It’s been a hot minute since I shared a donut recipe with you all and I can only apologies for that. I know, it’s criminal, you don’t need to tell me! So, it was time I changed that asap.
So, here I am today, sharing with you a autumnal baked donut which has very quickly became my favourite batch of donuts I’ve ever baked (and that’s a big statement, because I love all the recipes I post).
Anyway, if you’ve been around here a while, you’ll know that I love baking a baked donut! I’ve done multiple different flavour combinations in the past which many of you guys have loved, so when I saw someone online post a white chocolate and pumpkin recipe, it gave me a rush of inspiration.
I knew that it would be the perfect combination for a batch of baked donuts and not to toot my own horn or anything, but boy was I right!
The pumpkin purée works so beautifully with the white chocolate to create the most sensational taste – need I say more…
You guys know the drill by now. If these donuts have caught your eye, keep on scrolling below where you’ll find the recipe on how to make these bad boys.
Category: Sweet Treat
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Overall Time: 30 Minutes
Ingredients You Need For The Donuts:
- 250g Of Plain Flour
- 1tsp Of Bicarbonate Of Soda
- 0.5tsp Of Baking Powder
- 2.5tsp Of Pumpkin Spice
- 155g Of Light Brown Sugar
- 100g Of Granulated Sugar
- 115g Of Unsalted Butter, Melted
- 2 Large Eggs
- 450g Of Pure Pumpkin Purée
- 300g Of White Chocolate Chips
How To Make The Donuts:
- Firstly, gather together your equipment and ingredients, grease a 12 hole donut tin well with butter and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, whisk together the 250g of plain flour, 1tsp of bicarbonate of soda, 0.5tsp of baking powder and 2.5tsp of pumpkin spice until combined.
- Next, in a separate large mixing bowl, whisk together the 155g of light brown sugar and 100g of granulated sugar with the 155g of melted unsalted butter until combined.
- Mix the 2 large eggs into the butter sugar mixture until combined.
- Then, mix in the 450g of pumpkin purée into the wet ingredients until well combined.
- Now, add the wet ingredients into the dry and fold together until just combined.
- Once the donut batter is made, fold through the 300g of white chocolate chips.
- Pour the donut batter into a large piping bag, snip the end of the piping bag off and pipe the batter into the pre-greased donut tins.
- When the 12 donut holes in the tin are filled, place into the oven for 12-15 minutes, until a skewer placed into the centre of the donut comes out clean.
- Finally, once the donuts are baked, remove from the oven and allow to cool in the donut tin for 10 minutes, before carefully transferring the donuts onto a wire rack to cool further and serve.
That’s your White Chocolate & Pumpkin Donuts prepared and baked, ready for you to enjoy!
I may be biased but these donuts are top tier and the flavours have well and truly been engraved on my taste buds for life.
I couldn’t possibly say anything more than, these are an absolute must try! I made a decent size batch of these donuts and let’s just say, they didn’t last longer than two days. Between family and friends, they were demolished… Which is always a good sign.
Let me know in the comments below if you make these donuts yourself and if you do, what your thoughts are on them. Are you obsessed with the flavour combo? Are you a baked donut lover?
Sending you all tons of love & hugs as always,