Happy Halloween friends! I don’t know about you, but for me this holiday has always been more about the treats than the trickery. In fact, I avoid being frightened or scared at all costs and have walked out of my fair share of horror movies- I truly can’t even.
And while my scaredy cat ways have not been ideal for T’s love for horror and thriller films and everything Friday the 13th (the boy legitimately owns a movie quality Jason mask that he thinks is appropriate to randomly wear around the house- it’s never appropriate), it has provided his belly some pretty scrumptious treats as I concoct something delicious each Halloween.
These chocolate glazed pumpkin spice doughnuts are by far one of my favorite treats to date. From their cake-like consistency to the perfect pairing of spice and sweet chocolatey goodness, they will surely be a hit long after Halloween has passed.
Chocolate Glazed Pumpkin Spice Doughnuts
2 cups whole wheat pastry flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon pumpkin spice
1/4 teaspoon salt
1 cup sugar
1 cup pumpkin purée
3 tablespoons coconut oil
1/4 cup almond milk
1 teaspoon vanilla extract
1 1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 cup almond milk
2 tablespoons butter
Pre-heat oven to 350*.
In a mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt. Gently stir to mix dry ingredients together.
In a second mixing bowl, melt the coconut oil and add it to the sugar, pumpkin purée, egg, almond milk, and vanilla extract. Stir until ingredients are fully combined.
Add dry ingredients in your first mixing bowl to the wet ingredients in the second mixing bowl. Stir until no clumps of flour remain.
Prepare a doughnut pan (I got mine on Amazon and absolutely love it!) by coating it with coconut oil.
Put the doughnut batter in a pastry bag or a large plastic bag that you've cut one corner off of. Pipe a thick layer of dough into the prepared pan.
Bake for 20 minutes.
Prepare the chocolate glaze by melting butter and add it to the powdered sugar, cocoa powder, and almond milk. Stir until no clumps of powdered sugar remain.
Once doughnuts have cooled, place one side of the doughnut into the glaze, generously coating the top of it, and place it on a wire rack.
Top with sprinkles.
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