These scrumptious pumpkin donuts are perfect for a unique dessert or snack. Pumpkin adds a soft texture and a subtle natural sweetness. The chocolate and hazelnut topping provides a crunchy and irresistible finish.<\/p>\n
– Number of servings: 6
\n– Dark Chocolate: 80 grams
\n– Hazelnuts: 30 grams
\n– Baking Powder: 1 teaspoon
\n– Eggs: 2
\n– Pumpkin: 160 grams
\n– Sugar: 50 grams
\n– Almond Flour: 60 grams<\/p>\n
\n– 28 minutes<\/p>\n
\n– 10 minutes<\/p>\n
\n– 18 minutes<\/p>\n
\nBlend the cooked pumpkin with eggs, sugar, almond flour, and baking powder until you have a smooth and consistent batter.<\/p>\n
\nPour the batter into lightly greased donut molds.<\/p>\n
\nBake in a preheated oven at 350\u00b0F (180\u00b0C) for about 18 minutes, or until the donuts are cooked through and slightly golden. Allow to cool before unmolding.<\/p>\n
\nMelt the dark chocolate in a double boiler. Dip or drizzle the cooled donuts with the melted chocolate and then sprinkle with crushed hazelnuts.<\/p>\n\n\n