DSC_0110-001

Let me just say that if you still need a reason to go out and buy a doughnut pan, you’ve found it right here.  It will be the best ten bucks you’ll spend this fall.  These  churro/doughnuts are crunchy on the outside and lightly spiced  and pumpkin-y on the inside.  And that’s not even counting the to-die-for hot chocolate dunking sauce with a hint of cinnamon.

DSC_0055-001

These doughnuts are one bowl jobs, so you have no excuse not to try them.  If you’ve ever had churros and chocolate sauce then you know how intoxicating it is to dunk a crispy light pastry into thick warm chocolate.  Add in the whole pumpkin thing, and the fact that they’re baked, not fried, and I think this is an open and shut case…you need to make these, today.

DSC_0003-001 DSC_0004-002

I used raw sugar to coat the doughnuts and I liked that for two reasons.  One, it sparkles much better than regular sugar and, two, it adds a nice crunch to the outside of the doughnut, which mimics the texture of a fried doughnut or churro.  Look for it in the regular baking section of your market.  You can use regular sugar as well, but I recommend the raw.  Just remember to coat the doughnuts while they are still warm, that way the sugar will stick.

DSC_0140-001
I mixed all purpose flour with whole wheat and oat flours, just because I like to do that, I like the variety.  But you can certainly use all regular flour if you like.

Pumpkin Churro Doughnuts with Warm Chocolate Sauce

Yield: 2 dozen +

What You Will Need

    for the doughnuts
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups canned pumpkin (not pie filling)
  • 1/4 tsp each: cloves, nutmeg, ginger, cardamom, allspice and cinnamon
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • for the coating
  • 1 cup raw sugar
  • for the chocolate sauce
  • 1 cup heavy cream
  • 4 oz bittersweet chocolate chips (about 3/4 cup)
  • 1/4 tsp cinnamon

Instructions

  1. Set the oven to 350F
  2. In a large bowl whisk together the eggs, oil, spices, sugar, pumpkin, salt and baking powder.
  3. Fold in the flours, and mix until just combined. Don't overmix.
  4. Lightly spray your doughnut pan with cooking spray, even though it is non-stick. Fill the molds 3.4 full with the batter. An easy way to do this is to put the batter in a large baggie and cut off the tip from one corner. Then pipe the batter into the molds. If you only have one pan, just cook the doughnuts in two batches, but remember to clean out the wells thoroughly between batches, and re-spray them.
  5. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Don't over bake.
  6. Let the doughnuts cool only briefly and then ease them out of the pan and onto a rack.
  7. While the doughnuts are still warm, coat them with the sugar. I did this by putting the sugar in a paper bag and then, one at a time, putting in the doughnuts in and gently tossing them in the sugar. Be careful and do this one at a time, you don't want to break the tender doughnuts. It is important to do this while the doughnuts are still warm, so the sugar will stick.
  8. To make the sauce, heat the cream and cinnamon to a simmer, then pour over the chocolate chips. Let them sit for 10 minutes, and then stir until the sauce is smooth and glossy. Serve immediately with the doughnuts.

Notes

The doughnut part of this recipe is adapted from King Arthur Flour

http://theviewfromgreatisland.com/2013/09/pumpkin-churro-doughnuts-with-warm-chocolate-sauce.html

DSC_0109-001

Q & A ~

Q: Can I use all regular flour in place of the whole wheat and the oat flours?

A: Yep, no problem.

Q: Can these be made as mini muffins, or in a mini doughnut pan?

A: Yes, just adjust the cooking time, but remember, it’s not as easy to dunk a muffin!

Q: Can I use milk chocolate for the sauce?

A: Yes.

DSC_0053-001

DSC_0062-001

Each time I made baked doughnuts I’m blown away by how good they are.  They aren’t just a gimmick.  I think it has to do with the shape and the quick baking time, but they are super light and really quite delicious.

Enjoy!

Tagged with →  
blog_share_subscribe
Share →

24 Responses to Pumpkin Doughnuts w/ Chocolate Sauce

  1. Really great combination. Great pic too. Fun donut. Do I have to share it with anyone if I make them?

  2. Valerie says:

    You had me at churro/doughnut. Lucky for me, I just happen to have a mini doughnut pan begging to be put to work!

  3. shannon says:

    so perfect for fall, and the chocolate sauce really puts it over the top! i’ve been toying (again) with buying a donut pan…i go back and forth, but it really seems like something maybe i need to get at this point. i doubt that my waistline agrees, but i still want it. ;)

    • Sue says:

      Maybe I’m a victim of my own hype ;), but I think the main reason doughnuts are bad is because of the frying. Take that away and you’re left with a fairly benign little treat.

  4. Wow – these are gorgeous – absolutely perfect for fall. I love my little donut pan :) But I would love it more if these came out of the oven!

  5. Barbara says:

    Totally to die for, Sue. Love your foodie photos and the chocolate dripping down the side of the cup!
    Have some pumpkin recipes ready to make, but can’t find pumpkin yet…I usually stash some from the fall before, but forgot last year!

  6. Jacqueline Paishon says:

    What size can of pumpkin?

  7. Tam. says:

    Would almond flour work for these?

    • Sue says:

      Not sure, Tam. I always think it’s worth a try to experiment, but I haven’t tried it myself. I do think that you could use gluten free flour in place of the wheat flour, and King Arthur Flour sells it.

  8. Amazing! That chocolate sauce has me totally sold!

  9. These have me absolutely drooling – you’ve definitely convinced me of the need to own a donut pan!!

  10. A doughnut pan – don’t recall seeing them about. On the look out…. now baked ones seem so much better than fried.

  11. Yummy Sue! I don’t make donuts very often because the only kind I’ve made is the deep fried variety. It’s definitely time to buy the donut pan!

  12. Karen Harris says:

    I don’t have a donut pan, but I just bought a donut hole on clearance that I bet would be amazing! Love this recipe. I can’t wait to try it out.

  13. Kulsum says:

    I’m certainly not a doughnut person but churros! – bookmarking this.

  14. They look incredible, Sue! I love making pumpkin donuts and made some earlier this year before it was even pumpkin season. I love the big sugary crystals on yours (and also your Q&A at the end of the post -smart!!) Pinned to my pumpkin board!

  15. deb says:

    Thanks so much for the Q&A info – I was all set to wait til I got to the store to find some oat flour and now I don’t have to! Love your site by the way…

  16. Monique says:

    Are they ever nice looking too..my daughter wants a donut pan..i think I do too now:)

  17. What cute little doughnuts, love the chocolate sauce!

  18. Stacey says:

    I’m with DOM…running out to get a donut pan! These look amazing! I love your blog, thank you :)

  19. Dom says:

    I just never thought of owning a donut pan but its my birthday next week and you can guess what I’m going to ask for. They look so gorgeous and I live the special flavours you’ve used here x

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *