Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze.
Can we all take moment and just have a doughnut… Please?
Cause I mean, it is Friday and I am FRIED. My brother just tried to talk me through transferring files on to my hard drive and I feel so confused my brain can’t take any more.
I shot so many recipes this week that I am having a huge freak out moment. I NEED to back these photos up ASAP. I back up my files regularly, but not as often as I should. So I FaceTimed with Kai to help me organize my hard drive…I think I sort of get it… but then not really.
I hate tech stuff.
Also, he says I need a new hard drive because I’ve used up almost all the space on my current drive. You guys, you don’t even want to know how much I paid for my first hard drive. Like another one, really? NOOOO.
Double also, Kai says I take too many photos. I have to say, I think he might be right. Never enough storage space. Both in real life… and on the computer.
But let’s talk about fun, fun, fun stuff!!
Stuff like these Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze!
Typically I’m all about a really good fried doughnut. In fact, for a while I was completely and 100% percent against baked doughnuts. To me, a baked doughnut is just a cupcake shaped like a doughnut. I mean, cool and all, but not cool enough for me to be like, yes – I need that! Plus, the doughnut pan takes up space in my kitchen…space that I am quickly running out of!
So why the change of heart?
Well… my thoughts about baked doughnut still haven’t changed, BUT, I love these doughnuts (that I secretly think should be called cupcakes). They are totally fun and hey, let’s be honest, they wouldn’t be nearly as cute if they were a cupcake. Cupcakes are out… doughnuts are in. Didn’t you know?
OKAY, so you guys are going to kill me but I have been sitting on this easy, somewhat healthier dessert ALL MONTH LONG. I originally planned for these to go up the first Friday in October, but I just kept pushing it back and back because Halloween things seemed more urgent. See this post, this post, this post, this post AND this post…I went a little Halloween crazy this year!!
But finally, the day has come to share these pumpkin doughnuts.
These pumpkin doughnuts that I love! They are moist, pumpkiny and dripping with the most delicious hot cocoa glaze that will surely warm you up inside. Ahh….wait, are you guys even cold yet or is that still just me?
Did I mention that as I was hiking early Wednesday morning it totally snowed on me? Cause that happened. It was the first official flakes to land on my face of the season. I can’t say I am ready for that yet, but I didn’t HATE it. And then it continued to snow, and snow…like full on, covering the ground, the trees and especially the mountain tops! I have to say… it was pretty!
Anyway, these baked buttermilk pumpkin doughnuts are exactly what you need today. Whether you’re freezing your butt off or not, you need these doughnuts. Even if only because you made it through the week!
They are so simple and easy, just mix everything all up in a bowl, bake, dip in glaze, cover in toasted pecans and more chocolate (if you’re into it) and EAT. Personally I’m a huge fan of eating these warm out of the oven while the glaze is still melty, but you can let them sit too. Either way they are perfect.
The buttermilk keeps them crazy moist, the pumpkin keeps them tasty, and the hot cocoa glaze just seals the deal…but of course you knew that!
Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 eggs
- ¾ cup brown sugar
- ¼ cup canola oil
- ¾ cup pumpkin puree
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- chopped chocolate for topping (optional)
- chopped roasted pecans for topping (optional)
- 1/3 cup milk
- 1 teaspoon instant coffee granules optional
- 1 ¼ cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat the oven to 350 degrees F. Spray a 6-cup doughnut pan with nonstick cooking spray or lightly grease with butter.
- In a large mixing bowl, combine the flour, baking powder, salt and cinnamon. In another medium mixing bowl, whisk together the eggs, brown sugar, canola oil, pumpkin puree, buttermilk and vanilla until smooth. Pour the wet ingredients into the dry and mix until the batter is smooth.
- Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8 to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The doughnuts are supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing. Repeat with the remaining batter.
- To make the glaze, heat the milk until it begins to steam, remove from the heat and stir in the instant coffee. Allow to sit a minute or two and then whisk in the powdered sugar, cocoa powder, vanilla and salt until smooth. If the glaze is too thin, just add more powdered sugar until your desired thickness is reached. If the glaze is too thick, thin with more milk.
- Once the doughnuts have cooled, invert the doughnut into the glaze and let the excess drip off. If desired, sprinkle with chopped chocolate and pecans. The doughnuts can be stored, in an airtight container for up to 3 days. Enjoy!
That hot cocoa glaze situation, it’s real… and it’s awesome!
PS you can also find a really fun video on just how to make these doughnuts over on the Colorado Home & Lifestyles site. Check it out here!