Chocolate Pumpkin Munchkins

The sun falls early all around. Warm coloured leaves fall to the ground. 

 Rain falls everywhere I look. Bookmarks falling into my books. Pumpkin flavoured everything.

Welcome fall, winters spring.

                                **********************************************
Made for:
These Chocolate Pumpkin Munchkins were made for my little munchkin! We made these and had them for breakfast. They taste even better left over.

How they were made:
I used gluten free Bisquick. I followed the pancake recipe (made it a little bit thicker). I added pureed pumpkin (yep from a can ;-) I also added pumpkin spice. You have to add more then you think you need in order to be able to really taste it. I like mine with a little more flavour. I then spooned the batter into a small plastic bag with a tiny piece cut off of a corner. I pipped the batter into the cute little donut maker molds.
Topping: I melted unsweetened dark chocolate morsels (double broiler) and dipped the tops of the wee little munchkins.

Taste:  When you bite into it you first get the bitter dark chocolate flavour then its soothed by the flavour of the pumpkin and pumpkin spice.  It's has the perfect amount of bitter and sweet. They are a great combination. The texture is a little softer then a donut with gluten. All in all I think these are great to have a round for holiday snacks or to bring to a party.  I give these a 7 out of 10.

Baby cake testers say: "Didn't make enough to keep the good flavours coming"