Moist mini chocolate chips pumpkin spice donuts with nutmeg, cinnamon and ginger. Fall is the perfect time to bake these donuts!
While autumn will be here soon we are already enjoying pumpkin spice in coffee, breakfast or dessert. I basically had pumpkin everyday for the last 2 weeks. First, I started with my new recipe Pumpkin Cupcakes with Cinnamon Frosting. Then, I enjoyed pumpkin oatmeal for few days, next it was time for pumpkin pancakes. I even thought of making pumpkin waffles but I still have time for them. And today I had a small cup of pumpkin spice latte at my local Starbucks. I opted for half the sweetness and it was already sweet enough for me. I am not sure how the full version is sweet. If you would like anything cold to drink try my Pumpkin Spice Frappuccino I’ve got an easy recipe:)
Today I have these pumpkin spice donuts loaded with lots of chocolate chips. The best part about them is that they are mini, baked (not fried) and moist. They are perfect for after school treat, breakfast or snack. Also, these mini donuts are great for parties! I can promise everyone will be grabbing more than one. I can imagine an autumn inspired party with pumpkin or butternut squash. If you are planning a fall birthday party check few of my designs in my Etsy shop. They are all perfect for fall.
For these pumpkin donuts I used spices like [easyazon_link identifier=”B00ZK8YIXW” locale=”US” tag=”ilospas-20″]cinnamon[/easyazon_link], [easyazon_link identifier=”B00269YPBS” locale=”US” tag=”ilospas-20″]nutmeg[/easyazon_link] and [easyazon_link identifier=”B000WS3AMU” locale=”US” tag=”ilospas-20″]ginger[/easyazon_link]. I also used only enough amount of these spices because I didn’t want to make these donuts very strong. In the end I added chocolate chips. Yes, life is better with chocolate:)
Chocolate Chips Pumpkin Spice Donuts
- 3/4 cup all-purpose flour1/2 tsp. + 1/4 tsp. baking powder1/8 tsp. baking soda1/2 tsp. cinnamon1/8 tsp. nutmeg1/8 tsp. ginger1 egg1/2 cup pumpkin puree1/4 cup unsalted butter melted2 Tbsp. buttermilk1/2 tsp. vanilla extract1/2 cup cane sugar*1/2 cup chocolate chips, semi-sweet
- Preheat oven to 350 F and prepare [easyazon_link identifier="B004CYELQ4" locale="US" tag="ilospas-20"]mini donuts[/easyazon_link] baking sheet. Spray with oil. I use [easyazon_link identifier="B00004SPZV" locale="US" tag="ilospas-20"]Misto[/easyazon_link].In a medium bowl combine flour, baking powder, baking soda, [easyazon_link identifier="B00ZK8YIXW" locale="US" tag="ilospas-20"]cinnamon[/easyazon_link], [easyazon_link identifier="B00269YPBS" locale="US" tag="ilospas-20"]nutmeg[/easyazon_link] and [easyazon_link identifier="B000WS3AMU" locale="US" tag="ilospas-20"]ginger[/easyazon_link]. Set aside.In a separate bowl whisk the egg, add pumpkin puree, melted butter, buttermilk and vanilla extract. Combine well. Add sugar, mix together. Fold in [easyazon_link identifier="B00HCNCQ2S" locale="US" tag="ilospas-20"]chocolate chips[/easyazon_link].Add dry ingredients to the wet ingredients and combine with spatula very well.Pour in the bag, make a hole in one corner of the bag and pour into the mini donuts baking sheet. Form them nicely.Bake for 10 - 13 minutes.