Donuts de calabaza con pepitas de chocolate

Ingredientes

• 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))
• 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)

Preparación

1. 1

   Preheat oven to 400 degrees. Grease a 6-count donut pan well.

2. 2

   In a large bowl, sift together flour, sugar, baking powder, salt, and spices.

3. 3

   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).

4. 4

   Add in sour cream, butter, and pumpkin puree. Mix until well combined.

5. 5

   Lastly, add in chocolate chips.

6. 6

   Spoon or pipe batter into the donut pan.

7. 7

   Bake donuts for 10-12 minutes, or until the donuts have risen and the tops of the donuts 'spring' back when lightly touched.

8. 8

   Allow to cool for at least 5 minutes before removing from the tray.

9. 9

   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).

10. 10

    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).

11. 11

    Enjoy!