Looking for an easy chocolate glazed donut recipe? These super fun pumpkin chocolate Halloween donuts have a homemade chocolate ganache and are decorated with plenty of colourful sprinkles! They’ll surely be a hit!
Heading your way today with a Halloween recipe.
I went there.
No, it’s not too early.
It’s just around the corner.
And what way to channel festive Halloween vibes then with pumpkin spiced donuts (actually, pumpkin chocolate Halloween donuts to be exact). This easy baked donut recipe has it goin’ on, my friends!
To me, Halloween means chocolate, pumpkins and all sorts of sweets. These baked donuts deliver just that!
And, guess what? No mixer required! Woot woot!
Ingredients Needed for Halloween Donuts
- Cocoa powder
- Pumpkin Spice
- Baking powder
- Chocolate Milk
- Melted butter
- Vanilla extract
- Fun fall/Halloween sprinkles, of course! Use what makes you happy!
How to Make Them
Full details are in the recipe card below, but here are the basics:
Make your donut batter by mixing up the dry ingredients and then wet ingredients, combine and distribute into your donut pan … basically, much like you would do when making other baked goods.
Tip: Pipe or spoon the batter into the prepared pan. Do whatever works for you. For me, I just spoon the batter in and then tap the pan on a hard surface to level it out.
Then, into the oven they go!
Allow the donuts to cool fully on a wire rack before glazing.
Glaze after they’ve cooled.
Add some fun, festive sprinkles if you like!
How to Make Chocolate Ganache for Donuts
What is chocolate ganache anyway?
Chocolate ganache is essentially made of two ingredients: cream and chocolate. That’s it!
Basically, the ratio is equal parts cream to milk. For these glazed chocolate donuts, use 2 ounces of heavy cream (¼ cup) and 2 ounces of chocolate (56 grams).
- In a heavy bottomed pot, heat heavy cream. Don’t boil, just heat through until it starts to bubble a little around the edges and it’s hot. Place chopped chocolate into a bowl and pour hot cream over top. Let sit a couple of minutes.
- Slowly start to stir chocolate into cream.
- Stir until cream and chocolate are combined and everything is nice and smooth. Allow to cool for about 5 minutes before you dunk those donuts in there.
Full details are in the recipe card below.
What Type of Chocolate Do I Use for Ganache?
Use a good quality chocolate and opt for bar form over chips.
Semisweet, bittersweet or dark works great in ganache.
What to Do with Leftover Ganache
Like I mentioned above, I love to double the recipe for ganache. And if you want to use this recipe for something larger (like a big cake or something), you may want to make even more ganache. Just stick with the same 1:1 ratio.
Leftovers can be used on more treats, like cookies, to glaze cupcakes, over cake, ice-cream, fruit and more!
And, if you let ganache harden, you can roll into balls and make truffles. Dust those babies with some cocoa powder for one sweet treat! Alternatively, you can whip hardened ganache to pipe on cupcakes.
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Allow these baked donuts to fully cool before glazing.
Add those fun sprinkles while the glaze is wet so they stick.
To get the glaze to set faster, pop the donuts in the refrigerator for a little bit. Though, you could dig in right away, if you like (which is what I always do!)
Prefer less pumpkin spice flavour? Use just 1 teaspoon of pumpkin spice.
For extra chocolate oomph, try some shaved chocolate on top of the chocolate ganache.
For the ganache, chop the chocolate well so it melts easily when the hot cream is poured over top. It doesn’t have to be chopped finely or anything, you just don’t want big ol’ chunks.
Speaking of chocolate, use a quality chocolate in the ganache. There’s only two ingredients (chocolate and cream) so, of course, the chocolate really stands out. Use something you enjoy.
The type of chocolate you use will impact the sweetness of your overall ganache. I love to use a semi sweet.
More Homemade Halloween Treats
- Halloween Witch Finger Butter Cookies from She Loves Biscotti
- Dark Chocolate Halloween Chip Cookies A Nerd Cooks
- Mummy Pumpkin Hand Pies from Beyond the Chicken Coop
- Halloween Chocolate Bark from Drugstore Divas
- Halloween Spider Treats from The Foodie Affair
Hope you love these fun Halloween donuts as much as we do!
If you make this chocolate glazed donut recipe, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Halloween Donuts (pumpkin chocolate)
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ cup sugar
- 1.5 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons chocolate almond milk (⅓ cup plus 1 tablespoon (or dairy chocolate milk))
- 1 large egg
- 3 tablespoons melted unsalted butter
- 1.5 teaspoons pure vanilla extract
- Baking spray (to grease pan)
- ¼ cup heavy cream (2 ounces)
- 2 ounces semi sweet chocolate , chopped (56 grams)
- Fun sprinkles
- Preheat oven to 425 degrees Fahrenheit. Generously grease a 6-unit non-stick donut pan with baking spray and lay to one side.
- In a large bowl, combine flour, cocoa powder, sugar, pumpkin spice, baking powder, and salt. Stir to combine.
- In a small bowl, whisk together almond milk, egg, melted butter and vanilla extract. Add to dry ingredients. Whisk to combine.
- Distribute mixture into prepared donut pan. You can pipe mixture in or spoon. Tap pan down on hard surface to settle batter. Bake for 7 to 8 minutes or until wooden skewer comes out clean of wet batter when inserted into the donuts (check on at the 7 minute mark). Let cool in pan for about 10 minutes before gently removing and cooling completely on wire rack before glazing.
- Dip cooled donuts in ganache and place on wire rack. Decorate with candy sprinkles. Enjoy!
- Heat cream in a small, heavy bottomed pot on medium low heat. Don't boil.
- Place chopped chocolate into a heat-safe bowl and pour hot cream over top.
- Let sit 2 to 3 minutes.
- Then, stir to incorporate ingredients, until smooth. Allow to cool 5 to 10 minutes before using.
- Allow these baked donuts to fully cool before glazing.
- Add those fun sprinkles while the glaze is wet so they stick.
- To get the glaze to set faster, pop the donuts in the refrigerator for a little bit. Though, you could dig in right away, if you like (which is what I always do!)
- For the ganache, chop the chocolate well so it melts easily when the hot cream is poured over top. It doesn’t have to be chopped finely or anything, you just don’t want big ol’ chunks.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.