Insanely Good Pumpkin Donuts with Vanilla and Chocolate Glazes

If you follow my blog, you'll know that I've made donuts before. Both pumpkin and chocolate. I've also done pumpkin-chocolate chip muffins. This recipe combines all those flavors in ONE, outrageously good, BAKED donut! 

Here's a tiny backstory: We had a big sleepover at the house last night and the kids (most of them regulars) kind of expect something fun for breakfast. They figure I'll make something along the lines of pumpkin muffins or chocolate donuts. In fact, I wavered from that a few times and saw true disappointment at the breakfast table. 

This time, I created  NEW donut that blended their favorite flavors. Plus, I added egg tacos and egg tostadas! I'll post those recipes too. They were completely happy. 

Chocolate-Swirled Pumpkin Donuts

2 cups all-purpose flour

1/2 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
15-ounce can pumpkin puree (not pie filling)
2 large eggs
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips
Vanilla Glaze
1/2 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Chocolate Glaze: 
1/2 cup powdered sugar
2 tablespoons milk
2 teaspoons unsweetened cocoa

Preheat the oven to 350 degrees. Coat 2-4 donut pans with cooking spray (this batch makes 22-24 donuts).
To make the donuts, in a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, baking soda, and salt. Mix well to combine. 
In a separate bowl, whisk together the pumpkin, eggs, milk, butter, and vanilla. Add the pumpkin mixture to the flour mixture and mix well. Spoon the batter into the prepared pans, about 3/4 full. Sprinkle the chocolate chips over the ones you want to be chocolate. 
Bake for 8 to 10 minutes, until the donuts spring back when gently pressed. 
Meanwhile, to make the glazes, whisk together all the ingredients in two separate bowls.  
Cool the donuts on a wire rack for 1 minute. Release the sides of the donuts from the pan (with your fingers or a knife) and flip over onto the rack. 
While still warm, dunk the donuts in the glazes and return them to the rack. But not for long! Donuts are more amazing when they're warm! 

Makes about 22-24 donuts