Pumpkin Donuts – with chocolate topping
Bite sized and loaded with cozy spices as well as a generous chocolate coating. These pumpkin donuts are super easy to make at home and are totally delicious.
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If you want a donut that is deep fried, pumpkin spiced and chocolaty then this is the recipe for you!
I love this recipe because it is quick, easy to make and loaded so many of my favourite cosy, autumn flavours.
I have made these into delicious bite sized morsels but you can also bake them into traditional shaped donuts too.
Donut toppings
Coating these donuts in chocolate topping is really easy.
While they are still warm you will roll your donuts in a cocoa and icing sugar mixture. The residual oil and the warmth of the donuts will create an almost frosted layer coating the entire donut. Be warned this will be a little sticky and messy when you pick them up again but that is kind of the one of the best parts in my opinion.
Uncooked donuts, donuts freshly fried and uncoated, chocolate coated donuts.
Other topping options you could try are…
– cinnamon sugar
– cinnamon or chocolate glaze
– white chocolate drizzle with crushed walnuts
– plain but served warm and drizzled with maple syrup
Pumpkin donut ingredients
Pumpkin donuts ready for frying
Cooking your pumpkin donuts
This can seem like a bit of a guessing game if you haven’t deep fried donuts before.
Break open a cooked donut to check for doneness if you are not sure.
Properly cooked donuts should be lightly browned and not doughy at all on the inside.
You want your oil to sit at 190 degrees celcius for the best results.
Signs of the oil being too hot
– Dark brown color when finished
– Doughy uncooked insides
– Harder outside layer
Signs of the oil being too cool
– Slower cook time
– Not coming up to the surface within a few seconds
– A lot of oil is absorbed into the donut (when broken apart it will look like the outer edge of the donut is wet)
Storing your pumpkin donuts
Store in a sealed container in a cool dry place.
Best when eaten within 2 days.
Microwave for 30 seconds if you want to reheat these to serve them warm later on.
Ingredients
Method
- In a large bowl, combine your sugar, flour, baking powder, baking soda, mixed spice, cinnamon and nutmeg. Mix until combined leaving a well leaving a well in the centre of your bowl to add your wet ingredients.
- Pour the remaining ingredients into the centre of the bowl and begin to mix together using a wooden spoon or spatula. Start by mixing in the very centre, mostly mixing the wet ingredients. Then slowly work your way outwards until everything is very well combined. The dough should form into a large ball with a similar consistency to that of play dough but slightly stickier. Feel free to add a little extra flour if it has not yet reached that point.
- Once your dough is ready sprinkle a little bit of flour over your bench top and roll out the dough to approx 1.5 – 2 cm thick. Dip a small round cutter in flour (or drinking glass if you don’t have one) use to cut out as many rounds as possible Brush off as much flour as possible and set aside. Re-form dough to cut out more, you should end up with approx 30 donuts. (Save a little scrap dough for testing your oil temperature)
- Pour oil into a large saucepan and heat at on a medium-high heat until it reaches 190 degrees celcius. Once you think that you have reached the right temperature, try frying a little of the scrap dough. The donut should bubble immediately when it enters the oil and float to the top within 10 seconds.
- While your oil is heating, sieve together the icing sugar and cocoa into a medium sized bowl and set aside.
- Lay 2 sheets of paper towels onto a large dinner plate to collect the oil from your cooked donuts
- Begin to fry donuts in batched of 3. they should take 1-2 minutes on the first side before you need to flip them with a pair of metal tongs.
- Flip and fry for a further minute or until your donuts are golden and cooked through.
- Once cooked, remove the donut balls using tongs. Place onto the paper towels to drain slightly.
- Add your next batch of donuts. While the next batch of donuts cook, add the already cooked donuts (one at a time) into the cocoa mixture, shake for a few seconds, flip, shake again and remove. Set your finished donuts aside to cool.
- Repeat the same process until all of your donuts are done.
Notes
Best when eaten within 2 days.
Thank you so much for taking the time to read through my pumpkin donuts recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
