Pumpkin Donuts with Chocolate Frosting

This isn't going to be one of those Monday afternoons where I sit down and write a post telling you about the glorious, instagram/pinterest/blog-worthy weekend we had. In fact, I spent most of the weekend in bed with a fever and a migraine. I had lost about eight pounds in three days from only being able to take Advil and drink orange juice for the majority of that time. Finally last night I felt like I was really on the med and decided to do something about all that lost weight and decided donuts was the perfect solution. If you're looking to add some weight back onto your hips this is a great way to do it, but you'll need to wash it down with some whole milk too. It's the only way. 

I saw these donuts a few weeks ago on my friend Melanie's blog, Garnish and Glaze. Her recipes are amazing. I've made a few of them now and they've never disappointed. I hesitated sharing this recipe because I didn't want to feel like I was taking credit for something that she did, but we did make quite a few changes to the recipe because it was late on a Sunday night and sometimes you have to adapt to what you've got on hand, but these were delicious, and I'm super grateful to Melanie for providing us with a great base for this recipe. Also, definitely check out and make her actual recipe because I'm sure the real deal is even better than these!

Recipe adapted from Garnish and Glaze

Yields 12 donuts

Ingredients:

For the Donuts:

1 3/4 cups + 2 tbsp all purpose flour

1 1/2 tsp baking powder

1 1/2 tsp salt

1 tsp cinnamon

1/8 tsp ginger

1/4 tsp nutmeg

1/8 tsp clove

3/4 cup white sugar

3/4 cup dark brown sugar

1/2 cup oil

3 eggs

1 1/2 cup pumpkin puree

1/2 tsp vanilla extract

For the Frosting:

4 tbsp butter

3 tbsp milk

1 tsp dark corn syrup

1/2 cup semi-sweet chocolate chips

1/2 tsp vanilla 

1 cup powdered sugar

sprinkles

Directions: 

For the Donuts:

Preheat oven to 350° and light grease a donut pan with non stick cooking spray. Mix the flour, baking powder, and salt, cinnamon, ginger, nutmeg, and clove together in a bowl and set aside. Whisk together the white sugar, brown sugar, oil. eggs, pumpkin, and vanilla until combined. The pour the wet mixture into the dry mixture and stir until just combined.

Fill a large ziplock bag with the batter and then pipe it into the donut pan until each one is about 2/3 full. I used a quart size freezer bag and put about two cups of batter into it before pipping. I then used a new bag, with another two cups of batter before putting the donuts in the oven again for batch number two. 

Bake in the oven for 13-16 minutes or until baked, and allow to cool for 5 minutes before frosting.

For the Frosting:

Heat butter, milk, and corn syrup together over medium heat until the butter melts, remove from heat and whisk in the chocolate chips, and then whisk in the powdered sugar until their are no more clumps. Allow to cool and set for a few minutes before dipping in the donuts. Once donuts are dipped, sprinkle with sprinkles if desired.