|Baked Pumpkin Donuts with Dark Chocolate Midnight Frosting for HALLOWEEN!|
I started preparing for Halloween in the middle of August. That's how long it will take me to make the Bambi costume that my daughter Gwen requested. I'm no seamstress, so after all of the time I'm going to spend sewing white felt spots, she will still look like roadkill.
My other daughter isn't old enough to make costume requests, so I'm free to put her in whatever cute pink bunny fluffiness that my heart desires. I think my husband wants her to wear this:
Assuming that I can successfully procure cute costumes for my kids in time, I plan to host a Halloween party for Gwen's little friends from Montessori school. These Baked Pumpkin Spice Cake Donuts with deep, dark chocolate ganache frosting will take center table.
Apart from being ridiculously easy to make, they are super-duper moist. And the chocolate ganache frosting compliments the pumpkin perfectly.
They bake in 7 minutes, which sure beats standing over hot oil for 30 minutes for fried donuts. I'm going to claim that I made baked pumpkin donuts for the kids because they're healthier, but you and I both know that it's just laziness.
That, and I'm sure I'll need to schedule in some extra time for a last-minute Target run to buy a crappy costume after I botch my daughter's homemade one.
Target at 5pm on Halloween night will probably only have a couple of Sexy Nurse costumes in XXXL size left.
I foresee a bad parenting moment.
(makes one dozen large baked donuts)
Baked Pumpkin Spice Cake Donuts
1 cup sugar
3/4 cup all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking soda
1 cup canned pumpkin
1 tsp vanilla extract
Dark Chocolate Midnight Frosting
1/4 cup sugar
1/4 cup unsweetened cocoa powder
pinch of kosher salt
1/3 cup half and half
2 tbsp light corn syrup
4 oz chopped bittersweet chocolate
3-4 tbsp boiling water
- Preheat oven to 375° F and coat your Donut Pan with cooking spray.
- In a medium mixing bowl, combine sugar, flour, pumpkin pie spice and baking soda. Whisk to blend and aerate.
- In a separate bowl, beat the eggs and stir in pumpkin and vanilla. Gently fold wet ingredients into dry ingredients until just combined. Do not overmix because over-handing cake batter makes it tough and dry.
- Pipe batter into donut pan and bake for 7-8 minutes or until an inserted chopstick comes out clean. Let cool directly in the pan.
- While donuts are cooling, make the frosting. In a medium saucepan, combine sugar, cocoa powder, salt, half and half and corn syrup over medium heat until boiling.
- Pour over chopped chocolate in a heatproof bowl and stir vigorously with a spoon to dissolve chocolate.
- Stir in boiling water, a tablespoon at a time until you've reached the desired consistency, which is smoother than cake frosting but not runny.
- Spoon on top or dip cooled donuts into the frosting and decorate with Candy Eyeballs.