I recommend dipping them in the ganache just before serving.
• How do I prevent the donuts from sticking to the pan? Grease the donut pan very well with cooking spray or butter.
• Can I use a different type of oil? Yes, you can use vegetable oil or melted coconut oil instead of canola oil.
• What can I substitute for heavy cream in the ganache? You can use half-and-half, but the ganache won’t be as rich and thick. You could also try coconut cream for a vegan option.