I don’t mind pumpkin, but to me apple and cinnamon makes me think of fall more than pumpkin or pumpkin spice. As a side note, am I the only one that things this whole pumpkin spice fad has gotten out of control? I digress… I realize I’ve also just spent the last month making pumpkin baked goods, but I try to make a variety of things and you never know what you might end up liking.

These donuts are a perfect example as I was really worried I wouldn’t like them at all. In my head I was imagining pumpkin spice with a chocolate glaze and that didn’t sound great to me. Plus, I wasn’t sure how the pumpkin donut would turn out. I was pleasantly surprised!

These are baked so it’s really not a hard recipe and comes together fairly quickly. Mix the dry ingredients together; mix the wet ingredients together and then combine. I’ve made baked donuts a few times and have found using a piping bag is easiest to pipe into the donut molds and bake.

I knew these would need to cool for a while so I didn’t make the glaze until much later. I also made these the night before we ate them and by the time I got up the next morning the glaze looked really sad. I think next time I would either make them the day of and/or create a thicker glaze. I grated 70% Ghirardelli chocolate over the whole donut as well.

While they did look a lot sadder the next morning I was actually surprised as how good these tasted. They are a little dense but there’s not a ton of spice which allows the pumpkin flavor to shine through. The chocolate was also a nice touch and as I mentioned earlier, I was surprised at how much I enjoyed them. These were easy to make and quite good so I’d recommend trying them if you’re even remotely a pumpkin fan!

Baking Ease	10
Time Spent	10
Taste	10
Visual	9

Recipe Used: Half Baked Harvest