I love the taste of everything pumpkin. Whether it’s pie, muffins, ice cream, soup, or bread, I never tire of the taste and the cooler weather warrants the beginning of fall baking! Last year, I was completely intrigued by the two-ingredient muffin recipe taking my Pinterest gallery by storm. Requiring just a single can of pumpkin and a box of cake mix, I could have muffins in the oven in a matter of minutes. This year, I decided to apply the same principle to some easy donut-making. These two-ingredient pumpkin donuts are as simple as can be. I wouldn’t claim that they’re healthy; after all, one of the two ingredients is cake mix. But, they’re certainly tasty and healthier than a pile of fried donuts.
Wondering how to make donuts at home? Well, let me tell you…..it couldn’t be easier. You simply need a Donut Pan- I found mine at Sur La Table; you can find them at Joann’s online and through the Amazon affiliate link provided here. Several manufacturers make them; mine are Wilton. They’re basically like a muffin tin, but with little peaks in the middle of the circle. You spray with Pam, add your batter, and pop them in the oven! It’s so easy.
Now, on to the recipe:
Two-Ingredient Pumpkin Donuts
1 box of yellow cake mix
1 – 15 oz. can of pumpkin
Optional: cinnamon, cloves, nutmeg, diced apples, chocolate chips, caramel sauce, powdered sugar
Heat oven to 400 degrees. Mix the dry cake mix (do NOT add oil, eggs, or water indicated on the back of the box) and can of pumpkin. You can add any additional flavorings that you like, but it’s not necessary. This time, I tried about a teaspoon of cinnamon and 1/2 teaspoon cloves. You can also vary the time of cake mix – I’ve tried spice and chocolate, but yellow cake mix is my favorite. Similar to the cupcake batter trick, I scooped the batter into a piping bag and piped it into the greased donut pan. The batter is thick. You will want to fill each pan cavity 1/2 full. Bake for 8-10 minutes for the larger size donuts and 6-8 minutes for the mini donuts. Check for doneness by gently pressing your finger into the top of the donut. If the donut springs back to shape, they are done. Cool donuts completely before adding a caramel drizzle and/or powdered sugar. Eat immediately. You can also store the plain donuts in an airtight container for up to 1 day, but do not add caramel or powdered sugar until you are ready to serve them.