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.

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