Pumpkin Chocolate Chip Donuts
I’ve got another donut recipe today to knock your socks off! Pumpkin Chocolate Chip Donuts. Yes, they are phenomenal. They have a light pumpkin taste amped up with pumpkin pie spice. Then they’re laced with miniature chocolate chips. Oh, my. Oh, but we’re not finished. They have a lovely chocolate glaze on top too. Double chocolate and double pumpkin flavor. Yes, sirreee! These donuts will certainly do the trick.
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By now you probably realize I love pumpkin and chocolate together. It’s marvelous in cookies, bread and muffins. It’s also a great combination for donuts! Especially when you dunk them in a chocolate glaze. The flavors work so well. Just about everyone we’ve fed these to drool over the combination.
Back in early February our Friday night care group had “Breakfast for Dinner.” I made four kinds of donuts that night. Raspberry, Blueberry, Pumpkin Toffee Donuts and these amazing donuts. Everyone loved donut night and had to have one of each! Hey, there was other food too, but the donuts were special.
I’m not the only one who believes donuts are the best comfort food ever! Our group loved the donuts as much as I did. One of the wives does not like cinnamon so she ate the Raspberry and Blueberry. But her husband loves cinnamon. Since she never cooks with it he got to indulge for “dinner.” He also brought several home so he could have them later. All in all, it was a comfort food meal that everyone enjoyed.
I purchased the 20-cavity donut pans at H-E-B grocery store chain in Texas and JoAnn’s Fabric Shops. You can probably also get them online if you’re unable to find them in your locale. I like them because I can make a whole batch of donuts without having to reuse and rewash the pans several times.
Pumpkin Chocolate Chip Donuts are so good I recommend them for weekend, company or holiday breakfasts. You can get pumpkin any time of the year these days–not just fall. These would be perfect for Mother’s Day or Father’s Day. Plus, they’re also really good the day after….So if you wanted to make them on Saturday, they would still taste great on Sunday. Yes, sirrreee! That’s the recipe for me. 🙂
Pumpkin Chocolate Chip Donuts are awesome!
These donuts taste wonderful the next day, too.
Every bite of Pumpkin Chocolate Chip Donuts will have you drooling!
Here’s what I did.
I used these ingredients for the donut.
Place UNBLEACHED all-purpose flour in a mixing bowl. Bleached flour toughens baked goods. Add sugar, baking soda, baking powder and salt.
Stir mixture to combine and set aside.
In a separate mixing bowl, combine eggs, sour cream and milk.
Whisk ingredients to combine.
Add pumpkin, pumpkin pie spice and vanilla.
Whisk again until smooth.
Add liquid mixture to flour mixture.
Add miniature chocolate chips.
Stir ingredients just until combined. Do not overmix.
Spoon ingredients into a zip lock bag. Cut off one corner.
Spray donut cavities with cooking spray. Pipe donut mixture into each cavity.
Bake at 425 for 10 minutes. Check doneness with a toothpick to make sure toothpick comes out clean. (I think because I made these a little smaller, the donuts were done in 8 minutes).
Allow donut to cool in pans a couple of minutes. Then transfer donuts to cooling racks.
I used these ingredients for the glaze.
Whisk until smooth and of the right consistency.
Invert donut into the icing.
Place on cooling racks until the icing dries and drips off. Then transfer donuts to serving trays or cookie sheets to serve.
These donuts are mouthwatering. I didn’t want to stop eating them.
Wow your family or company with these donuts for breakfast.
These donuts are fantastic for holiday breakfasts like Thanksgiving or Christmas.
We really enjoyed the flavors of both pumpkin and chocolate chips in this recipe.
Here’s the recipe.
PUMPKIN CHOCOLATE CHIP DONUTS
(My own concoction)
Pumpkin Chocolate Chip Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 electric mixer
- 1 wooden spoon
- 2 wire cooling racks
- measuring cups
- measuring spoons
- 1 zip lock bag WITHOUT the "stand and fill" bottom
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1 cup pumpkin
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1 cup miniature chocolate chips
CHOCOLATE GLAZE:
- 1/3 to 1/2 cup 2% milk
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. cocoa
Instructions
DONUTS:
- Preheat oven to 425.
- Spray two 20-cavity donut pans with cooking spray.
- Set aside.
- In a large mixing bowl, stir flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in pumpkin, vanilla extract and pumpkin pie spice.
- Pour the pumpkin mixture into the flour mixture.
- Add miniature chocolate chips.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned, and a toothpick inserted in center comes out clean.
- Remove pan from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and place on cooling rack.
- Dip tops of baked donuts in glaze.
- Place donuts on cooling rack to cool and dry.
- Allow glaze to drip off donuts.
- Allow donuts to rest on cooling rack approximately 10 minutes until icing sets.
- Serve.
CHOCOLATE GLAZE:
- In a medium sized mixing bowl, whisk milk, cocoa, powdered sugar and vanilla until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set donut on cooling rack.
- Let glaze set for 5-10 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Everyone oooohed and aaaahhhhed over these spectacular donuts.
Pumpkin Chocolate Chip Donuts have double the chocolate and double the pumpkin flavor!
Pumpkin Chocolate Chip Donuts are the perfect comfort food for any time of the day! 🙂
Pumpkin Chocolate Chip Donuts are terrific for fall breakfasts. Break out a little cider and you’re good to go!
You may also enjoy these delicious recipes!
Pumpkin Toffee Donuts
Pumpkin Chocolate Chip Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 electric mixer
- 1 wooden spoon
- 2 wire cooling racks
- measuring cups
- measuring spoons
- 1 zip lock bag WITHOUT the "stand and fill" bottom
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1 cup pumpkin
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1 cup miniature chocolate chips
CHOCOLATE GLAZE:
- 1/3 to 1/2 cup 2% milk
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. cocoa
Instructions
DONUTS:
- Preheat oven to 425.
- Spray two 20-cavity donut pans with cooking spray.
- Set aside.
- In a large mixing bowl, stir flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in pumpkin, vanilla extract and pumpkin pie spice.
- Pour the pumpkin mixture into the flour mixture.
- Add miniature chocolate chips.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned, and a toothpick inserted in center comes out clean.
- Remove pan from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and place on cooling rack.
- Dip tops of baked donuts in glaze.
- Place donuts on cooling rack to cool and dry.
- Allow glaze to drip off donuts.
- Allow donuts to rest on cooling rack approximately 10 minutes until icing sets.
- Serve.
CHOCOLATE GLAZE:
- In a medium sized mixing bowl, whisk milk, cocoa, powdered sugar and vanilla until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set donut on cooling rack.
- Let glaze set for 5-10 minutes before serving.