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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons pumpkin pie spice - 1/4 cup unsweetened cocoa powder For the dry mix, we start with all-purpose flour. This forms the base of our donuts. Next, we add granulated sugar and brown sugar. The brown sugar adds a rich, caramel flavor. Baking powder and baking soda help our donuts rise and stay fluffy. A pinch of salt balances the sweetness. Pumpkin pie spice gives that warm, fall flavor, while unsweetened cocoa powder adds depth. - 1/2 cup canned pumpkin puree - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Now, let's look at the wet ingredients. Canned pumpkin puree brings moisture and flavor. It's also packed with nutrients. Vegetable oil keeps our donuts tender. Two large eggs act as a binder and add richness. Lastly, vanilla extract brings a warm aroma that enhances the overall taste. - 1 cup semi-sweet chocolate chips - 1 tablespoon coconut oil (for melting) For the chocolate topping, we use semi-sweet chocolate chips. They melt beautifully and add sweetness. Coconut oil helps the chocolate melt smoothly. It also creates a nice sheen on the donuts. This topping is the perfect finish to our pumpkin spice donuts! 1. First, preheat your oven to 350°F (175°C). This step is key for even baking. 2. Next, grease your donut pan with non-stick spray. This helps keep donuts from sticking. 3. In a large bowl, mix the dry ingredients. Combine: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons pumpkin pie spice - 1/4 cup unsweetened cocoa powder 4. Whisk these dry ingredients well until they are fully combined. This ensures every bite has flavor. 5. Now, prepare the wet mixture in another bowl. Mix together: - 1/2 cup canned pumpkin puree - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract 6. Stir until the wet ingredients are smooth. 7. Pour the wet mixture into the dry ingredients. Gently fold the two together. It's fine if a few lumps remain. Overmixing will make the donuts tough. 8. Carefully spoon the batter into the donut pan. Fill each mold about two-thirds full. 9. Bake them in the preheated oven for 12-15 minutes. Check doneness with a toothpick. It should come out clean when done. 10. After baking, let the donuts cool in the pan for about 5 minutes. Then, transfer them to a wire rack. This allows them to cool completely. 11. While the donuts cool, start the chocolate dip. In a microwave-safe bowl, combine: - 1 cup semi-sweet chocolate chips - 1 tablespoon coconut oil 12. Microwave in 30-second intervals, stirring in between. Keep melting until the chocolate is smooth. 13. Once the donuts are cool, dip the top of each donut into the melted chocolate. Let any excess chocolate drip off. 14. Place the dipped donuts on a parchment-lined tray. For extra flair, sprinkle some pumpkin pie spice or sea salt on top. 15. Allow the chocolate to set at room temperature for about 20 minutes before you enjoy these treats. To get the best donuts, avoid overmixing the batter. Mix until just combined. A few lumps are okay. They help keep your donuts light and fluffy. Also, pay close attention to your baking time. Bake for 12 to 15 minutes. Use a toothpick to check for doneness. If it comes out clean, your donuts are ready. Melting chocolate can be tricky. Use a microwave-safe bowl for the chocolate chips and coconut oil. Microwave in 30-second intervals. Stir between each interval for even melting. When the chocolate is smooth, it’s ready for dipping. For an even layer, dip the top of each donut quickly. Let excess chocolate drip off before placing them on a tray. To make your donuts even better, add spices or toppings. Consider a sprinkle of cinnamon or nutmeg for extra warmth. You might also try toppings like crushed nuts or sprinkles. These add crunch and color. Pair your donuts with flavors like caramel or maple syrup for a delightful twist. {{image_2}} You can switch up the chocolate type for your donuts. Dark chocolate adds a rich taste. White chocolate gives a sweet and creamy finish. Try adding sprinkles for color and crunch. Chopped nuts like pecans or walnuts offer a nice texture. You can mix and match these options for fun! Want to make these donuts gluten-free? Use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good balance of starch and protein. For a vegan version, swap eggs for flax eggs. Combine one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use almond milk or coconut milk instead of dairy. You can change the spices to match the season. In winter, try adding nutmeg or ginger for warmth. In spring, consider adding lemon zest for a fresh twist. You can also mix in fruits like blueberries or cherries for extra flavor. Adding nuts like pecans or almonds can enhance the taste and crunch, making your donuts a delightful treat year-round! To keep your donuts fresh, store them in an airtight container. This keeps moisture out. You want to avoid them getting stale. Place a piece of parchment paper between layers if needed. This helps prevent sticking. The best storage time for these donuts is about 3 days at room temperature. If you want them longer, consider freezing. Freezing is a great way to enjoy these treats later. First, let the donuts cool completely. Then, wrap each donut in plastic wrap. This keeps them from getting freezer burn. Place the wrapped donuts in a zip-top bag and seal it tight. To thaw, take the donuts out and leave them at room temperature. This usually takes about 1 hour. If you want to reheat them, warm them in the oven at 350°F for about 5 minutes. This brings back their soft texture. Enjoy your tasty pumpkin spice donuts anytime! To keep your donuts fresh, store them in an airtight container. This helps lock in moisture and keeps them soft. You can also use parchment paper between layers. This prevents them from sticking together. If you want them to last longer, you can refrigerate them. But be aware that cold can change their texture. Enjoy them within a few days for the best taste! Yes, you can make these donuts ahead of time! I suggest making them a day or two in advance. Just let them cool completely before storing. Place them in an airtight container at room temperature. If you want to keep them longer, you can freeze them. Just remember to thaw them before dipping in chocolate. To know if your donuts are done, use a toothpick. Insert it into the center of a donut. If it comes out clean, they are ready! You can also look for a slight golden color on the edges. The donuts should feel springy to the touch. If they are too soft or wet, give them a few more minutes. In this blog post, we explored how to create delicious chocolate pumpkin donuts. We covered each step, from mixing dry and wet ingredients to baking and adding a tasty chocolate dip. Remember to follow tips for perfect texture and flavor. You can also try different toppings or variations to suit your taste. These donuts are easy to store and even freeze for later. Enjoy baking these treats, and share them with friends and family for a cozy dessert experience!

Chocolate Dipped Pumpkin Spice Donuts

Indulge in the ultimate fall treat with these chocolate dipped pumpkin spice donuts! Perfectly fluffy and bursting with pumpkin flavor, these donuts combine the richness of chocolate with the warmth of pumpkin pie spice. Ready in just 45 minutes, they're great for autumn gatherings or cozy mornings at home. Click through to explore the full recipe and bring this delightful dessert to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/4 cup unsweetened cocoa powder

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil (for melting chocolate)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick spray.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cocoa powder. Whisk until well combined.

      In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

          Carefully spoon the batter into the donut pan, filling each mold about 2/3 full.

            Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.

              Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                While the donuts are cooling, prepare the chocolate dip. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

                  Once the donuts are completely cool, dip the top of each donut into the melted chocolate, allowing any excess to drip off.

                    Place the donuts on a parchment-lined tray and sprinkle with additional pumpkin pie spice or a sprinkle of sea salt for an extra flavor kick, if desired.

                      Allow the chocolate to set at room temperature for about 20 minutes before enjoying.

                        Prep Time: 15 min | Total Time: 45 min | Servings: 12 donuts