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Fluffy Baked Pumpkin Chocolate Chip Donuts

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These fluffy baked pumpkin chocolate chip donuts are soft, tender, and packed with warm fall spices and melty chocolate chips. Ready in about 25 minutes, they’re the perfect easy treat for crisp autumn mornings.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 2 tablespoons (15g) cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • ⅓ cup (80ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips
  • For the cinnamon sugar coating:
  • ¼ cup (56g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: 1 ¾ cups (210g) all-purpose flour, 2 tablespoons (15g) cornstarch, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt.
  3. In a separate medium bowl, whisk together the wet ingredients: ½ cup (113g) melted and cooled unsalted butter, ¾ cup (150g) granulated sugar, ¼ cup (50g) packed light brown sugar, 2 room temperature eggs, 1 cup (245g) pumpkin puree, ⅓ cup (80ml) room temperature buttermilk, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Fold in ¾ cup (130g) semi-sweet chocolate chips with the last few strokes.
  5. Transfer the batter to a piping bag or a large zip-top bag. Snip off about ½ inch from one corner. Pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let the donuts cool in the pan for 5 minutes. Then gently turn them out onto a cooling rack. Let them cool for another 5 minutes before coating.
  8. While the donuts are cooling, prepare the cinnamon sugar coating: In a small bowl, mix ½ cup (100g) granulated sugar with 1 teaspoon cinnamon. Melt ¼ cup (56g) unsalted butter in a separate small bowl.
  9. While the donuts are still warm (but not hot), brush each one generously with melted butter, then dip it into the cinnamon sugar mixture, turning to coat all sides. Place the coated donuts back on the cooling rack.
  10. Repeat with the remaining batter if baking in batches. Let the pan cool slightly and re-grease it before adding more batter.

Notes

Don’t overmix the batter to avoid tough donuts. Use room temperature ingredients for best results. Let donuts cool slightly before coating with cinnamon sugar. For a dairy-free version, use melted coconut oil or vegan butter and almond milk with lemon juice. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin donuts, baked donuts, chocolate chip donuts, fall recipe, pumpkin spice, easy donut recipe

Find it online: https://goldensimmer.com/fluffy-baked-pumpkin-chocolate-chip-donuts-easy-fall-recipe/