Chocolate Chip Pumpkin Donuts
These Baked Chocolate Chip Pumpkin Donuts are a fun fall breakfast or sweet fall dessert! It begins with an easy pumpkin donut recipe (with the addition of mini chocolate chips!) and ends with a cinnamon espresso glaze!
Servings: 7 Donuts
Ingredients
Chocolate Chip Pumpkin Donuts
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pumpkin pie spice
- 1 egg
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 Tbsp sour cream optional, it just yields a richer texture
- 1 Tbsp butter melted
- 1/4 cup pumpkin puree
- 1/2 cup chocolate chips semi-sweet (mini or regular-sized)
Cinnamon Espresso Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 Tbsp whole milk 2% is fine as well
- 1/2 tsp ground cinnamon
- 1/4 tsp espresso powder you can omit this if you want, making a cinnamon glaze instead
Instructions
- Preheat oven to 400 degrees. Grease a 6-count donut pan well.
- In a large bowl, sift together flour, sugar, baking powder, salt, and spices.
- Make a well in the center of the dry ingredients, and add in add in the egg, buttermilk, and vanilla extract. Gently stir until just combined (batter will be very thick).
- Add in sour cream, butter, and pumpkin puree. Mix until well combined.
- Lastly, add in chocolate chips.
- Spoon or pipe batter into the donut pan.
- Bake donuts for 10-12 minutes, or until the donuts have risen and the tops of the donuts 'spring' back when lightly touched.
- Allow to cool for at least 5 minutes before removing from the tray.
- In a bowl, whisk powdered sugar, cinnamon, and espresso powder with vanilla extract and 2 Tbsp of milk until smooth (if the glaze seems too thick, add in the last Tbsp of milk).
- When ready to glaze the donuts, give the glaze a quick stir, then dunk each donut about halfway into the glaze. Place donuts on a wire cooling rack to give the glaze time to set (about 10 minutes).
- Enjoy!