Recipes

pumpkin doughnuts with chai buttercream

10.05.16

pumpkindonuts-19 I know, I know. It’s everywhere. Pumpkin-flavored this and pumpkin-flavored that. Pumpkin drinks and crackers and candles and sweaters and salads and hair. Next thing you know, we’ll be breathing the stuff.  As much as I kind of hate to add to the general pumpkin-scented cacophony, it’s not every day a girl comes across a 2-ingredient recipe/hack. When she does, she doesn’t ask questions. She gets to work.

How crazy is that? Just two (2) ingredients, and you’ve got yourself a plate full of Instagrammable donuts. They’re also not that terrible for you compared to deep-fried donuts. And they’re really, really good.

pumpkindonutsThe secret? Boxed cake mix and canned pumpkin. That’s it. No water, no eggs, no nothin’. And since you’re saving so much money on ingredients, you probably won’t mind shelling out a few dollars for a donut pan (they sell these at most craft store chains, though a baking supply store is likely your best bet).
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Donut die-hards, I see your wagging fingers. Baked donuts aren’t donuts! Okay, okay. But hear me out: These ones happen to be just as creamy and as — dare I use the word? — moist as fried donuts. They are, technically, “cake donuts,” but they’re not springy, airy, or cake-like at all. They’re, well, donut-like. I’d actually argue they taste better than regular donuts because I can eat them without worrying about taking too many years off my life.

And that, my friends, is a good feeling.

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2-Ingredient Pumpkin Donuts with Chai Buttercream

ALMOST TOO EASY TO BE TRUE. ALMOST.

What you’ll need:

  • 1 box yellow cake mix (or spice cake mix, if you can find it!)
  • 1 15-ounce can pumpkin puree
  • Chai buttercream

What you’ll do:

  1. Coat a donut pan with non-stick cooking spray. Preheat oven to 350° F.
  2. In a medium bowl, use a rubber spatula to mix the cake mix and pumpkin puree until they’re well-blended.
  3. Add batter to donut pan using a piping bag (or just spoon it in if you don’t mind imperfections!). Bake 11 minutes or until a toothpick inserted into one of the donuts comes out nearly clean. If you used a moist cake mix like I did, you’ll find these are more on the wet side.
  4. Once all the donuts have cooled completely, flip the pan upside-down carefully to pop out the donuts, revealing their rounded undersides. This is your new “right-side-up.” Using a piping bag, decorate with chai buttercream frosting in a zig-zag design.
  5. Enjoy!

 

 

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