I know we have posted a lot of pumpkin recipes lately but this is the season and once you start eating pumpkin desserts you can't seem to get enough of them. I found this recipe at King Arthur Flour. All the other donut recipes I have made called for buttermilk which usually means half a carton of buttermilk gets thrown away. The recipe has a cinnamon sugar coating for the donuts but I decided to use my favorite topping of chocolate ganache and it goes together perfectly.
1/2 cup vegetable oil
3 large eggs
1-1/2 cups sugar
1-1/2 cups pumpkin puree
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1-3/4 cups + 2 tbsp all purpose flour
1/2 cup heavy cream
1 cup semi sweet chocolate chips
1 tbsp corn syrup
Preheat oven to 350 degrees. Lightly spray Pam on two donut pans. If you are like me and only have one then respray between baking batches. Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
Add the flour, stirring just until smooth.
Fill the wells of the donut pans about 3/4 full. I piped mine in with a piping bag to make it easier.
Bake the donuts for 15 to 18 minutes or until a toothpick inserted into the center of one donut comes out clean. Remove the donuts from the oven and after 5 minutes turn pan over and transfer the donuts to a cooling rack. While the donuts are cooling make the ganache. Pour 1/2 cup of heavy cream into a microwave safe bowl. Microwave on high for 1-1/2 minutes. Immediately pour the chocolate chips into the almost boiling heavy cream and stir into all the chips have melted. Add the corn syrup to make it a little firmer. Stir again until combined.
Drizzle ganache over cooled donuts.
Store wrapped but not tightly at room temperature for several days. Yields 12 donuts.
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