Pumpkin chocolate chip donuts! Biscoff topping & bourbon marshmallow frosting!

Baked Goods

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First off, try not to drool!

These are perfect for fall! Pumpkin and chocolate donuts with a marshmallow bourbon frosting and a biscoff cookie crumble. How could you not love these? Don’t worry, they aren’t as complicated as they sound!

This recipe can easily be made into a pumpkin loaf (loaf pan) or some yummy pumpkin muffins! (Muffin pan)


  • 1 and 3/4 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 3/4 teaspoon of salt
  • 2 eggs
  • 3/4 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 cups of pumpkin puree (fresh or canned)
  • 1/2 cup o vegetable oil
  • 2/3 cups of semi-sweet of chocolate chips


  • Pre-heat oven to 350 degrees
  • Spray the donut pan with non stick spray. Or a loaf pan or a muffin pan .
  • In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together .
  • In a separate bowl, whisk together the eggs, sugar and brown sugar (wet batter).
  • Next whisk in the pumpkin and the oil into the ‘wet batter’.
  • Pour the wet batter into the dry mixture, mix together.
  • It will be a little lumpy and that’s ok, gently fold in chocolate chips.
  • Pour into the donut pan until batter is gone.Bake at 350 degrees, 20-25 minutes.
  • Loaf pan, 350 degrees, 1 hr.
  • Muffin pan, 350 degrees, 30-35 minutes.

Marshmallow bourbon frosting


  • 1 pack of cream cheese
  • 5 marshmallows
  • 3 Tablespoons of butter
  • 3 oz of bourbon


  • Melt the butter on low heat
  • Add cream cheese until fully melted, continue to stir
  • Add marshmallows until melted, continuously stirring
  • Add bourbon, still stirring
  • Place in a bowl and set aside.
  • Crush biscotti cookies in a bowl, I crushed them with a can.

Donut decoration:

  • Take donuts out of the pan
  • Place face down in the frosting and then face down in the crushed biscoff cookies
  • Do this to all of your delicious donuts, enjoy!