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!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees. Grease a 6-count donut pan well.
2. 2In a large bowl, sift together flour, sugar, baking powder, salt, and spices.
3. 3Make 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. 4Add in sour cream, butter, and pumpkin puree. Mix until well combined.
5. 5Lastly, add in chocolate chips.
6. 6Spoon or pipe batter into the donut pan.
7. 7Bake donuts for 10-12 minutes, or until the donuts have risen and the tops of the donuts 'spring' back when lightly touched.
8. 8Allow to cool for at least 5 minutes before removing from the tray.
9. 9In 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. 10When 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. 11Enjoy!