This year Anna chose doughnuts for her special birthday snack at school. They turned out great!
(If you read my earlier blog post about my pumpkin doughnuts you will see I learned my lesson and put parchment paper down before glazing and sprinkles. Clean up was certainly faster this time.)
Eggless Chocolate Baked Doughnuts with Chocolate Glaze
- 3 cups flour
- 1 1/2 cup cocoa powder
- 1 1/2 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon fine grain sea salt
- 1 1/2 cup milk, at room temperature
- 2 Tbsp White Vinegar
- 4 Tbsp Pumpkin Puree (this is approximate, add more or less if you feel it needs it)
- 4 tablespoons butter, melted
- 2 teaspoon vanilla
Preheat the oven to 325 degrees. Lightly coat the donut pan with non stick spray. Line a baking sheet with parchment paper and place a wire rack over the parchment. Set aside.
In a large bowl, sift together the flour, cocoa powder, sugar, and baking soda. Stir in the salt. Add the milk with vinegar and stir to combine, then add the butter. Add the pumpkin puree and vanilla. Stir, just until the mixture is combined.
Fill each donut mold about 2/3 full. Bake for about 8 minutes or until a toothpick comes out clean. Let the donuts cool in the pan for 5 minutes, then turn out onto the wire rack.
- 4 1/2 T unsweetened cocoa powder
- 1 teaspoon vanilla
- 3 T milk
- 1 1/2 cup powdered sugar
Mix in a bowl with a whisk til smooth. Add more confectioner’s sugar or milk til you have the consistency you want. Use right away with warm doughnuts if possible and let sit for about 30 minutes to set.