Baked Chocolate Donuts with Pumpkin-Bourbon Glaze
Prep time
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These deeply chocolatey cake donuts are frosted with a boozy pumpkin glazed for a fall dessert that's all treat and no trick.
Recipe type: Dessert
Serves: 10
Chocolate Donuts:
  • 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
Pumpkin-Bourbon Glaze:
  • 2 tbsp pumpkin puree
  • 1 tbsp bourbon whiskey
  • 1 tbsp heavy cream
  • 2 cups icing sugar
  1. Place a rack in the upper third of the oven and preheat oven to 350F. Lightly spray a donut pan with cooking spray.
  2. In a medium mixing bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 13-15 minutes, or until a skewer inserted into one of the doughnuts comes out clean.
  6. 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.)
  7. 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.)
  8. 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.
Recipe by Crumb: A Food Blog at