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Pumpkin Chocolate Chip Donuts | Can't Stay Out of the Kitchen | these phenomenal #donuts are so mouthwatering. They have double the #chocolate & double the #pumpkin flavor. You'll be drooling over every mouthful. Highly recommended for #MothersDay or #FathersDay #Breakfast. #Holiday #HolidayBreakfast #PumpkinDonuts #ChocolateChipDonuts #fall #FallBaking #PumpkinChocolateChipDonuts #ChocolateChips

Pumpkin Chocolate Chip Donuts

Teresa Ambra
Pumpkin Chocolate Chip Donuts are so mouthwatering and drool-worthy. These donuts have double the chocolate and double the pumpkin flavor. They're awesome comfort food for weekend, company or holiday breakfasts like Thanksgiving or Christmas. Plus, these donuts taste just as great the day after you bake them! If you enjoy pumpkin and chocolate together these donuts are for you!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 30
Calories 174 kcal

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

NOTE: You can purchase a 20-tin donut pan at Jo-Ann's Fabric and Crafts.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 174kcalCarbohydrates: 36gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 16mgSodium: 100mgPotassium: 64mgFiber: 1gSugar: 25gVitamin A: 1334IUVitamin C: 0.5mgCalcium: 41mgIron: 1mg
Keyword breakfast, chocolate, chocolate chips, cinnamon, donuts, pumpkin
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