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Pumpkin Toffee Donuts | Can't Stay Out of the Kitchen | BEST #donut #recipe ever! These are filled with #pumpkin & #HeathEnglishToffeeBits. They are absolutely incredible. Perfect for a #holiday & company #breakfast like #MothersDay or #FathersDay. #toffee #PumpkinToffeeDonuts #PumpkinDonuts #HolidayBreakfast

Pumpkin Toffee Donuts

Teresa Ambra
These luscious Pumpkin Toffee Donuts are absolutely mouthwatering. The donuts are filled with pumpkin, pumpkin pie spice and Heath English Toffee Bits. After glazing the donuts in vanilla icing, more Heath English Toffee Bits are sprinkled on top. This favorite comfort food recipe is terrific for company or holiday breakfasts like Mother's Day or Father's Day. Your family and guests will be begging you for more!
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 18
Calories 329 kcal

Equipment

  • 1 20-tin donut pan
  • 1 large mixing bowl
  • 2 medium mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • measuring cups
  • measuring spoons

Ingredients
  

DONUTS:

  • 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup pumpkin
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • 1 cup Heath English toffee bits

GLAZE:

  • 1/3 to 1/2 cup 2% milk
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/4 cup Heath English toffee bits for garnish, if desired

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray 20-cavity donut pans with cooking spray.
  • Set aside.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
  • Set aside.
  • In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
  • Whisk in pumpkin, vanilla extract and pumpkin pie spice.
  • Pour the pumpkin mixture into the flour mixture.
  • Add Heath English Toffee Bits.
  • Stir just until combined.
  • Do not overmix.
  • Batter will be very thick.
  • Spoon batter into a large zip-lock bag.
  • Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
  • Fill each cup 3∕4 full.
  • Bake for 10 minutes at 425 degrees or until the edges are lightly browned, and a toothpick inserted in center comes out clean.
  • Remove pan from oven and cool approximately 2 minutes on a cooling rack.
  • Remove donuts from the pan and place on cooling rack.
  • Dip baked donuts in glaze.
  • Place donuts on cooling rack and immediately sprinkle about ½ teaspoon Heath English Toffee Bits evenly over each donut.
  • Do one donut at a time.
  • Otherwise glaze will dry too fast and Heath English Toffee Bits will not adhere to the glaze.
  • Allow donuts to rest on cooling rack approximately 10 minutes until icing sets.
  • Serve.

GLAZE:

  • In a medium sized mixing bowl, whisk milk, powdered sugar and vanilla until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Set on cooling rack.
  • Immediately sprinkle 1/4 tsp. Heath English Toffee Bits over top of each donut.
  • Let glaze set for 5-10 minutes before serving.

Notes

NOTE: There is enough glaze for 24 donuts.
 
NOTE: You can purchase the 20-tin donut pan at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 329kcalCarbohydrates: 62gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 42mgSodium: 181mgPotassium: 91mgFiber: 1gSugar: 46gVitamin A: 2390IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword breakfast, donuts, pumpkin, toffee
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