Monday, October 12, 2015

Baked Pumpkin Donuts with a Cafe Mocha Glaze

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PurelySimple #CollectiveBias

I know that I've said this many, many times, but I am not a baker.  That's not to say I can't bake, but I just don't enjoy it as much as I do cooking.  So when the temperatures begin to drop and the urge to bake arises, I look for the easiest recipes possible.  That's why I LOVE these Baked Pumpkin Donuts w/a Cafe Mocha glaze.

The pumpkin donuts on a cooking rack, totally finished, with the title above the image.

With only three ingredients I can have these donuts out of the oven and in my belly in under 30 minutes.   Coat them with a delicious cafe mocha glaze and you have the PERFECT autumn treat!   I can't wait to share them with you so let's get started!


One of the three key ingredients to these super simple donuts is white cake mix.  Like everyone else   I mm trying to be more conscious of what I put in  my body, so I really like to use the new Purely Simple cake mix by Pillsbury. It contains no colors, artificial flavors, or preservatives which makes me super happy.  And I love that Kroger has this great coupon for it as well!  When you know what you're putting in your body AND you're saving money, well, I think it makes dessert all that more delicious!  *lol*   I picked up a couple more things that I needed and headed home to get started.

Baked Pumpkin Donuts w/a Cafe Mocha Glaze:
*Prep Time: 5 min.  *Cook Time: 10 min.  *Difficulty:  Easy  *Servings: 12 donuts

Ingredients:

The ingredients and pan needed to make the pumpkin donuts.

  • 1 box of Pillsbury Purely Simple White Cake Mix. 
  • 1 15 oz. Can of Pumpkin Puree
  • 1 tsp. Pumpkin Pie Spice
  • 1 1/2 c. Confectioners Sugar
  • 1/2 c. Chocolate Hazelnut Spread 
  • 1/4 c. Milk 
  • 1 tsp. Instant Coffee

Preheat the oven to 350 degrees.  

A mixing bowl, on the counter, with the powdered cake mix in it.

In a large mixing bowl add the cake mix,

The mixing bowl with the cake mix and the pumpkin puree in it.

Pumpkin puree,

Pumpkin pie spice being added to the mixing bowl.

And pumpkin pie spice.

The cake mix, pumpkin puree, pumpkin pie spice, all combined in the mixing bowl

Mix everything together  until totally combined and smooth.
I will say that the pumpkin puree in the can was a little dry so I added a 1/4 c. of water to help the batter blend more easily.

A resealable bag in a glass, corner side down.

Once you have mixed the batter together you will need to place a resealable bag into a large glass, corner side down.

The Pumpkin donut batter in the resealable bag.

Scoop half of the batter into the bag.

The resealable bag, with the batter in it, and the corner cut off.

Twist the bag so that the batter settles in one corner and snip the corner off of the bag.

A greased donut baking pan with the batter squeezed into it.

Squeeze the batter into a greased donut pan.

A picture of the temperature of the oven, 350, and the time the donuts need to cook, 10 minutes.

Place into the preheated oven for 10 minutes.

The fully baked pumpkin donuts being tested for doneness.

After 10 minutes the donutes should be fully cooked, and a toothpick should come out clean.

The baked donuts on a cooling rack, on the counter.

Let the donuts sit in the pan for 10 minutes, then remove them from the pan and place on a cooking rack.

A mixing bowl on the counter with confectioners sugar in it.  we are beginning the glaze.

While the donuts are cooling, you can begin the cafe mocha glaze.
Place the confectioner's sugar into a mixing bowl.

Instant coffee being added to the mixing bowl with the sugar.

Add the instant coffee,

The chocolate hazelnut spread being added to the sugar.

Chocolate hazelnut spread,

The milk being added to the sugar, hazelnut spread, and instant coffee.

And milk.

The glaze whisked together and smooth in the bowl

Whisk it all together until smooth.
If the glaze is too thick, add a little splash of extra milk.

A pumpkin donut being dipped into the glaze.

Once the donuts have cooled dip the top half of the pumpkin donuts into the glaze.

The glazed donuts, on a cooling rack and baking sheet, setting up.

Place them back on the cooling rack so that the glaze can set up.

I recommend placing the cooling rack on a baking sheet so that the mess from the glaze is easier to clean up.

Let the sit for 15-20 minutes.

A picture of the finished glazed dounut.

And there you have it!  Delicious, warm, spicy, and sweet Baked Pumpkin Donuts w/a Cafe Mocha Glaze!  No one would believe that these required just a few ingredients and were ready in minutes!

The finished Pumpkin Dounut, fully glazed with a bite taken out of it.

And look at how flaky and moist they are!  One more thing I really like about this recipe and is that even your vegetarian friends can enjoy it so EVERYONE can get in on the pumpkin spice party!  So head on over to your local Kroger for a great COUPON, grab the Pillsbury Purely Simple cake mix, and make these TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Baked Pumpkin Donuts w/a Cafe Mocha Glaze:
*Prep Time: 5 min.  *Cook Time: 10 min.  *Difficulty:  Easy  *Servings: 12 donuts

PRINTABLE RECIPE

Ingredients:
  • 1 box of Pillsbury Purely Simple White Cake Mix. 
  • 1 15 oz. Can of Pumpkin Puree
  • 1 tsp. Pumpkin Pie Spice
  • 1 1/2 c. Confectioners Sugar
  • 1/2 c. Chocolate Hazelnut Spread 
  • 1/4 c. Milk 
  • 1 tsp. Instant Coffee
Directions for the Donuts:
  1. In a mixing bowl combine the cake mix, pumpkin puree, and pumpkin pie spice.
  2. Mix it all together. If you find the batter is dry and difficult to mix add a 1/4 c. water.  
  3. Place a resealable bag into a large glass, corner side down, and scoop the batter into the bag. 
  4. Squeeze the batter into the corner of the bag and snip the corner of the bag off.  
  5. Squeeze the batter into a greased baking pan.
  6. Place into a 350 degree oven and bake for 10 minutes. 
  7. Remove from the oven, let cool in the pan for 10 minutes, and then place on a cooling rack.  
Directions for the Glaze:
  1. In a mixing bowl combine the confectioner's sugar, hazelnut spread, instant coffee, and milk.
  2. Whisk until smooth.
  3. If the glaze is too thick, add a little splash of milk.
To Glaze the Donuts:
  1. Dip the top half of the donut into the glaze and return to the cooling rack to set up.  
  2. You may want to place the cooling rack on a baking sheet to make for easy clean-up.  
Serve and Enjoy!

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4 comments:

  1. OH my heck I am so hungry now! AWESOME donut tutorial.

    ReplyDelete
  2. Oh my yum! These look absolutely amazing and simply delicious with a boxed mix. #client

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  3. You should ban the people who try to sell crap or advertise in your comment section! Having said that, these look so easy and so good..I'm going to try with a cream cheese glaze!

    ReplyDelete
    Replies
    1. I have reported this particular person several times. *sigh* Removing comments now. Sorry for the inconvenience.

      Delete