Two Ingredient Pumpkin Dounuts

1box yellow cake mix

1 15oz can 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 ½ 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 ½ full.

Bake for 8 to 10 minutes for the larger size donuts and 6 to 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.

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