RECIPE // Baked Pumpkin Doughnuts with Bittersweet Chocolate Ganache

Hey Guys! I’m Billy from Wit & Vinegar and I’m here with a post for Joanna while she’s getting her Amsterdam on. Feel free to come say hi and talk about housewives and dogs and Lindsay Lohan doughnuts with me.

Today, we get to talk about pumpkin doughnuts. Now, I know it’s fall and there’s a giant wave of pumpkin that’s constantly flooding your eyeballs/pinterest but it’s cool because this bit gets smothered with chocolate ganache. The pumpkin chocolate combo is something that I don’t see enough and it’s a total shame. There’s something about the light pumpkin flavor and the spices that just high fives chocolate so hard.
I love a ganache on a doughnut because it makes me feel so Ina about life and it’s like two seconds of work. Do yourself a favor and make a plate of these then make some friends then pretend to be Ina and roast me a chicken.

RECIPE // Baked Pumpkin Doughnuts with Bittersweet Chocolate GanacheBaked Pumpkin Doughnuts with Bittersweet Chocolate Ganache

  • 1/4 c vegetable or coconut oil
  • 1 c light brown sugar
  • 1 1/3 c pumpkin puree
  • 1 large egg
  • 1 t vanilla extract
Bittersweet Chocolate Ganache recipe:
In a medium bowl whisk together the oil, brown sugar, pumpkin, egg, and vanilla. Sift in the dry ingredients and stir, just until combined.
Liberally grease a doughnut pan and place batter in a gallon size ziploc bag. Snip off the corner and fill the doughnut portals in the pan. You could alternatively use a spoon and sort of smooth it out, but I’m a converted bag piping doughnut baker. Just promise me you’ll try it once.
Bake doughnuts for 12 min if they’re the babies or 15 if they’re the regular size. Let cool for 5 min in the pan, then carefully remove the doughnuts and cool completely on a cooling rack.
Once cool, make the ganache by combining 2/3 c heavy cream with 1 cup bittersweet chocolate chips (I love me some ghiradelli) in a microwave safe dish, aka a glass measuring cup, and heat on bursts of 30 sec, stirring after each round. It should take two rounds, maybe 3 depending on your microwave.
Dip the tops of the doughnuts (the half that was in contact with the pan) in the ganache, then flip it and set it back on the cooling rack (this is a total chill sesh for me). The doughnuts are best served when they’re the most fresh, so make a batch and just get into it.

Behind The Blog

Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.

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