Pumpkin Chocolate Chip Doughnuts
Baked Pumpkin Chocolate Chip Doughnuts are peffect for fall. This baked donut recipe is easy to make.
Servings 60 mini doughnuts
Calories 93kcal
Ingredients
Pumpkin Chocolate Chip Doughnuts
- 1 cup pumpkin
- ¾ cup buttermilk
- 1 egg
- 4 tablespoons butter melted
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 cup semi-sweet chocolate chips
Cream Cheese Frosting
- 8 oz package cream cheese softened
- ¼ cup butter softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla
Cinnamon Sugar Coating:
- 4 tablespoons melted butter
- ¾ cups granulated sugar
- 3 teaspoons ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
Instructions
Pumpkin Chocolate Chip Doughnuts
- Preheat the oven to 425˚F. Mix the pumpkin, buttermilk, vanilla, melted butter, and egg together.
- Sift flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg into the wet ingredients.
- Stir wet and dry ingredients together.
- Mix in semi-sweet chocolate chips.
- Pipe batter into greased mini doughnut pans.
- Bake at 425˚F for 6-7 minutes.
Cream Cheese Frosting
- With a mixer, cream together cream cheese and butter.
- Mix in the vanilla.
- Slowly add the confectioners’ sugar.
Cinnamon Sugar Coating
- Mix together sugar, cinnamon, ground ginger and nutmeg.
- Brush melted butter onto the doughnuts.
- Coat with cinnamon and sugar mixture.
Nutrition
Serving: 1donut | Calories: 93kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 63mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 297IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.4mg
