Monday, November 10, 2014

Pumpkin Doughnuts

Sunday is treat night at our house, and as usual this time of year I had a hankering for something with pumpkin. For some reason I had a yellow cake mix in the pantry, which is weird because I never buy cake mixes, but there it was. Putting the two together, and a little bit of magic, I came up with these baked, low-fat doughnuts. They were so good we couldn't stay out of them.


1 yellow cake mix
1 15-oz can pumpkin
2 eggs
3 Tb. butter
1 Tb. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1/4 tsp. allspice


Preheat oven to 350 degrees. 

Beat all ingredients until well blended and light and fluffy. Divide evenly between 12 doughnut molds, sprayed with non-stick spray.

Bake doughnuts for about 15 minute, or until toothpick inserted in center of ring comes out clean. Remove from pan and cool on cooling rack.

I lightly frosted mine and put some fall sprinkles on them to make them festive for the holiday season - this of course is optional. 


2 cups powdered sugar
1 Tb. Butter
1 tsp. vanilla
1 Tb. milk (this will vary. You will need just enough milk to give your frosting a nice consistency)

Beat all ingredients until light and fluffy. Add your milk a little at a time until you get just the right consistency. If it happens to get a little to runny, no worries, just add a little bit more powdered sugar.

NOTE: If you don't know where to find a doughnut baking pan, here is where I got mine. Amazon is always the answer!

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