Let's Bake Chocolate Pumpkin Donuts! | LIVE w/ Anna Olson @ohyum

Uploaded November 2023 | Updated September 2026, 2 weeks ago

Recipe below - when I was a kid, homemade doughnuts (or 'donuts') were always something special. These baked ones are a little more virtuous than their fried counterparts, and they make a great treat after shovelling snow or while gathering around the TV for a movie night during the holidays. They are also a delight to serve like petits fours, with coffee or tea after a special meal.

This recipe is brought to you by Rolling Meadows.

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Makes 18 large doughnuts or 6 dozen mini doughnuts
Prep Time: 25 minutes
Cook time: 25 minutes, plus setting

You can store baked and glazed doughnuts in an airtight container at room temperature for up to 3 days. Or freeze them, unglazed but well wrapped, for up to 3 months. Thaw them completely at room temperature before glazing.

• Ingredients •

Donuts
1 cup (250 mL) pure pumpkin purée
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (125 mL) Rolling Meadow 2% Grass Fed plain Greek yogurt
1/2 cup (115 g) Rolling Meadow Grass Fed unsalted butter, melted (warm is OK)
2 large eggs
1 tsp pure vanilla extract
2 cups (300 g) all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp fine sea salt

Chocolate Glaze
6 oz (180 g) bittersweet couverture/baking chocolate, chopped
6 Tbsp (90 g) Rolling Meadow Grass Fed unsalted butter, cut into pieces
1 Tbsp (15 mL) white or golden corn syrup

• Directions •
1. Preheat the oven to 350°F (180°C) for regular-sized donuts or 325°F (160°C) for mini donuts. Lightly grease your doughnut pans.

2. For the donuts, whisk the pumpkin purée, both sugars, Greek yogurt, melted butter, eggs and vanilla in a large mixing bowl until evenly combined.

3. In a separate bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg and salt and add all at once to the pumpkin mixture. Whisk until the batter is evenly combined and there are no visible lumps.

4. Spoon the batter into a piping bag fitted with a large plain tip (or a medium plain tip for mini donuts) and pipe it into the prepared pans.

5. Bake for about 20 minutes for regular doughnuts (15 minutes for minis), until the doughnuts spring back when gently pressed. Turn them out onto a wire rack to cool completely.

6. For the glaze, place the chocolate, butter and corn syrup in a metal bowl and set it over a saucepan filled with an inch (2.5 cm) of barely simmering water, stirring gently with a spatula. When the glaze has melted, remove from the heat and use immediately.

7. Dip the tops of the donuts into the glaze, place glazed side up on a wire rack or a baking tray and let set for 1 hour before eating.

Tip: To get a proper doughnut shape, you do need to use doughnut pans. They look like muffin pans except they have a raised bit in the centre of each cavity that creates the hole in the middle. If you don’t have a doughnut pan, make these as muffins —you will get 18 regular muffins from the recipe and the bake time will be just 5 minutes longer (or 3-4 minutes shorter if you’d like to make mini muffins).

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$Lets Bake Fresh Hot Cross Muffins! | Spring Favourites with Anna Olson Recipe below - follow along! These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort. Special thanks to Rolling Meadow Dairy for making this video possible. Scroll down to the bottom for a bonus recipe: Candied Orange Peel! • Recipe • Makes 12 jumbo muffins (tulip cups) or 24 regular muffins Prep Time: 20 minutes, plus setting Cook Time: 30 minutes The muffins will keep in an airtight container at room temperature for up to 3 days. • Ingredients • 2½ cups (375 g) all-purpose flour 2 tsp baking powder 1¼ tsp ground cinnamon ½ tsp baking soda ½ tsp ground allspice ½ tsp ground nutmeg ½ tsp ground cloves ¼ tsp fine salt 1 cup (200 g) granulated sugar 1 cup (250 mL) Rolling Meadow Grass Fed 2% milk, at room temperature 10 Tbsp (150 g) Rolling Meadow Grass Fed unsalted butter, melted 2 large eggs, at room temperature 2 Tbsp (30 mL) honey Zest of 1 lemon 1 Tbsp (15 mL) fresh lemon juice 1½ cups (225 g) raisins or (240 g) currants ½ cup (70 g) dried cranberries ¼ cup (37 g) diced candied orange peel Glaze: 1½ cups (200 g) icing sugar 1½ Tbsp (22 mL) water ½ tsp meringue powder (optional) • Directions • 1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with extra-large paper liners (tulip cups) or line two tins with regular paper liners. 2. Combine the dry ingredients. Sift together the flour, baking powder, cinnamon, baking soda, allspice, nutmeg, cloves and salt in a large mixing bowl. 3. Combine the liquids. In a separate bowl, whisk the sugar, milk, melted butter, eggs, honey, lemon zest and juice together. Add all at once to the flour and whisk until well combined. Stir in the raisins (or currants), cranberries and candied peel. Note: Even though sugar might seem like a “dry” ingredient, in quick cakes it goes in with the liquids to dissolve so the batter is softer and easier to handle. Note: If you are not fond of candied peel, replace that measurement with extra raisins or cranberries. 4. Divide the batter evenly between the muffin cups. 5. Bake the muffins for 30 minutes for the extra-large muffins or 20 to 25 minutes for the regular-sized ones. Cool the muffins in their tins on a rack for 20 minutes. Transfer to a wire rack to cool completely before glazing. 6. Make the glaze. Whisk the icing sugar, water and meringue powder, if using, until smooth and the proper consistency for piping. To test the glaze, drizzle a little on a plate. If it spreads too much, add a little more icing sugar and whisk to combine. If it is too thick, loosen with a few droplets of water and whisk again. Spoon the glaze into a parchment paper cone and pipe a cross on the top of each muffin. Let the glaze set for an hour before serving. Note: The meringue powder helps the glaze set. If you make the glaze without it, let the muffins air-dry for an extra hour before storing them. And to make the muffins less seasonally specific, you can leave the crosses off or simply drizzle the glaze on top. • Bonus Recipe: Candied Citrus Peel • Information: • Makes about 2 cups (500 mL) of candied peel • Store the candied peel, refrigerated and in the syrup for up to a month. Ingredients: • 3 large navel oranges or lemons • 1½ cups (300 g) sugar Directions: 1. Using a paring knife or orange peeler, score the peel of the orange or lemon without cutting through the fruit by making 2 circular scores at the top and bottom of each orange, and then making 4 or 5 scores connecting the top and bottom circles. Peel away the skin of the orange (or lemon) carefully, and then cut these into ¼-inch strips. 2. Bring a pot of water up to a boil and drop in the peel. Simmer the peel for 1 minute, then strain, discarding the water. 3. Refill the pot with 1½ cups (375 mL) of fresh water and add the sugar. Bring this up to a simmer then add the peel and simmer gently, uncovered, for about 20 minutes – the peel will look slightly translucent (but not completely). Remove the pot from the heat and cool the peel in the syrup to room temperature.$

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