Pumpkin, Donuts, Fall Recipes, Desserts (Print Version)
Ingredients:
01 -
1 (15.25 ounce) box spice cake mix.
02 -
¾ cup canned pumpkin puree (NOT pumpkin pie filling).
03 -
2 eggs.
04 -
3 tablespoons melted butter.
05 -
¾ cup sugar (for the cinnamon/sugar topping).
06 -
2 teaspoons ground cinnamon.
07 -
3 tablespoons melted unsalted butter (for the topping).
Instructions:
01 -
Preheat oven to 350°F.
02 -
In a mixing bowl, combine the cake mix, pumpkin puree, eggs, and melted butter. Mix until combined.
03 -
Transfer the mixture to a plastic pastry bag and twist the end. Snip one corner with scissors.
04 -
Gently squeeze the batter into the wells of a donut pan sprayed with non-stick spray.
05 -
Use a butter knife to smooth the batter.
06 -
Bake for 10-12 minutes or until a toothpick inserted into one of the donuts comes out clean.
07 -
Let the donuts cool slightly before removing them from the pan.
08 -
For the topping, stir the sugar and cinnamon together in a shallow bowl.
09 -
Brush the donuts with melted butter and dip them in the cinnamon sugar mixture to coat.
10 -
Serve warm or at room temperature.
Notes:
01 -
These donuts are quick and easy, using cake mix and pumpkin puree for a fast fall treat.
02 -
They are perfect for serving warm with a cinnamon sugar topping.