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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.
UGH.
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.
Triple UGH.
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.
Servings: 12 Doughnuts
Calories Per Serving: 307 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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)
Glaze
- 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
Instructions
- 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!
Just had the same awful message “not enough room”… but also just found G-Technology drives which I’m suddenly in love with + they’ve been so easy to use to back up a zillion photographs. As for the doughnuts, totally making these for my husband’s wilderness hunting adventure this weekend. Thanks for helping me score cool wife points!
It is the worst, right?!?
Thanks! Have a fun weekend!
I just want to face plant into these donuts!! That hot cocoa glaze though.
Thanks Lucia! Have a fun weekend!
These look incredible. I’m a big fan of chocolate and pumpkin, so these are right up my ally! And I’m so inspired by your hot cocoa glaze. That’s so smart!
xx Sydney
Thanks Sydney! Hope you have a great weekend! 🙂
UGH. I had to get a new flash drive recently because of the same issues. Unfortunately, it’s part of the struggle of being a food blogger.
Loving these donuts by the way! I love the way you styled them and how vibrant the orange from the pumpkin and the chocolate are together. xoxo
It is the worst! I hate backing up files! HA!
Thanks so much, Michelle! Hope all is well and have a fun weekend! Xo
Two things:
1. The hard drive issue – I hear ya because shooting in raw files take up all the space in the universe and galaxies. I bought a 2TB external hard drive and transfer all my pics from ipad to computer to the external hard drive. It is FABULOUS! I have more pics than anyone wants to know about but I’m always afraid that I might need one specific one and won’t be able to find it!
2. Baked doughnuts – I made them last week and let me tell you they were a huge hit. They actually tasted pretty light and not too cakey and the best part was the fun I had with glaze flavours.
These pumpkin ones look amazing. As always, a great job Tieghan! xo
Ahh! That is me with my photos…way too many, but I am afraid to get rid of them!
Thanks so much, Debi! Have the best weekend!
The recipe above has baking soda, on the video you use baking powder. Before I make these, which one should I use? Thanks!
Hi! Thank you SO much for catching that. It is actually baking powder. I fixed the recipe so that it reads correct. Hope you love the doughnuts and thanks again!
I’ve been wanting to buy a donut pan to make donut shaped cupcakes with – and now I have the perfect recipe to break in the new pan with. These look pretty – donuty perfect – and I am dying to eat the chocolate by the spoonfuls!! A guy at work was just telling me that I should back all of my photos up on a cloud. I totally hate tech stuff!
I have been thinking about a cloud! Maybe I should try ti!
Thanks so much and have a fun weekend!
Not having enough storage space for your photos sounds so stressful; hope everything turns out alright 🙂
And I’m super-duper glad you had enough storage space for these photos; because they look AMAZING! I need these doughnuts in my life!
It is SO stressful! Thanks so much and have a fun weekend!
I have made baked GF donuts and they do taste like a cupcake. These do look yummy.
Thanks!
I LOVE the idea of hot cocoa glaze. That is so crazy perfect girl!! Have a great weekend! 😀
Thanks Sarah! Have a great weekend!
Oh weird! These donuts LOOK fried…how on earth did you manage that?! Such a decadent baked treat girl!! And yeah, definitely back those photos up. I lost about 10 recipes worth once and it KILLED me.
haha! Thanks, fired is good! 🙂
Oh no!! That is my worst fear! THANKS!
I have all these ingredients! These are seriously calling my name!
Thanks Cassandra!
I am on the search for a doughnut pan this weekend…..I am so doing these. I love doughnuts and your homemade ones, can only be the best… and yum, all that chocolate, can’t wait !!! These wont last a day in my house :-).
hehe! Thank you! I hope you love them!
I don’t appreciate doughnuts, normally. My son, on the other hand is a huge fan, but I don’t allow him more than perhaps one a year… because they’re shop bought, not homemade, because they’re fried, because they have too much stuff I don’t agree with inside them. And now you throw this recipe at me and I don’t have an excuse for not letting the little man have doughnuts more often!! I mean, there’s pumpkin in them!! And they’re baked!!! AND I AM TOTALLY CRAVING ONE!! I can’t find canola oil in Portugal, can I substitute for any other oil? Would a good olive oil work?
http://bloglairdutemps.blogspot.pt/
YEAH! I made doughnuts you can like! YES! 🙂
Thanks Miranda!
Oh and olive oil will be fine!
I couldn’t find a donut pan last minute so I made monster cake pops !!!i have a pic but not sure where to post! Turned out great!
I’m so on the same page as you on the baked donut not being a donut thing. I said it many times before they should have some other name. Putting the name issue aside, I love them. Yours look amazing and chocolate is always a winner.
Thanks Kristina!