Happy Fall!
My husband and I just returned from a wonderful week in North Carolina. The weather was glorious, highs in the 60’s and low’s in the 50’s and most of the time, not a cloud in the sky. It was also peak leaf season and the fall colors were absolutely beautiful!
Here is a picture from our back deck and one from The Biltmore House and Gardens which is located in Asheville:
Interestingly enough, the kitchen in the Biltmore house was surprisingly small. I have no idea how they were able to prepare meals for all of their guests.
It seems like I have gotten off track here, but there is a point to this story. When we got up this morning, after being out of town for over a week, our refrigerator was empty! I had another recipe for Brown Butter Pumpkin Donuts I had been meaning to try but we didn’t have any eggs. So, I looked online and found this recipe for Baked Pumpkin Donuts from Better Homes and Gardens which only has 3 ingredients. Or, it would be 3 ingredients if I had pumpkin pie spice which I didn’t. So I ended up making my own from cinnamon, nutmeg, ginger and allspice.
Believe it or not, not only are they quick and healthier than regular fried donuts, they are delicious! My husband ate 4! Of course, all in the name of taste testing!
To get started, gather your 3 ingredients which are: yellow cake mix, canned pumpkin, and pumpkin pie spice.
Mix your ingredients until well blended using an electric mixer. The batter will be stiff.
Now comes the fun part, getting the batter in the donut pan without getting it everywhere! I came up with the idea of putting the batter in a gallon size plastic bag and snipping off the end and then piping it in. You could also use a piping bag. Make sure to thoroughly coat your pan with cooking spray to ensure that the donuts come out easily.
I found my donut pan on Amazon. You could also use a mini muffin pan if you don’t have a donut pan.
These donuts are delicious just like this, but I thought adding some sugar mixed with the pumpkin pie spice would be good too! I did have a little trouble getting the sugar to stick, so for the next batch I tried sprinkling some sugar in the pan before I added the batter and also tried sprinkling the sugar on top of the batter and both worked fine. Also, I found that the sugar stuck to the baked donuts better when they were completely cooled. So the choice is yours!
Next time you need something quick, easy and delicious for breakfast, try these donuts and if you do try them, please come back and leave a comment to let me know how you liked them!
- Preheat oven to 350 degrees
- Mix 1 box cake mix, pumpkin puree and pumpkin spice mix.
- Spray pan with cooking spray. Add batter and bake for 13-17 minutes depending on how thick your donuts are.
- Optional* Top with a little sugar mixed with pumpkin pie spice mix.
Pumpkin Pie Spice Mix:
1 Tbsp Cinnamon
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
Mix well.
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