Pumpkin Chocolate Chip Donuts

🧂 Ingredients

• 2 2/3 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. sea salt
• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup sour cream
• 2 large eggs
• 1 cup pumpkin
• 1 tsp. vanilla extract
• 1 tsp. pumpkin pie spice
• 1 cup miniature chocolate chips
• 1/3 to 1/2 cup 2% milk
• 4 cups powdered sugar
• 1 tsp. vanilla extract
• 2 tbsp. cocoa

Instructions

• 1 Preheat oven to 425.
• 2 Spray two 20-cavity donut pans with cooking spray.
• 3 Set aside.
• 4 In a large mixing bowl, stir flour, baking powder, baking soda, salt and
  granulated sugar.
• 5 Set aside.
• 6 In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
• 7 Whisk in pumpkin, vanilla extract and pumpkin pie spice.
• 8 Pour the pumpkin mixture into the flour mixture.
• 9 Add miniature chocolate chips.
• 10 Stir just until combined.
• 11 Do not overmix.
• 12 Batter will be very thick.
• 13 Spoon batter into a large zip-lock bag.
• 14 Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
• 15 Fill each cup 3∕4 full.
• 16 Bake for 10 minutes at 425 degrees or until the edges are lightly browned, and a
  toothpick inserted in center comes out clean.
• 17 Remove pan from oven and cool approximately 2 minutes on a cooling rack.
• 18 Remove donuts from the pan and place on cooling rack.
• 19 Dip tops of baked donuts in glaze.
• 20 Place donuts on cooling rack to cool and dry.
• 21 Allow glaze to drip off donuts.
• 22 Allow donuts to rest on cooling rack approximately 10 minutes until icing sets.
• 23 Serve.
• 24 In a medium sized mixing bowl, whisk milk, cocoa, powdered sugar and vanilla
  until smooth.
• 25 Dip the top of each donut into the bowl of glaze.
• 26 Set donut on cooling rack.
• 27 Let glaze set for 5-10 minutes before serving.

Nutrition Info