3 large eggs
1 1/2 cups pumpkin purée or canned pumpkin
1 cup Cabot Lowfat Vanilla Bean Greek Yogurt
1 cup sugar
4 ounces Cabot Extra Sharp Cheddar, grated (about 1/2 cup)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup heavy cream
10 ounces semi-sweet chocolate chips or pieces, chopped small
2 tablespoons rum, brandy or flavored liqueur (optional)
To make donuts:
PREHEAT oven to 350°F. Lightly grease three mini-donut pans (or work in batches, baking one pan at a time).
WHISK eggs until combined and frothy in medium bowl. Add pumpkin, yogurt, sugar, baking powder, salt and cinnamon; whisk until well blended. Stir in cheddar. Whisk in flour a small amount at a time just until blended and smooth.
With small spoon, fill each donut well about 3/4 full with batter.
BAKE for 15 to 20 minutes or until lightly browned and tester comes out clean.
To make ganache and finish donuts:
PUT chocolate chips or pieces in medium bowl (glass bowl works well).
BRING cream to boil in small saucepan; immediately pour over chocolate and whisk or stir until very smooth and shiny. Stir in alcohol if using. Set ganache aside to cool for about ten minutes.
REMOVE from oven when donuts are done, and let cool for 5 to 10 minutes. With spoon or small spatula, spread some of ganache on top of each donut. Enjoy immediately or let cool and store, lightly covered, for up to three days.
Recipe courtesy of Jimmy Kennedy.