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Baked Pumpkin Spice Donuts with White Chocolate

Fall is in the air and all things pumpkin are in full-throttle ahead. Looking for your next scrumptious pumpkin recipe? Look no further! These Baked Pumpkin Spice Donuts with White Chocolate are both wonderfully delicious and simple to whip up! As you bite through the white chocolate topping, cinnamon-sugar coating and get into the pumpkin spice donut, all your pumpkin dreams are going to come true. Not even exaggerating on this one!

 

You guys, I’m not even kidding with how good these turned out. Even non-pumpkin lovers couldn’t get enough of these! That’s always a good sign in my book. These Baked Pumpkin Spice Donuts with White Chocolate are perfect for any fall brunch, Saturday morning or could even be passed off as a dessert! How fun would it be to have these sitting around at your next get-together?

You know what’s also so great about baked donuts? They’re not fried, so therefore they are healthier, which means you can eat more of them 🙂 That’s how it works, right?

Print

Baked Pumpkin Spice Donuts with White Chocolate


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 8 donuts 1x

Description

Fall is in the air and all things pumpkin are in full-throttle ahead. Looking for your next scrumptious pumpkin recipe? Look no further! These Baked Pumpkin Spice Donuts with White Chocolate are both wonderfully delicious and simple to whip up! As you bite through the white chocolate topping, cinnamon-sugar coating and get into the pumpkin spice donut, all your pumpkin dreams are going to come true. Not even exaggerating on this one!


Scale

Ingredients

For the donuts:

  • 2 cups flour
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice

For the coating:

  • 4 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 2/3 cup sugar

For the ganache:

  • 3/4 cup heavy cream
  • 1 cup white chocolate melting chips

Instructions

For the donuts:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs and heavy cream until smooth. Whisk in the pumpkin puree, melted butter and vanilla extract.
  2. Fold the flour, sugar, salt, baking powder, cinnamon and pumpkin pie spice into the wet mixture until a batter has formed, it’s ok if it’s a little thick. Spoon the batter into a piping bag or a plastic food storage bag that has a corner snipped off. Pipe the batter into a greased donut baking pan, filling each one about 3/4 of the way full.
  3. Bake for 15-18 minutes, or until the tops are golden brown and they are cooked through. Let them cool slightly in the pan before turning them out onto a cooling rack to cool.

For the coating:

  1. In a medium bowl, combine the sugar and cinnamon. Have the melted butter ready to go in a separate medium-sized bowl.
  2. Starting an assembly line process, dunk each donut completely in the melted butter, making sure to get some on all sides and center, and then coat the donut in the cinnamon sugar. Transfer the coated donuts to a baking sheet fitted with a wire rack to set.

For the ganache;

  1. In a small sauce pan, heat the heavy cream over low heat until it just starts to simmer. Whisk in the white chocolate melting chips until completely melted and smooth.
  2. Drizzle, pour or dunk the donuts with the white chocolate ganache for topping. Enjoy!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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