Mini Pumpkin Chocolate Chip Donuts

Well our heater has been turned on and I’ve pulled my comfy sweaters out of storage- it’s officially fall! That means it’s time to pumpkin all the things and enjoy the tastes of the season.

This recipe for Pumpkin Chocolate Chip Donuts combines three of my favorite things- pumpkin, chocolate, and donuts- to make mini donuts perfect for weekday breakfasts or even for dessert.

Plus, they’re ridiculously cute! All you’ll need to make them are the ingredients below plus a donut pan- you can make easy mini donuts with this mini donut pan– or if you’d prefer regular sized donuts, just use this donut pan. Enjoy!

Mini Pumpkin Chocolate Chip Donuts

Ingredients

1 box of yellow cake mix, any brand
15 oz can of pumpkin
1/2 C. mini chocolate chips
large gallon freezer bag
kitchen scissors

Directions

1. Preheat the oven to 350 degrees and spray and 12 count mini donut pan with non-stick cooking spray.

2. Combine the cake mix and canned pumpkin, mixing well.

3. Add in the chocolate chips.

4. Scoop the donut batter into the freezer bag and seal shut.

5. Snip 1 corner of the bag with the kitchen scissors.

6. Gently squeeze the donut batter out of the bag and into the mini donut wells (see photo).

7. Bake for 7-9 minutes.

8. Remove from the oven and let cool and repeat the baking process.
*Makes approximately 32 mini donuts