Mini Pumpkin Chocolate Chip Donuts

You wouldn’t think they’d have enough room, but two full grown Sams share space inside my head.

During the work day, Control Freak Sam is given free reign.  She nags authors mercilessly about deadlines, meticulously corrects grammar, and constantly updates the status reports of her many projects.  This Sam makes sure the bills are paid, errands are run, and the house is cleaned (occasionally cleaned – let’s not go overboard).

           

But once work is done and the dog has been walked, fed, and given her meds, Flaky Artist Sam comes out to play. This is the Sam who pours over cookbook, spends too much time on Pinterest, and thinks, mini pumpkin donuts look good, but mini pumpkin chocolate chip donuts would be even better.  And when taking the donuts from the oven, this Sam decides to whip up a chocolate glaze and scatter some sprinkles on top.

Mini Pumpkin Chocolate Chip Donuts (adapted from Culinary Cory)

2 c flour

1 ½ t baking powder

½ t salt

3 t pumpkin pie spice

½ c brown sugar

1 c canned pumpkin

2 eggs

2T milk

¼ c butter, softened

1t vanilla

Preheat oven to 375°F and grease mini donut pan.

In a medium bowl, combine flour, salt, and pumpkin pie spice. In another bowl, cream together brown sugar, pumpkin, eggs, milk, butter, and vanilla until well combined. Slowly add in flour mixture, just until combined.

Fill prepared pan with dough and bake 6 to 8 minutes, until donuts spring back when touched.  Cool completely.

Makes 3 dozen mini donuts

Chocolate Glaze

¾ c chocolate chips

3 T butter

1 T corn syrup

1 t vanilla

In a small bowl, melt chocolate, butter, and corn syrup.  I microwaved the mixture for two 20-second intervals and two 10-second intervals, stirring between each interval. Them, stir in vanilla and drizzle over cooled donuts.