Fall is my favorite foodie season. With warm spices, apples, and pumpkin, I love baking with all these fall flavors. However, since I’ve had a baby I haven’t had nearly as much time to do my baking. Thanks to #PumpkinWeek I got back into the kitchen and started baking.
So I’ve been looking at recipes that don’t require a whole lot of work. Some people call these recipes semi-homemade. That might mean using a boxed mix or it might mean using a packaged marinade. It’s anything that can help make a recipe easier.
The donuts are really tasty. They are delicate and a little bit crumbly but they have a ton of flavor. I like the warm spices with the pumpkin. It’s really a great fall pairing.
For a topping I did a pumpkin sugar and spice on half the donuts and a caramel maple glaze on the other. I’m not sure which was better. The pumpkin sugar and spice reminds me of a classic cinnamon sugar donut but the sugary glaze with maple and caramel is delicious too.
So if you think you don’t have time to make breakfast this fall give these semi-homemade Pumpkin Spice Donuts a shot!
- 1 boxed spice cake mix
- 1 egg
- ¼ c. vegetable oil
- 1 c. pumpkin puree
- 1 T. butter, melted
- 1 T. sugar
- 1 t. pumpkin spice
- 1 c. powdered sugar
- 2 T. caramel sauce
- 2 T. maple syrup
- ½ t. salt
- Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
- In a large bowl combine the spice cake mix, egg, vegetable oil, and pumpkin. Mix well.
- Place the mixture in a zip top baggie and snip off the top. Pipe the mixture into the donut pan.
- Bake for 10-12 minutes or until donuts are cooked through. Remove from pan and cool on a wire rack. Repeat with remaining batter.
- Before serving melt the butter in a microwave safe bowl. Combine the sugar and pumpkin spice in a second bowl.
- Dip half of the donuts into the butter and then into the sugar mixture. Set on the wire rack so that any excess drips off.
- In a medium bowl combine all ingredients for the glaze. Beat until smooth. Dip the remaining donuts into the caramel maple glaze and set on the wire rack so that the excess drips off.
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Pie Moscow Mule from Love and Confections.
Savory Pumpkin Recipes:
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Sweet Pumpkin Recipes:
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.