I bought a donut pan a while back, but rarely use it. That’s a real shame, because donuts.
This recipe comes from the blog Jennifer Meyering.
For the donuts –
- 1 box (16.5 oz.) spice cake mix
- 1 cup pumpkin puree
- 2 eggs
- 3 tbs butter, melted
For the streusel topping –
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tbs butter, melted
For the glaze –
- 1 cup powdered sugar
- 1-2 tbs milk
Preheat the oven to 350 degrees F. Spray a donut pan with cooking spray and set aside.
In a large bowl, mix the cake mix, pumpkin, eggs, and melted butter until well combined.
Scoop the batter into a piping bag or large zip top bag. Snip off the tip/one corner of the bag and pipe the batter into the donut pan, filling about halfway.
In a small bowl, combine the ingredients for the streusel topping. Stir until everything is combined and a bit crumbly.
Top the donuts with ~1 tbs of the streusel mixture.
Bake 8-10 minutes. Allow the donuts to cool in the pan for about 5 minutes before removing them to a wire rack to finish cooling completely.