Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe
I seriously have a problem with pumpkin. And donuts.
I have no earthly idea when or how my love affair with pumpkin came about, but for as long as I can remember, it has been one of my absolute favorite flavors – and not just for fall. I know we’ve talked about this, but don’t judge me.
Moving on. I’m relieved to say that those of us in the Charlotte area fared pretty well with Hurricane Matthew, unfortunately the eastern part of the great state of North Carolina is still having some trouble with flooding. When it hit here Saturday, it was pretty much just a big old windy rain storm here.
I’m sure you won’t judge me if I tell you I spent the day with friends and family in a bar drinking beer and watching college football. I can 100% assure you that what I saw of the NC State game was one hot muddy mess and there was a slight delay for lightening. I’m just glad I don’t have to do that laundry. Help me, Rhonda.
I know if may come as a great shock to find out that we went to a brewery for some lunch and beer on Sunday. All I can say is that there was much beer to be had this weekend. The food was good too!
We spent Monday watching the Panthers lose. There was a lot of profanity up in here. That’s all I’ve got to say about that.
So let’s forget all about any of our teams that didn’t fare so well this weekend and stuff our faces with some pumpkin spiced donuts covered in white chocolate ganache.
Ya dig?
Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe
Ingredients
- 2 1/4 cups cake flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs at room temperature and lightly beaten
- 3/4 cup Greek yogurt plain
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup pumpkin
- 1 cup white chocolate chips
- 3 tablespoons heavy cream
Instructions
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Preheat over to 350
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Whisk together cake flour, sugar, brown sugar, baking soda, baking powder, pumpkin pie spice and salt
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In a separate bowl, whisk together eggs, yogurt, buttermilk, and pumpkin
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Add the wet ingredients to the dry and stir to combine
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Coat 2 donut pans with cooking spray
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Fill the donut pans with batter almost all the way to the top
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Bake 15 - 17 minutes
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Cool in pans on wire rack 5 - 7 minutes, then turn out of pan and cool completely
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Combine white chocolate chips and heavy cream and microwave for 30 second intervals, stirring in between, until combined and no lumps
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Dunk each donut in the white chocolate ganache or use a spoon to pour over tops
NOTES:
- Be careful not to burn your fingers when glazing the donuts as ganache will be hot
- You will also want to work quickly because ganache will get thick and harden when it cools, but you can reheat it in the microwave for a few seconds at a time until it warms up again
- If the donuts stick to the pan, just use a rubber spatula to go around the edges and they’ll release
- This recipe made 24 donuts
- This recipe contains alcohol and shouldn’t be served to minors
