Baked Pumpkin SKOR Toffee Donuts

Baked Pumpkin SKOR Toffee Donuts


Pumpkin Donuts:
1 1/4 cupsall-purpose flour (300 mL)
1 tspbaking powder (5 mL)
1/2 tspground cinnamon (2 mL)
1/2 tspground ginger (2 mL)
1/4 tspground nutmeg (1 mL)
1/4 tspsalt (1 mL)
Pinch ground cloves
1/2 cuppumpkin purée (125 mL)
1/3 cupgranulated sugar (75 mL)
1/4 cup2% milk (50 mL)
1 egg
2 tbsppacked brown sugar (30 mL)
1 tspvanilla extract (5 mL)
1/3 cupbutter, melted (75 mL)
1/2 cupHERSHEY’S SKOR Toffee Bits (125 mL)
Vanilla Glaze:
2/3 cupicing sugar, sifted (150 mL)
4 tsp2% milk (20 mL)
2 tspvanilla extract (10 mL)
Pinch salt
1/2 cupHERSHEY’S SKOR Toffee Bits (125 mL)


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

    2. 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.

    3. 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.

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

    Makes: 12 donuts

    TIP: Alternatively, use prepared pumpkin pie spice blend instead of cinnamon, ginger, nutmeg and cloves.

    For a less sweet option, skip the vanilla glaze and simply dust with icing sugar.
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