Ingredients
Equipment
Method
- Preheat the oven: Preheat oven to 350°F (175°C). Lightly grease a 12-cavity donut pan, making sure to coat the center sections well.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Mix the wet ingredients: In a separate large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, milk, melted butter, and vanilla until smooth.
- Make the batter: Gradually add the dry ingredients to the pumpkin mixture. Gently fold with a spatula just until combined. Do not overmix.
- Fill the pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter evenly into the donut cavities, filling each about two-thirds to three-quarters full.
- Bake: Bake for 12–16 minutes, or until the donuts are puffed and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool: Let the donuts cool in the pan for about 5 minutes, then carefully transfer them to a wire rack. Allow them to cool completely before decorating.
- Melt the chocolate: Place chocolate chips in a microwave-safe bowl. Microwave in short intervals, stirring between each, until completely smooth. If needed, mix in a small amount of neutral oil to make the chocolate easier to drizzle.
- Decorate: Dip the tops of the cooled donuts into melted chocolate or drizzle the chocolate over them using a spoon or piping bag. Add decorative sprinkles while the chocolate is still wet, if desired.
- Set and serve: Allow the chocolate to set for approximately 20–30 minutes before serving. Add a light dusting of powdered sugar if desired.
Notes
Use 100% pumpkin puree, not pumpkin pie filling.
Measure flour carefully to prevent dry or dense donuts.
Do not overmix the batter; mix only until the dry ingredients are incorporated.
Make sure the melted butter has cooled slightly before combining it with the eggs.
Avoid overfilling the donut cavities because the batter will expand while baking.
Allow the donuts to cool completely before adding chocolate so the decoration sets properly.
For the best texture, enjoy the donuts fresh or store them in an airtight container at room temperature for 1–2 days.
Undecorated donuts can be frozen for up to 2–3 months. Thaw at room temperature before decorating.
For a stronger pumpkin-spice flavor, add a small amount of ground cloves or allspice to the dry ingredients.
Measure flour carefully to prevent dry or dense donuts.
Do not overmix the batter; mix only until the dry ingredients are incorporated.
Make sure the melted butter has cooled slightly before combining it with the eggs.
Avoid overfilling the donut cavities because the batter will expand while baking.
Allow the donuts to cool completely before adding chocolate so the decoration sets properly.
For the best texture, enjoy the donuts fresh or store them in an airtight container at room temperature for 1–2 days.
Undecorated donuts can be frozen for up to 2–3 months. Thaw at room temperature before decorating.
For a stronger pumpkin-spice flavor, add a small amount of ground cloves or allspice to the dry ingredients.