White Chocolate Baked Pumpkin Doughnuts | La Cucina di Kerrs
A scrumptious way to use up your pumpkin puree & leftover Halloween treats - try these White Chocolate Glazed Baked Pumpkin Doughnuts!
Equipment
- Doughnut baking pan
- Mixer
Ingredients
Baked Pumpkin Doughnuts
- *FULL Recipe & Ingredients List: AnnaOlson.ca* *you could also use boxed doughnut or cake mix to keep it super simple!*
White Chocolate Glaze
- 1 bag Pure White Chocolate Chips
- cooking oil *about 2 tbsp to thin out the chocolate if melting on stovetop - we used Canola*
Doughnut Toppings
- Halloween Candy/Chocolate Bars *we used candy corn, Reese's Pieces, SKOR & Coffee Crisp (*chopped up*)
- Pumpkin Spiced Honey *drizzle over top once donuts are glazed*
Instructions
Baked Pumpkin Doughnuts
- Mix & bake the pumpkin doughnuts according to Anna Olson's recipe (yields about a dozen doughnuts). Let donuts cool fully before adding glaze. Boxed doughnut or cake mix will work well too!
White Chocolate Glaze
- Add the bag of white chocolate chips to a stainless steel mixing bowl that can fit inside a small pot. Add a bit of water to the pot, heat & bring to a near simmer. Place the bowl filled with the white chocolate chips over top, adding a bit of cooking oil (we used Canola), and stirring continuously with a spoon or spatula until melted. Add a bit more oil if too thick and lumpy. Remove the bowl from the pot carefully and begin glazing the tops of your baked doughnuts immediately in a dip & twist motion.
Doughnut Toppings
- Add your candy/chocolate toppings to the glazed doughnuts before the icing cools to ensure they "stick". If using a flavoured drizzle like the Pumpkin Spiced Honey we did, it's okay if the glaze cools fully first. Bring the honey to room temperature or warm the jar by placing it in a bowl of warm water first.
