Skip to main content

Pumpkin Spice Donuts




Ingredients
  • 1 Spice Cake Mix
  • 2 eggs
  • 1/4 cup oil
  • 1 can pumpkin 15 oz
Cinnamon sugar topping
  • 2/3 cup sugar
  • 2 tbsp cinnamon
  • 1/4 cup butter melted

Instructions
  1. In a bowl, whisk together the pumpkin, eggs, and oil until combined.
  2. Stir in the spice cake mix until combined.
  3. Preheat donut maker.
  4. Meanwhile, pour cake batter into a gallon size ziplock bag. Snip off a corner to make a dime sized hole.
  5. When donut maker is preheated, spray it with nonstick spray. Pipe out batter into each donut well, filling the bottom half of the donut well.
  6. Close the donut maker and cook for 5 minutes.
  7. Remove donuts to cooling rack and continue with the next batch. You'll be able to make about 36 mini donuts.
  8. Place melted butter in one small bowl. Mix together cinnamon and sugar in another small bowl. Dip the top side of each donut quickly in butter, then in the cinnamon sugar.
  9. Donuts taste best when completely cool. Store in a covered container at room temperature.

Notes
If you do not have a donut maker, you can bake these in a donut pan in the oven. Preheat the oven to 350 degrees. Lightly grease your donut pan(s) and fill wells about 3/4 of the way full - you may need 2 pans or to make 2 batches. Bake for approximately 15-18 minutes, or until a toothpick inserted in a donut comes out clean.

This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...
Post a Comment
Read more

Peanut Butter Pretzels

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(...
Post a Comment
Read more