Pumpkin-Chocolate Chip Donuts

It's been raining, and raining, and raining. All of the rain led to some flooding, and due to the flooding the kidlets had an unexpected day off of school. I promised the smallest kidlet earlier this week that I'd make some donuts for breakfast this weekend. Since we were rained in, today seemed like the perfect day to do that. I had some pumpkin puree lurking in my refrigerator that needed to get used up, so decided I'd throw it into the donuts and see what happened.

What happened was the best homemade donuts I've made. They were so good I was declared the "bestest mom in the World".

Pumpkin Chocolate Chip Donuts
with Pumpkin Cinnamon Drizzle
makes 10


2 cups Whole Wheat Pastry Flour
2/3 cup raw sugar
2 tsp baking powder
1 tsp salt
1 cup chocolate chips
1 Tbs melted Earth Balance
3 generous Tbs pumpkin puree
1 c. soy milk
1 tsp vanilla extract
1/4 tsp nutmeg
1/2 tsp cinnamon

1 1/2 Tbs powdered sugar
1/2 tsp cinnamon
2 tsp pumpkin puree

Preheat oven to 350. Lightly oil donut pan and set aside. In a large bowl combine all dry ingredients, including chocolate chips. Whisk to combine well. In a small bowl combine all wet ingredients, plus cinnamon and nutmeg. Stir to combine, then mix into dry ingredients. Spoon batter into donut molds about 2/3 full. Bake at 350 for 15-17 minutes, until toothpick inserted in donuts comes out clean. Remove from pan to cooling rack and cool completely before adding drizzle.

Once donuts are completely cool, in a small bowl combine powdered sugar, cinnamon, and pumpkin puree. Stir briskly with a fork until mixture thickens. Adding up to 1/4 tsp soy milk if necessary. Drizzle over cool donuts.