Instructions

1. Preheat oven to 350 degrees.
2. Coat donut pan generously with cooking spray.
3. In a large mixing bowl beat eggs until light and fluffy (approx 2 min)
4. Add white and brown sugar; mix well.
5. Add butter and greek yogurt; mix.
6. Add pumpkin puree, mix.
7. In a small mixing bowl combine dry ingredients.
8. Add all dry ingredients all at once and mix until 80% incorporated.
9. Add mini chocolate chips.
10. Stir by hand- just until combined.
11. Do not over mix.
12. Spoon batter into a gallon sized ziplock freezer bag, snip 1/4 inch off one corner.
13. Squeeze batter into pan, filling each mold 2/3 the way full.
14. Cook 10-12 minutes until the center springs back with light touch.
15. Rest one minute in pan, turn out onto cooling rack to completely cool.
16. Repeat with remaining batter (my pan only cooks 6 at a time).
17. Once all donuts are cooled.
18. Place 1/2 C chocolate chips in microwave safe bowl, microwave 30 sec, stir well.
19. Microwave 15 seconds, stirring well until all lumps are melted.
20. Repeat if nessesary.
21. Use a fork to drizzle chocolate across the tops of donuts.
22. Allow chocolate to set.
23. Enjoy!