Chocolate Chips Pumpkin Spice Donuts
Moist pumpkin spice 12 mini donuts with chocolate chips, cinnamon, nutmeg and ginger.
Servings: 12 mini donuts
Calories: 152kcal
Ingredients
- 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
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.
Notes
*white sugar can be used instead of cane sugar
Nutrition
Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 53mg | Potassium: 0mg | Fiber: 1g | Sugar: 15g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg