TWIX Spooky Eye Pumpkin Spiced Baked Donuts
These chocolate-glazed TWIX pumpkin-spiced donuts are garnished with candy eyes for a spook-tacular Halloween treat
Twix
Twix
Recipe -
TWIX Spooky Eye Pumpkin Spiced Baked Donuts
0
Servings12
0Ingredients
1 1/4 Cups All-Purpose Flour
1 Tsp. Baking Powder
1 1/2 Tsp. Pumpkin Pie Spice
1/4 Tsp. Salt
1/2 Cup Pure Pumpkin Puree
1/4 Cup Low-Fat Milk
1 Egg
1/4 Cup Packed Brown Sugar
1/4 Cup Granulated Sugar
1 Tsp. Vanilla Extract
1/3 Cup Unsalted Butter, melted
1 Pkg. (1.79 oz) TWIX Caramel Full Size Chocolate Cookie Bar, finely chopped
1/2 Cup Confectioners' (icing) sugar
2 Tbsp. Unsweetened Cocoa Powder
1 Tbsp. Low-Fat Milk
1 Tsp. Vanilla Extract
Pinch Salt
2 Tbsp. Assorted Candy Eyes, for decorating
Directions
Directions for Donuts:
- Preheat oven to 375F. Grease 12-mold donut pan with cooking spray.
- In medium bowl, whisk together flour, baking powder, pumpkin spice and salt.
- In large bowl, whisk together pumpkin puree, milk, egg, brown sugar, granulated sugar and vanilla until well combined. Whisk in melted butter. Stir in flour mixture just until incorporated. Fold in chopped TWIX. Divide the batter evenly among cavities of prepared donut pan.
- Bake for 14 to 16 minutes or until tester inserted into center of each donut comes out clean. Let cool in pan on wire rack for 10 minutes. Remove donuts from pan and let cool completely on wire rack.
Directions for Glaze:
- In small bowl, whisk together confectioners' sugar, cocoa powder, milk, vanilla, and salt until smooth.
- Dip top of each donut in glaze. Garnish with candy eyes. Let stand for 15 to 20 minutes or until glaze is set.
Tip: For loaded donuts, cut baked donuts in half horizontally, spread dulce de leche on bottom half, then sprinkle with chopped TWIX. Dip top half of each donut in chocolate glaze and stack on top of a filled donut. Garnish with candy eyes.
0 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
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Directions
Directions for Donuts:
- Preheat oven to 375F. Grease 12-mold donut pan with cooking spray.
- In medium bowl, whisk together flour, baking powder, pumpkin spice and salt.
- In large bowl, whisk together pumpkin puree, milk, egg, brown sugar, granulated sugar and vanilla until well combined. Whisk in melted butter. Stir in flour mixture just until incorporated. Fold in chopped TWIX. Divide the batter evenly among cavities of prepared donut pan.
- Bake for 14 to 16 minutes or until tester inserted into center of each donut comes out clean. Let cool in pan on wire rack for 10 minutes. Remove donuts from pan and let cool completely on wire rack.
Directions for Glaze:
- In small bowl, whisk together confectioners' sugar, cocoa powder, milk, vanilla, and salt until smooth.
- Dip top of each donut in glaze. Garnish with candy eyes. Let stand for 15 to 20 minutes or until glaze is set.
Tip: For loaded donuts, cut baked donuts in half horizontally, spread dulce de leche on bottom half, then sprinkle with chopped TWIX. Dip top half of each donut in chocolate glaze and stack on top of a filled donut. Garnish with candy eyes.