These cake-style baked doughnuts are a real treat. Unlike their fried cousins which need to be eaten within hours of making, these baked doughnuts will keep for a few days.
- large mixing bowl
- piping bag
- doughnut tins
- metal bowl
- cooling rack or tray
- 1 cup (250 mL) pure pumpkin purée
- 1/2 cup (125 mL) granulated sugar
- 1/2 cup (125 mL) packed light brown sugar
- 1/2 cup (125 mL) unsalted butter, melted (warm is OK)
- 1/2 cup (125 mL) full-fat sour cream
- 2 large eggs
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) ground nutmeg
- 1/2 tsp (2 mL) fine salt
- CHOCOLATE GLAZE:
- 6 oz (180 g) bittersweet chocolate, chopped
- 6 tbsp (90 g) unsalted butter, cut into pieces
- 1 tbsp (15 mL) corn syrup
- Chocolate sprinkles, for décor
- Preheat the oven to 350°F (180°C). Lightly grease your doughnut tins.
- In a large mixing bowl, whisk the pumpkin purée, granulated sugar, brown sugar, melted butter, sour cream, eggs, and vanilla until evenly combined.
- In a separate bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt and add all at once to the pumpkin mixture. Whisk together until evenly combined with no lumps visible. Spoon the batter into a piping bag fitted with a large, plain tip and pipe the batter into the prepared tins. Bake for about 20 minutes, until the doughnuts spring back when gently pressed. Turn out onto a cooling rack and allow them to cool completely.
- Chocolate Glaze: For the glaze, place the chocolate, butter, and corn syrup in a metal bowl and set this over a pot of barely simmering water, stirring gently with a spatula until melted. Remove the bowl from the heat and use immediately.
- Dip the tops of the doughnuts into the glaze and place upright onto a rack or tray. Sprinkle the doughnuts with chocolate sprinkles and let set for an hour before eating.