Chocolate Chip Pumpkin Donuts*

By srumbel

The sweet chocolate glaze and sprinkles gives these easy baked Chocolate Chip Pumpkin Donuts a fun flair. These are the perfect fall breakfast for any day of the week.
from insidebrucrewlife.com

Ingredients

• For the Donuts
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 egg
• 1 cup pumpkin
• 2/3 cup sour cream
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups flour
• 1 cup mini chocolate chips
• For the Glaze
• 1/2 cup semisweet chocolate chips
• 3 Tablespoons heavy whipping cream
• sprinkles

Preparation

Step 1

Preheat the oven to 375 degrees. Spray a donut pan with nonstick baking spray.
Beat the butter and sugar until creamy. Add the egg, pumpkin, and sour cream and beat again.
Stir together the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Slowly beat it into the pumpkin mixture.
Stir in the chocolate chips gently.
Divide the batter in half. Spoon half the batter into the prepared donut pan. The cavities will be full. Bake for 15 minutes. Remove the pan from the oven and let the donuts sit for 2-3 minutes in the pan before removing them gently with a butter knife. Place on a wire rack to cool completely.
Wipe the donut pan out with a paper towel, and then spray it again. Fill it with the remaining batter. and bake again.
Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Dip the tops of the donuts in the chocolate and top with sprinkles while wet. Let set completely. Store in a tightly sealed container.

Yield: 12 donuts

Here are a few tips, so that you can have your own batch of chocolate chip pumpkin donuts today.

Set your butter out ahead of time. It is so much easier to cream butter and sugar when it is room temperature.
Do not over beat your donut batter. Just mix everything until combined.
Spray your donut pan with a good dose of nonstick spray. (I like to use Bakers Joy.) You do not want to leave any part of the donut behind after they bake.
Fill the donut cavities completely full. This recipe only makes 12 donuts. If it is easier, divide your batter in half before you start filling the pan.
After the donuts bake, let them cool in the pan for another few minutes. This just gives them time to set up before you lift them out gently with a butter knife.
Let the donuts cool on a wire rack completely before glazing them.
Dip the tops of the donuts in the chocolate and add sprinkles while the chocolate is wet. Sprinkles are optional, but really why leave them off, right?