Pumpkin Chocolate Chip Donuts
donuts or 15 muffins
pure pumpkin purée
not pie purée
pumpkin pie spice
or 1 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger
+ 2 tablespoons all-purpose flour
miniature semi-sweet chocolate chips
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.
: 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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