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.
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.
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.
- 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
- 1 cup raw sugar
- 1 cup heavy cream
- 4 oz bittersweet chocolate chips (about 3/4 cup)
- 1/4 tsp cinnamon
- Set the oven to 350F
- In a large bowl whisk together the eggs, oil, spices, sugar, pumpkin, salt and baking powder.
- Fold in the flours, and mix until just combined. Don't overmix.
- 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.
- Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Don't over bake.
- Let the doughnuts cool only briefly and then ease them out of the pan and onto a rack.
- 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.
- 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.
The doughnut part of this recipe is adapted from King Arthur Flour
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?
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.