By Sue Lau | Palatable Pastime
For my fourth installment in #PumpkinWeek, I have decided to do a healthier baked version of pumpkin donuts which are very easy to make using donut baking pans and a boxed cake mix. You can easily get a pan of these made in about 20 minutes, but the extra time allows to finish them all if you only use one donut pan. Make sure you don’t skip brushing lightly with butter or the sugar won’t stick well- fried donuts are coated while warm, and the oil from frying helps that stick. But in doing so, make sure you don’t make them too wet with butter. You can brush them or give them a quick trip through some melted butter, but be gentle flipping them around in there. Baked donuts are a bit softer than fried (because the fried cake donuts are actually quite crispy when they come out).
I used the Pillsbury mix in this recipe but there are other brands. If you sub try to use a similar weight on the mix itself. The other ingredients should be okay after that because this doesn’t follow what the box adds in for cake anyway. Oh and I did try using a pancake batter dispenser on the first ones, but gave up since the batter is pretty thick. It’s just easier spooning it into the pan. When I squeezed the dispenser hard enough to get the batter out, it was popping the cap on the end of it. Pancake batter is a bit runnier so it just flows out. I just wanted to fill the pan circles quickly. Turns out the old spoon method works better after all. You could try using an icing gun- but still, by the time you load that, you would have been done with the spoon anyway.
Let me know how you like these! And more recipes have been added to the master list for the week below. Be sure to check back tomorrow when I share my recipe for pumpkin pierogies. I am loving all the pumpkin recipes! How about you? Until tomorrow-
Makes 3 dozen
- 15.25 ounces box Pillsbury Perfectly Pumpkin cake mix
- 1 large egg
- 3/4 cup pumpkin puree
- 1/2 cup apple cider
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons Palatable Pantry pumpkin pie spice (click for recipe)
- 5 tablespoons melted butter
- 12 cavity donut pan (I used the Wilton nonstick one)
- Preheat oven to 350ºF.
- Grease a 12-cavity nonstick mini donut pan and set aside.
- Stir together the cake mix, egg, pumpkin puree, cider, and oil until smooth.
- Stir together granulated sugar and pumpkin pie spice in a small bowl and set aside.
- Place batter in donut pan filling halfway full.
- Bake donuts for 9 minutes, then turn out of donut pan.
- Brush lightly with butter using a pastry brush or give them a quick dip in the melted butter (don’t let too much butter get on them or they will get soggy).
- Coat buttered donuts with spice sugar and place on a wire rack to allow air to circulate while they cool.
- Repeat making donuts twice.
From the kitchen of palatablepastime.com
Blogger Friends Celebrating Pumpkin Recipes
check back every day for more recipes!
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline’s Cooking.
Gigi’s Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa’s Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley
Ginger Pumpkin Leek Soup from A Day in the Life on the Farm
Gluten Free Pumpkin Bread from Gluten Free Crumbley
Lula Na Morango from Culinary Adventures with Camilla
No-Churn Pumpkin Pie Ice Cream from Love and Confections
Old Fashioned Soft Pumpkin Cookies from Family Around The Table
Pumpkin Cinnamon Rolls from The Redhead Baker
Pumpkin Doughnut Holes from The Freshman Cook
Pumpkin Fudge from Palatable Pastime
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles
Pumpkin Ooey Gooey Cake from Cooking With Carlee
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake
Autumn’s Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table
Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet
Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee
Nutty Pumpkin Muffins from Family Around The Table
Pumpkin Cinnamon Raisin Bread from The Redhead Baker
Pumpkin Coconut Curry with Chicken from Making Miracles
Pumpkin Donuts from Palatable Pastime
Pumpkin Empanadas from A Day in the Life on the Farm
Pumpkin Magic Bars from Hezzi-D’s Books and Cooks
Pumpkin & Sausage Alfredo from They Crumby Cupcake
Pumpkin Scones from Love and Confections
Pumpkin Seed Brittle from Gluten Free Crumbley
Pumpkin Torte from The Freshman Cook
Sopa de Abobora from Culinary Adventures with Camilla
More Recipes Tomorrow! C’Ya!
You might also like: