It’s that time of year again, when pumpkin flavor pops up all over the place, even in our coffee. Fluffy Chocolate Chip Pumpkin Donuts are a delicious mix of chocolate and pumpkin–how pumpkin is meant to be enjoyed! These easy-to-make cake donuts make a great weekend treat for the whole family, and because they are baked, not fried, they are less greasy. Dipped in a vanilla or chocolate glaze, hot from the oven, they are irresistible!
Chocolate Chip Pumpkin Donuts
- 1 can of Pumpkin Puree
- 1 1/2 c. Brown Sugar
- 1/2 c. Melted Butter
- 2 Eggs
- 2 c. Flour
- 2 tsp. Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp. Ground Nutmeg
- 1/4 tsp. Ground Ginger
- 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 1 c. Mini Chocolate Chips
Preheat the oven to 400 degrees. Mix the pumpkin, brown sugar, melted butter, and eggs together in a large bowl until well blended. In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
Blend the wet and dry ingredients together until wet, but do not over stir. Mix the chocolate chips into the batter.
Grease three non-stick donut pans*, then spoon or pipe the pumpkin batter in each mold about about 1-2 full. Bake in the oven for 12-15 minutes, until golden brown. While the donuts are baking, mix together one of the following glazes.
Vanilla Glaze
- 1 1/2 c. Confectioners Sugar
- 3 Tbsp. Milk
- 1 tsp. Vanilla Extract
Chocolate Glaze
- 1 1/2 c. Confectioners Sugar
- 2 Tbsp. Milk
- 2 Tbsp. Chocolate Syrup
When the donuts are finished baking, remove from the oven and immediately dip each donut into the glaze, then place on a cooling rack (with waxed paper underneath to catch the drips). These Chocolate Chip Pumpkin Donuts are best eaten right away or re-heated in the microwave for 5-8 seconds. Makes about 15 – 18 donuts.
If you really like chocolate and pumpkin together, be sure to try my Chocolate Chip – Toffee Pumpkin Bars!
*This is an Amazon affiliate link.
