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!
6tablespoonschocolate almond milk(1/3 cup plus 1 tablespoon (or dairy chocolate milk))
3tablespoonsmelted unsalted butter
1.5teaspoonspure vanilla extract
baking spray (to grease pan)
1/4cupheavy cream(2 ounces)
2ouncessemi sweet chocolate, chopped (56 grams)
Preheat oven to 425 degrees Fahrenheit. Generously spray 6 unit 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 when inserted (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. Best enjoyed same day.
Heat cream in a small, heavy bottomed pot on medium low heat. Don't boil.
Place chopped chocolate in a 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!)
Prefer less pumpkin spice flavour? Use just 1 tsp 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.
The type of chocolate you use will impact the sweetness of your overall ganache. I love to use a semi sweet.
I sometimes like to double the ganache recipe and have leftovers for another use.