1. Preheat oven to 350 degrees and grease your mini donut baking pan.
2. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Beat sugar and butter with mixer, then blend in pumpkin, egg, and vanilla.
4. Gradually mix in flour and dry ingredients.
5. Stir in chocolate chips until they are mixed in throughout the dough.
6. Chill your dough for a few hours, and then form dough into one inch balls. Press the balls down into the well of your mini donut baking pan.
7. Bake for 10-12 minutes.
8. Allow the baked donuts to cool in the pan for 5-8 minutes. Once the baking pan is cool enough to handle, they are ready to come out. I’ve found that the easiest way to get them out is to turn the pan over and give it a firm “whack” on the counter top. Usually they all come tumbling out! Transfer the mini donuts to a cooling rack, and then dip the tops in the icing. Sprinkle the chocolate sprinkles over the tops while the icing is still wet.

Icing

1. In a small bowl, whisk together the powdered sugar with the heavy cream. Add water one teaspoon at a time (whisking in between) until you reach the desired consistency. You want it to be a little thinner than toothpaste. Add your vanilla extract and stir.