You can never have too many morn meal recipes, so give Chocolate Pumpkin Spider Donuts a try. This recipe makes 24 servings with 416 calories, 5g of protein, and 18g of fat each. For $1.12 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is perfect for Halloween. Plenty of people made this recipe, and 2429 would say it hit the spot. Head to the store and pick up white chocolate chips, flour, black licorice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 19 minutes. It is brought to you by Inside BruCrew Life. With a spoonacular score of 23%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Baked Pumpkin Chocolate Chip Donuts with Chocolate Ganache {gf}, Chocolate Pumpkin Donuts with Buttercream, and Chocolate Glazed Pumpkin Donuts.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 4 minutes

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, sift together the baking powder, baking soda, cocoa powder, flour, pumpkin pie spice, and salt. Set aside. In another mixing bowl, beat the butter and sugars until creamy. Add the egg, vanilla, yogurt, pumpkin and buttermilk and blend well. Slowly add the flour mixture until just mixed. Stir in the chocolate chips by hand. Spoon the batter into a large plastic bag and cut the tip off. Spray the donut pans with non stick spray. Pipe the batter into a mini and large donut pan, filling the cavities at least half full. Preheat the oven to 425* Bake the mini donuts 4-5 minutes and the large donuts 8-9 minutes. Let cool for a few minutes and then remove to a wire rack to cool completely. In a microwave combine the chocolate chips and 1 tsp. shortening. Heat for 30 seconds and stir. Repeat until melted and smooth. Dip the tops of the donuts in the chocolate. Sprinkle with chocolate sprinkles. Attach eyes and licorice legs with chocolate. Melt the white chips and 1/2 tsp. shortening the same way and drizzle over the large donuts in a web pattern. Makes 24 small donuts and 10 large donuts. Store in a sealed container.

Step by step:

1. In a large bowl, sift together the baking powder, baking soda, cocoa powder, flour, pumpkin pie spice, and salt. Set aside. In another mixing bowl, beat the butter and sugars until creamy.

2. Add the egg, vanilla, yogurt, pumpkin and buttermilk and blend well. Slowly add the flour mixture until just mixed. Stir in the chocolate chips by hand. Spoon the batter into a large plastic bag and cut the tip off. Spray the donut pans with non stick spray. Pipe the batter into a mini and large donut pan, filling the cavities at least half full. Preheat the oven to 425*

3. Bake the mini donuts 4-5 minutes and the large donuts 8-9 minutes.

4. Let cool for a few minutes and then remove to a wire rack to cool completely. In a microwave combine the chocolate chips and 1 tsp. shortening.

5. Heat for 30 seconds and stir. Repeat until melted and smooth. Dip the tops of the donuts in the chocolate. Sprinkle with chocolate sprinkles. Attach eyes and licorice legs with chocolate. Melt the white chips and 1/2 tsp. shortening the same way and drizzle over the large donuts in a web pattern. Makes 24 small donuts and 10 large donuts. Store in a sealed container.

Nutrition Information: