Equipment
- Donut Pan
- Wire Cooling Rack
- Hand mixer or stand mixer
- Mixing Bowls
- Piping Bag or gallon size ziplock baggie
Ingredients
Donut Base Recipe
- 1 Boxed Cake Mix (yellow or white)
- ¼ cup Brown Sugar
- 1 Tablespoon Pumpkin Pie Spice
- 1 15- oz can Pure Pumpkin Puree not pumpkin pie filling
Cinnamon Sugar Coating
- ½ cup Butter melted (1 stick)
- 1 cup Granulated Sugar
- 2 teaspoons Cinnamon
Instructions
- Preheat oven to 350°F. Grease the donut pan with nonstick cooking spray and set aside.
- Add dry cake mix, brown sugar, and pumpkin pie spice to a large mixing bowl and stir together.
- Add the canned pumpkin puree and use the mixer at medium speed to mix until well combined, stopping halfway through to scrap the sides and bottom of the bowl.
- Fill a piping bag (or large zip-lock bag with batter, cutting off ½ inch from the bottom), and pipe the batter into the coated donut pan (or just use a spoon).
- Bake for 10-12 min, or until a toothpick comes out clean.
- Place donuts on a wire cooling rack and cool for 5 min.
Coat in the Cinnamon Sugar
- While the donuts are cooling, melt the butter in a microwave safe bowl.
- In a separate bowl, combine cinnamon and sugar.
- Finally, dip the donuts in the melted butter, and then into the cinnamon sugar mixture, coating both sides.
Notes
Cake Mix
You can try different cake mixes. See the recipe article for some tasty ideas.Frosting
If you don't want to coat the donuts in cinnamon sugar, you can enjoy them plain or frost with some cream cheese frosting. Either buy a container of it at the grocery store, or make some using my yummy cream cheese frosting recipe.Nutrition
Serving: 1g | Calories: 218kcal