Let me just tell you, starting a full-time job + traveling + moving + car issues is a loooooot for the mind. And it’s already halfway through October?! Like how.
Good thing I can look to my kitchen for a moment of calm. Nothing’s better than whipping up something delicious and sharing it with friends. And I don’t know about you, but I feel like there are a ton of celebrations in the fall between birthdays and Halloween and even Thanksgiving. These donuts are going to be your go-to for all of them. I brought them to a party last night and all 15 were gone in about 30 minutes…so, yeah. This recipe is legit 2 ingredients (no oil or eggs!!) but admittedly I did add cinnamon because I’m obsessed and it makes everything taste even 10x more amazing. If you know what’s good for you, you’ll make these this weekend for breakfast or even just a weekday treat. Your taste buds will thank you.
2-Ingredient Pumpkin Donuts
1 box yellow cake mix (I used Duncan Hines Moist Mix)
1 15 oz. can of pumpkin puree
2 tbsp. cinnamon (optional but recommended)
1. Preheat the oven to 375 degrees fahrenheit. Grease a muffin tin with vegetable oil or coconut oil spray.
2. In a mixing bowl, combine the box of yellow cake mix with the pumpkin puree (NOT pumpkin pie mix!). Stir with a spatula until completely mixed and little to no lumps remain (it may take some muscle power and a few minutes).
3. Using the spatula, drop the mixture into the muffin cups so they are about 1/2 to 3/4 of the way full.
4. Bake for ~15 minutes or until slightly firm to the touch. Let cool for 10 minutes, then remove from the pan. Sprinkle with powdered sugar when ready to serve, or store in an airtight container for up to 5 days. Promise they won’t last that long though 😉
I’m going to be making a conscious effort to block out blogging time now that my schedule is about to go back to normal. Hope you all have wonderful weeks!!!! Be back soon.