3/4cupall-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 buttermelted2 Tbsp. buttermilk1/2 tsp. vanilla extract1/2 cup cane sugar*1/2 cup chocolate chips, semi-sweet
Instructions
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.