TWO. INGREDIENTS. That's all it takes to make these delicious pumpkin donuts. They are soft and moist and just melt in your mouth, ready in less than 20 minutes.
Mix the dry cake mix and can of pumpkin. You can add any additional flavorings that you like, but it's not necessary.
For easy filling of the donut pan, scoop 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 ½ full.
Bake for 8-10 minutes. 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, frosting, sprinkles, 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.
Notes
Store the baked pumpkin donuts in an airtight container for up to 1 day, but do not add caramel, frosting, or powdered sugar until you are ready to serve them.For glazing: You will have the best results if you set the pumpkin doughnuts in a single layer on a wire rack and drizzle the glaze over the top so the baked donut isn't sitting in a puddle of glaze. Catch the excess glaze on some paper towels or on a cookie sheet.This recipe works with gluten-free cake mix and keto cake mix.Applesauce works in the same way as the pumpkin puree and can be used to make applesauce donuts.