Pumpkin Donuts with Three Different Toppings

I created these donuts for my son's birthday (I was hosting 6 boys in a cabin in Northern AZ). Before we left for the weekend, I packed all the dry ingredients in a plastic freezer bag, and all the cold/wet ingredients in a plastic container. When I was ready to bake, I whisked everything together in a flash and got down to baking! 

Barely out of the oven, the boys went to town. I'm lucky I got this shot - I had to hold them back! I mean, the recipe makes 18 donuts! I was lucky to catch a photo of the last 9. 

You should definitely add this recipe to your breakfast repertoire. The donuts are super simple to prepare and perfect for a crowd. Plus, they're baked, so they're a healthy alternative to the fried version. 

Note: This recipe makes 18 donuts, so you may have to work in batches in you have just one or two donut pans (like me). And if you don't have donut pans, you should get them - you will use them ALL the time once you discover how easy and fun they are to make. 

Pumpkin Donuts with Three Different Toppings

Donuts
Cooking spray
2 cups all-purpose flour
1/2 cup plus 2 tablespoons light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
15-ounce can pumpkin puree
2 large eggs
1/4 cup milk
1/4 cup vegetable oil or coconut oil
1 teaspoon vanilla extract
Chocolate Chip:
1/4 cup mini semi-sweet chocolate chips
Cinnamon Glaze: 
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1-2 tablespoons milk
Cinnamon Sugar: 
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

To make the donuts, preheat the oven to 325 degrees. Coat three, 6-cup, donut pans with cooking spray (or work in batches if you just have 1-2 pans).
In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, salt, and baking soda. Mix well with a whisk and set aside. 
In a medium bowl, whisk together the pumpkin puree, eggs, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until blended. 
Spoon the batter into the donut pans, until each "cup" is about 2/3 full. For the chocolate chip donuts, sprinkle chocolate chips over the batter. 
Bake 8 to 12 minutes, until the donuts spring back when gently touched. 
Transfer to a wire rack and cool for 1 minute. Loosen the edges of the donuts with a knife and invert the pan onto the wire rack. 
To make the glaze, whisk together the confectioners' sugar, cinnamon and 1 tablespoon of the milk. Whisk until the mixture is smooth and fairly thin, adding more milk if necessary to create a glaze. Dip each donut into the glaze, until it reaches halfway up the sides, and then return the donuts to the wire rack to allow excess glaze to drip through. 
To make the cinnamon-sugar, whisk together the sugar and cinnamon and sprinkle the mixture over the warm donuts. 

Makes 18 donuts