I have a new obsession. Like all obsessions, it’s not really all that good for me, but I can’t stop myself from indulging anyways.
Obviously, I’m talking about this recipe for Baked Chocolate Donuts with Pumpkin-Bourbon Glaze. They’re just about the best thing to come out of my oven in ages, with a tender, chocolatey base that’s bordering on not-sweet-enough until it’s dunked into the bright orange, subtly boozy glaze.
At least I can console myself with the knowledge that these donuts are almost kinda sorta almost healthy because they’re relatively low fat compared to their storebought counterparts, and they’re glazed with real vegetables (and bourbon… but let’s just ignore that part for now, shall we?). Not to mention that we all know chocolate is full of good-for-you antioxidants and stuff. So, y’know, one step removed from All-Bran, in the grand scheme of things.
OK, so maybe that’s all a big load of hooey, but at least these babies are a damn good excuse to eat cake for breakfast. (Not to mention probably one of the few cases where it’s socially acceptable to consume a splash of bourbon before noon.)
- 1 cup flour
- ⅓ cup cocoa powder
- 1 tsp instant espresso powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup packed brown sugar
- ½ cup buttermilk
- 1 egg
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 2 tbsp pumpkin puree
- 1 tbsp bourbon whiskey
- 1 tbsp heavy cream
- 2 cups icing sugar
- Place a rack in the upper third of the oven and preheat oven to 350F. Lightly spray a donut pan with cooking spray.
- In a medium mixing bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt.
- In a smaller mixing bowl, whisk together the brown sugar, buttermilk, egg, canola oil, and vanilla extract until smooth. Add to the dry ingredients, and stir together with a spatula until the mixture comes together in a thick batter.
- Scoop the batter into a piping bag fitted with a large plain tip. Pipe the dough into the prepared baking pan, filling about ⅔ full.
- Bake in preheated oven for 13-15 minutes, or until a skewer inserted into one of the doughnuts comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool off completely. Repeat with the rest of the batter. (You should have enough to make approximately 10 donuts.)
- Meanwhile, prepare the glaze by whisking together the pumpkin puree, bourbon, cream and icing sugar together in a small mixing bowl until smooth and thick. (If the glaze looks too runny, add more icing sugar, 1 tbsp at a time, until it reaches the right consistency. If it's too thick, add water, ½ tsp at a time.)
- Dip the donuts into the glaze, one at a time, then return to the wire rack for 15 minutes or so to allow the glaze to set.
These donuts also happen to be my contribution to this year’s Halloween edition of Holiday Food Blog Party, a semi-regular event where I join up with some of my favourite food blogger buddies to share some delicious holiday-themed treats. Halloween happens to be one of our faves, and for good reason… you should check out the seriously spooky treats these gals came up with!
- Mini Pumpkin Oreo Cheesecakes from Chocolate Moosey
- Liquid Ghost Halloween Cocktail from Pineapple and Coconut
- Peanut Butter White Chocolate Popcorn from The Girl in the Little Red Kitchen
- Nutty Peanut Buttery Caramel Apples from Hungry Couple
- Creepy Crawly Coffee Cake from gotta get baked
- Chocolate Sugar Cookies from Jen’s Favorite Cookies
- Baked Chocolate Donuts with Pumpkin Bourbon Glaze from Crumb
- Count Chocula Peanut Butter Marshmallow Treats from Cupcakes and Kale Chips
- Devil’s Wing Sauce from Magnolia Days
- Spider Web Cookie Cake from That Skinny Chick Can Bake