Baked Halloween Donuts

Directions

1. Start by turning your oven on to 350℉. Lightly coat a mini donut pan using butter, oil, or non-stick spray. Get your piping bag ready and fit it with a small round nozzle.
2. In a separate bowl, combine the flour, baking powder, cinnamon, and pumpkin spice. Give them a quick stir and set the mixture aside.
3. Take a large mixing bowl and beat the granulated sugar with the egg until the mixture becomes pale and fluffy. Pour the dry ingredients into the bowl and stir just until everything is blended.
4. In another container, whisk the melted butter, milk, and vanilla extract together. Pour this liquid into the batter in two separate batches, mixing well after each addition. Allow the batter to rest for 3 to 5 minutes so it can thicken slightly.
5. Spoon the batter into your prepared piping bag. Squeeze the batter into each mold of the pan, filling them roughly two-thirds of the way. Bake for 10 to 12 minutes. Once done, let the donuts sit in the pan for 2 minutes, then transfer them to a wire rack to cool completely before decorating.
6. For the glaze, combine the sifted confectioners' sugar, milk, pumpkin spice, and vanilla extract in a small bowl. Stir until you achieve a smooth, thick consistency. If it becomes too stiff, add a bit more sugar. If it sets up too quickly, warm it in the microwave for 10 seconds at a time until it flows easily.
7. To make the chocolate topping, place the chocolate chips, butter, corn syrup, and milk in a microwave-safe dish. Heat in 15-second bursts, stirring between each interval, until the mixture is completely smooth and melted.