Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Double Chocolate Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

These Baked Double Chocolate Donuts combine rich cocoa and melty chocolate chips for a decadent yet healthier treat. Made with pumpkin puree to add moisture and a subtle sweetness, these donuts are baked to perfection with a tender crumb and a double dose of chocolate goodness. Perfect for breakfast, snacks, or dessert, they offer a delicious homemade option without deep frying.

  • Total Time: 20 minutes
  • Yield: 12 donuts

Ingredients

Dry Ingredients

  • 1 cup (136g) all-purpose flour, spooned and leveled
  • ¼ cup (25g) unsweetened cocoa powder, sifted
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (3g) salt

Wet Ingredients

  • ½ cup (120g) pumpkin puree (can substitute with Greek yogurt)
  • 1 large egg, room temperature
  • ½ tablespoon (6g) vanilla bean paste
  • 3 tablespoons (42g) melted unsalted butter
  • ½ cup (100g) granulated sugar

Add-ins

  • ½ cup (85g) chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease 12 wells of your donut pan with butter or baking spray to ensure easy donut removal.
  2. Melt Butter: Melt the unsalted butter and set aside to cool slightly, making sure it doesn’t solidify before mixing it into the batter.
  3. Sift Dry Ingredients: Using a large fine mesh sieve, sift and whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a small mixing bowl. Set this mixture aside for later.
  4. Combine Wet Ingredients: In a large bowl, thoroughly whisk the pumpkin puree, vanilla bean paste, and egg until fully combined. Slowly drizzle in the melted butter while whisking quickly to prevent the egg from scrambling.
  5. Add Sugar: Add the granulated sugar to the wet mixture and whisk for about one minute until the sugar is partially dissolved, resulting in a smooth texture.
  6. Mix Dry Ingredients Into Wet: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula until just combined. The batter may remain slightly lumpy; this will bake out.
  7. Fold in Chocolate Chips: Stir in the chocolate chips evenly into the batter, ensuring they are fully incorporated.
  8. Fill Donut Pan: Spoon the batter into the prepared donut pan wells, filling them until roughly level with the center hole.
  9. Bake Donuts: Bake the donuts for 9 to 11 minutes, testing doneness by inserting a toothpick into one of the center donuts. It should come out with some moist crumbs but not wet batter. Monitor closely to avoid overbaking.
  10. Cool and Serve: Let the donuts cool in the pan for about 5 minutes before removing. Serve warm for best flavor and texture.

Notes

  • You can substitute pumpkin puree with Greek yogurt for a tangier flavor and moist texture.
  • Do not overmix the batter; a few lumps are okay and will help keep the donuts tender.
  • Ensure the melted butter is not too hot when adding to avoid cooking the eggs prematurely.
  • Check the donuts early as oven temperatures can vary and overbaking will make them dry.
  • Serve donuts warm for the best experience, as the chocolate chips will be melty and gooey.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/baked-double-chocolate-donuts-recipe/