Pumpkin Mini Chip Cake Doughnuts with Semi-Sweet Chocolate Drizzle

I helped some dear friends move into a new home over the weekend and I brought along these diminutive pumpkin chocolate chip cake doughnuts for snacking.  The pumpkin flavor is not overwhelming and the slightly sweet chocolate drizzle is the perfect accent.

We gobbled up a few of these, and then got down to work!  My friends are such pumpkin fans, they even requested that I experiment with an über pumpkin doughnut.  Look for that in the future!

Pumpkin Mini Chip Cake Doughnuts with Semi-Sweet Chocolate Drizzle
Makes 36 mini doughnuts.

1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
about 1/4 cup miniature semi-sweet chocolate chips (if you want a more intense pumpkin flavor, use less chocolate here)
1 large egg, beaten
1 generous teaspoon vanilla extract
2 tablespoons of butter, melted
5 tablespoons of buttermilk
about 3/4 cup of pumpkin puree

For the chocolate drizzle:
about 1 cup of miniature semi-sweet chocolate chips
2-3 splashes of milk
2 packets of turbinado sugar (about 2 tablespoons)

Preheat the oven to 325°F.  Grease two mini doughnut pans with cooking spray.

Combine the flour, baking powder, sugar, salt, nutmeg, and cinnamon in a large bowl.

The dry ingredients...

Add the mini semi-sweet chocolate chips, and toss them in the flour mixture to coat them.  This step will prevent the chips from sinking to the bottom of the doughnuts!

The itty bitty chocolate chips go in...

Mix the wet ingredients: the egg, the cooled melted butter, the buttermilk, the vanilla extract, and the pumpkin puree.  Pumpkin pie spice would be a good addition to the puree before you mix it with the egg and other wet ingredients, but I didn’t have any around the house!

Pumpkin puree is so delicious!

The orange hue of pumpkin is perfect for fall baking.

Incorporate the wet ingredients into the dry ingredients and mix well to form a bright orange batter speckled with chocolate chips.

Spoon the batter into a plastic food storage bag to fill the mini doughnut pans.  Do not overfill the cavities.

All ready for the oven. You will need to make three batches for this recipe, unless you have three pans.

Bake the doughnuts for 10 minutes.  Then prepare the chocolate drizzle while the doughnuts are cooling.  It is important to allow these doughnuts to cool for 10-15 minutes in the pans so that the chocolate chips do not ooze out of the cake.

The doughnuts are delicious this way too -- if you're a purist.

To make the drizzle, melt about one cup of miniature semi-sweet chocolate chips and stir in 2-3 splashes of milk and about 2 tablespoons of turbinado sugar.  The resulting drizzle should drip nicely from a spoon onto the doughnuts.

Mix, mix, mix to make the drizzle...

The drizzle is wonderfully glossy and rich.

Drizzle the doughnuts with the chocolate and serve.

Just heavenly...