Baked Pumpkin Bread Donuts with Nutella
Moist, tender, perfectly spiced, and topped with sweet, creamy chocolate hazelnut spread
Ingredients
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup pure pumpkin puree
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ cup full-fat sour cream
- ½ cup unsalted butter melted and cooled
- 2 tsp pure vanilla extract
- ½ cup Nutella or another chocolate hazelnut spread
- Optional: sprinkles or chopped hazelnuts
Instructions
- Preheat oven to 350°F. Grease two standard 6-cavity donut pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, sour cream, melted butter, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix.
- Spoon or pipe the batter into the prepared donut pans, filling each cavity about ¾ full.
- Bake for 14–17 minutes, or until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
- Let cool in the pans for 5–10 minutes, then transfer to a wire rack to cool completely.
- Spread Nutella over the top of each cooled donut. Add sprinkles or chopped hazelnuts if desired.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Full-fat sour cream gives the best texture.
Silicone donut pans may require a few extra minutes of baking.
Make sure donuts are completely cool before adding Nutella.
Store in an airtight container at room temperature for up to 2 days.
This revised batter has not yet been kitchen-tested; verify the baking time and yield before publishing.
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