We love Halloween around here and love to bake. These mummy donuts were just so fun to make. Typically in the past when we’re making donuts we like to just use our mixes as is which works great, but for these we changed them up and added pumpkin to them. The pumpkin taste in these is subtle, but it is there and makes them really tasty.
The first step to making these donuts is to gather all your ingredients and supplies.
Halloween Chocolate Pumpkin Mummy Donuts
makes ~12-15 donuts
Donut Ingredients Needed:
- Kate’s Safe & Sweet Chocolate Cake Mix
- 1 tsp Apple Cider Vinegar (or vinegar)
- 15 oz. Pumpkin Puree
- 1/4 cup of your safe Milk
- 2 tbsp of your safe Oil
- 1/2 cup of mini Semi-sweet Chocolate Chips (optional)
- Sugar eyes or a small marshmallow and chocolate chip to make eyes (optional)
(above amounts are what is need to make a full batch of both. If you are making a smaller batch adjust ingredient measurements as needed.)
You may also use Vanilla Cake Mix for these as well!
Glaze Frosting Ingredients Needed:
- 1 cup of Kate’s Safe and Sweet Vanilla Frosting Mix
- This is about 1/2 of the bag. You may make more or less if you would like to. We did a nice drizzle on these donuts with this amount.
- up to 2 teaspoons of your safe Milk
- Mixing bowl(s)
- Measuring spoons
- Measuring cups
- Donut Pan(s)
- Preheat oven to 375°F. Lightly spray the donut pan(s) with the non-stick cooking spray. Set aside.
- Stir together vinegar and milk. Set aside.
- In a separate bowl, blend the cake mix, pumpkin puree, oil, and vinegar and milk mixture together until smooth. Scrape the sides of the bowl as needed.
- Fold in the mini semi-sweet chocolate chips.
- Pour batter into prepared donut pan. It is best to fill the pan cavities about 3/4 of the way full.
- Bake on middle rack as directed below until toothpick inserted in center comes out clean. These are quick to bake so will take about 8-10 minutes.
- Remove pan from oven and place on a wire rack. Allow donuts to cool for about 5 minutes before removing from pan and placing directly on wire rack.
- See below for the directions on how to make the glaze to top these with.
Some tips to make the donuts are to fill a piping bag with your batter and make a small snip at the corner in order to more easily pipe into the donut pan.
You can see that we go a little heavy on the spray oil – sometimes that is simply because my children are helping!
Here is my son helping again by doing the piping into the pan:
You can add mini chocolate chips to the batter if you’d like to. We thought of adding them at the end which was fun for little hands to do too.
Here they are about to go into the oven.
And out of the oven.
After about 8-10 minutes remove from pan and allow to cool on rack.
Time to make the glaze!
Glaze Frosting Instructions:
- Measure out 1 cup of the vanilla frosting mix in a medium sized bowl.
- Whisk up to one teaspoon at a time of your safe milk with the vanilla frosting mix. Be sure not to add too much milk at a time – it won’t require much.
- Once the donuts have cooled for about 10 minutes you can add the glaze atop.
- We used a spoon to drizzle the glaze atop. You’ll want to go back and forth, back and forth a few days.
- Place your eyes onto the donut where glaze is so they will stick.
We glazed them a first round and then a second. You’ll just want to drizzle with a spoon back and forth. This can get messy so be sure to work on a surface you can easily clean or place a baking pan underneath.
And then another round of glaze.
And finally add the eyes!
The eyes are optional – if you can’t find safe sugar eyes you can use a small marshmallow and chocolate chip to make eyes instead or a dab of chocolate frosting!
So tasty, hard to resist!
Nothing too scary about these – top 14 allergen free, vegan and gluten free!
These would make for a fun and super delicious Halloween breakfast – one that my children are asking me to make again!