Baked Pumpkin Chocolate Chip Doughnuts are pefect for fall. This baked doughnut recipe is easy to make.
We spent the first part of Labor Day weekend at our friend’s house in South Dakota. On Saturday morning, the guys made everyone omelets. It is a fun tradition we have and a great way to spend a Saturday morning. Later in the day, we had a pool party and my friend’s mom made us some delicious homemade pizza. One pizza was meat lovers pizza, another was taco pizza and another was sauerkraut pizza! It was my first time trying sauerkraut and the pizza was delicious! We got home Sunday evening and I woke up Monday morning with an awful head cold. So, Labor Day was spent taking cold medicine and trying to feel better. After getting tired of reading magazines, I decided to make some Pumpkin Chocolate Chip Baked Doughnuts.
Boy, am I happy to have pumpkin desserts back! We had pumpkin bars at my friend’s house this weekend and I am really looking forward to the cooler autumn weather. My mother-in-law makes the best pumpkin chocolate chip muffins and I wanted to try out my new mini doughnut pan so I used that as my inspiration. Start by mixing the wet ingredients in a bowl: pumpkin, buttermilk, melted butter and an egg.
Sift the dry ingredients into the bowl and mix together.
Pipe the batter into the mini doughnut pan.
Bake for 6-7 minutes at 425 degrees.
Brush the doughnuts with melted butter.
Dip in a mixture of sugar, cinnamon, ginger and nutmeg.
Another way to enjoy the pumpkin chocolate chip doughnuts is topped with cream cheese frosting.
I asked my family which ones they like more. They said they were both delicious and couldn’t pick a favorite.