baked pumpkin spice donuts
- 1 ½ cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ⅓ cup butter
- 2 ½ cup whole wheat flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ¼ tsp cinnamon
- 4.5 ounces 75% dark chocolate (chopped)
- 1/4 cup half and half
- Preheat the oven to 350 degrees. Grease 2 6-cavity donut pan (or 1 12-cavity donut pan) with melted butter or nonstick cooking spray.
- In the bowl of a standing mixer, combine sugar, eggs, pumpkin puree. Mix until completely blended.
- Melt the butter in a medium sauce pan over medium low heat (use a light colored pan if possible). Continue to heat the melted butter, swirling the pan occasionally, until it starts to brown and you notice a nutty aroma. Once the butter browns keep a close eye on it because it can burn easily at this point. Immediately remove the pan from the heat and pour the browned butter into a bowl or measuring cup so that it can cool.
- Add the cooled browned butter to the egg mixture and mix until fully combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the egg mixture and mix until fully combined.
- Use a rubber spatula to scoop the batter into a large, gallon zip-lock bag. Cut off one corner of the bag and pipe the batter into the prepared donut dish. Bake for 18-25 minutes until a toothpick inserted into the donut comes out clean.
- Allow the donuts to cool completely before frosting them.
- While the donuts cool, combine the dark chocolate and half and half in a heat proof bowl. Bring 2 inches of water to a simmer in a small saucepan. Keep the heat on low and place the bowl of chocolate over the pot of simmering water.
- Stirring constantly, allow the chocolate and half and half to melt together until completely smooth. Remove from the heat.
- Dip the cooled donuts into the melted chocolate and smooth with a butter knife. Let the chocolate harden at room temperature.