Chocolate Chip Pumpkin Donuts with Chocolate Glaze
Soft, cake-style donuts infused with warm spices and pumpkin, studded with chocolate chips and finished with a rich chocolate glaze and sprinkles. Baked in a donut pan rather than fried, these are perfect for fall mornings or dessert.
Ingredients
- ½ cup unsalted butter, softened
- ⅝ cup brown sugar
- 1 egg
- 1 cup pumpkin
- ⅝ cup sour cream
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups flour
- 1 cup mini chocolate chips
- ½ cup semisweet chocolate chips
- 3 tablespoons heavy whipping cream
- sprinkles
Instructions
- 1
Preheat oven to 375 degrees F. Spray donut pan with nonstick baking spray.
- 2
Beat softened butter and brown sugar until creamy.
- 3
Add egg, pumpkin, and sour cream to butter mixture and beat again.
- 4
Stir together cinnamon, nutmeg, baking powder, baking soda, salt, and flour in a separate bowl.
- 5
Slowly beat dry ingredients into pumpkin mixture.
- 6
Gently stir in mini chocolate chips.
- 7
Divide batter in half. Spoon half into prepared donut pan, filling cavities completely.
- 8
Bake for 15 minutes.
- 9
Remove pan from oven and let donuts rest for 2-3 minutes, then gently remove with butter knife and place on wire rack to cool completely.
- 10
Wipe pan with paper towel and spray again.
- 11
Fill pan with remaining batter and bake for 15 minutes. Cool as before.
- 12
Place chocolate chips and heavy whipping cream in microwave-safe bowl. Heat for 30 seconds and stir until creamy.
- 13
Dip tops of cooled donuts in chocolate glaze and top with sprinkles while wet.
- 14
Let chocolate set completely before storing in tightly sealed container.
Tips
Divide batter into two batches to avoid overfilling the donut pan.
Let donuts cool completely on wire rack before glazing for best chocolate adhesion.
Work quickly when dipping and sprinkling to apply toppings before chocolate sets.
Good to Know
Keep in tightly sealed container at room temperature for up to 3 days.
Prepare batter up to 4 hours ahead and refrigerate. Bake when ready. Finished donuts freeze well for up to 2 weeks.
Serve at room temperature. Reheat glazed donuts briefly in microwave if desired.
Common Mistakes
Do not overfill donut pan cavities to avoid batter spilling into the pan's center wells.
Do not skip the 2-3 minute resting period to avoid breaking donuts when removing from pan.
Do not dip donuts in chocolate when still warm to avoid glaze sliding off.