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Baked Pumpkin SKOR Toffee Donuts Recipe

Name: Baked Pumpkin SKOR Toffee Donuts Recipe | Recipes
Total time: 22 min
Yield: 12 donuts
Ingredients: 1 1/4 cups all-purpose flour (300 mL); 1 tsp baking powder (5 mL); 1/2 tsp ground cinnamon (2 mL); 1/2 tsp ground ginger (2 mL); 1/4 tsp ground nutmeg (1 mL); 1/4 tsp salt (1 mL); pinch ground cloves; 1/2 cup pumpkin puree (125 mL); 1/3 cup granulated sugar (75 mL); 1/4 cup 2% milk 50(mL); 1 egg; 2 tbsps packed brown sugar (30 mL); 1 tsp vanilla extract (5 mL); 1/3 cup butter, melted (75 mL); 1/2 cup HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL); 2/3 cup icing sugar, sifted (150 mL); 4 tsp 2% milk (20 mL); 2 tsp vanilla extract (10 mL); pinch salt; 1/2 cup HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)

Details

Timing
Timing
Total:
Bake:: 12 Min.
Skill Level:: Intermediate
Yields:: 12 donuts

The absolutely perfect fall recipe with delicious Baked Pumpkin SKOR Toffee Donuts recipe made with HERSHEY'S CHIPITS. Take a look and try it here!

Ingredients & Directions

Bake Time: 12 minutes
Cool Time: 10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Pumpkin Donuts:
1 1/4 cups

all-purpose flour (300 mL)
1 tsp

baking powder (5 mL)
1/2 tsp

ground cinnamon (2 mL)
1/2 tsp

ground ginger (2 mL)
1/4 tsp

ground nutmeg (1 mL)
1/4 tsp

salt (1 mL)
ground cloves
1/2 cup

pumpkin puree (125 mL)
1/3 cup

granulated sugar (75 mL)
1/4 cup

2% milk 50(mL)
1

egg
2 tbsps

packed brown sugar (30 mL)
1 tsp

vanilla extract (5 mL)
1/3 cup

butter, melted (75 mL)
1/2 cup

HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)
Vanilla Glaze:
2/3 cup

icing sugar, sifted (150 mL)
4 tsp

2% milk (20 mL)
2 tsp

vanilla extract (10 mL)
salt
1/2 cup

HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)

Directions

Equipment Needed 

Bowl

Oven

12-mold Donut Pan

Measuring Cup

Whisk

Wire Rack

Pumpkin Donuts: Preheat oven to 375°F (190°C). Grease 12-mold donut pan.

Whisk together flour, baking powder, cinnamon, ginger, nutmeg, salt and cloves; set aside. Whisk together pumpkin purée, granulated sugar, milk, egg, brown sugar and vanilla until well combined. Whisk in melted butter until blended. Stir pumpkin mixture into flour mixture just until incorporated. Fold in toffee bits.

Spoon heaping 2 tbsp (30 mL) batter into each donut mold. Bake for 12 to 15 minutes or until tester inserted into center of each donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. Transfer donuts directly to rack; let cool completely.

Vanilla Glaze: Whisk together icing sugar, milk, vanilla and salt. Dip tops of donuts into glaze. Sprinkle with toffee bits; let stand until set.