November 18, 2015
Every year for Thanksgiving, I bake a huge batch of pumpkin chocolate chip cookies (recipe on talesofthedinnerbelle.com
). My kids and now my grandchildren love them, and now I’ve created a treat that is on its way to becoming another favorite at our house this time of year.
These Pumpkin Doughnuts with Chocolate Glaze are delicious and moist, and yet they are really simple to make. The one “ingredient” that is needed and most people don’t have is a doughnut pan. Specialty kitchen stores have them and they are available online. They really make a difference in this recipe, but you can also use a mini-muffin tin.
The moist and cakey doughnut is made from just three ingredients. Make sure you use pure pumpkin and not pumpkin pie filling. Also, the bittersweet chocolate is a must. It gives the glaze a tasty tang, and using regular chocolate chips will make the glaze too sweet.
For my last batch I made a dozen and a half, and by morning there were only two left. I have a feeling this recipe with its combination of flavors is sure to become a new tradition at our house.
******BELLE'S PUMPKIN DOUGHNUTS WITH CHOCOLATE GLAZE
1 (15.25 ounce) box spice cake mix (dry)
1 (15 ounce) can pure pumpkin
½ cup butter
¼ cup heavy cream
1 tablespoon light corn syrup
2 teaspoons vanilla extract
½ cup bittersweet chocolate chips
In a large bowl, mix together the dry cake mix, eggs and pure pumpkin. Spoon into doughnut pan that has been coated with cooking spray. Bake for 11-12 minutes or until the tops spring back when touched. Remove from pans and cool on wire racks.
In a heavy saucepan, melt the butter over low heat. Add the milk, corn syrup, and vanilla and mix well. With a whisk, stir in the chocolate until the mixture is melted and smooth. Remove from heat and whisk until shiny. When donuts are cool, carefully dip each one into the chocolate to coat the top. Return to the wire rack. Let the donuts stand for about an hour before eating.