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Preheat oven to 400 degrees. Grease a 6-count donut pan well.
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In a large bowl, sift together flour, sugar, baking powder, salt, and spices.
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Make a well in the center of the dry ingredients, and add in add in the egg, buttermilk, and vanilla extract. Gently stir until just combined (batter will be very thick).
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Add in sour cream, butter, and pumpkin puree. Mix until well combined.
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Lastly, add in chocolate chips.
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Spoon or pipe batter into the donut pan.
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Bake donuts for 10-12 minutes, or until the donuts have risen and the tops of the donuts 'spring' back when lightly touched.
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Allow to cool for at least 5 minutes before removing from the tray.
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In a bowl, whisk powdered sugar, cinnamon, and espresso powder with vanilla extract and 2 Tbsp of milk until smooth (if the glaze seems too thick, add in the last Tbsp of milk).
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When ready to glaze the donuts, give the glaze a quick stir, then dunk each donut about halfway into the glaze. Place donuts on a wire cooling rack to give the glaze time to set (about 10 minutes).
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Enjoy!