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+ servings

Pumpkin Chocolate Chip Donuts

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 12 donuts or 15 muffins


  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 1/2 cups pure pumpkin purée not pie purée
  • 1 1/2 teaspoons pumpkin pie spice or 1 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoon baking powder
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 1/2 cup miniature semi-sweet chocolate chips
  • Confectioners sugar sprinkled (optional)
  • 3 tablespoons cinnamon-sugar mixture optional


  • Preheat oven to 350 degrees F. Lightly grease two standard donut pans. If you don't have a donut pan, you can make these into muffins. See notes below.
  • With a wire whisk, mix all ingredients minus the chocolate chips.
  • Fold in the chocolate chips.
  • Pour into prepared donut pans about 3/4 full and bake for 15-20 minutes or until springy to touch.
  • Let cool for 5 minutes, loosen their edges, and turn out onto a wire rack to cool. Sprinkle with powdered sugar or with a cinnamon-sugar mixture
  • Don't wrap leftover donuts in plastic or they'll become soggy. Either place on a plate and top with a cake cover, or place in a plastic baggy leaving the bag unfastened.


For Muffins: If you don't have a donut pan, you can make these in a standard-size muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
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