Piece of Cake Donuts: Only 2 Ingredients

Happy Saturday! What’s a better way to celebrate the weekend than with freshly baked donuts? It went from summer weather (I ran in shorts and a t-shirt on Monday) to winter creeping in (I may have broken out the scarf and gloves later this week). These Two Ingredient Pumpkin Spice Donuts are surprisingly easy! You just need a donut pan, canned pumpkin and a boxed cake mix. I chose a spiced cake mix to complement the pumpkin spice theme, but you can use any cake mix. Although these donuts may be comparable in carbs and sugar, the fat content is reduced by baking them and using pumpkin to bind the dry ingredients together. They’re best hot out of the oven and with a cup of coffee! At least in my opinion, these donuts are a piece of cake — pun intended.

Ingredients (makes 15 donuts).

1 box cake mix
1 can (14 oz) pumpkin purée
Semi-sweet chocolate chips (optional)
Cinnamon sugar to coat (optional)

Directions.

Preheat oven to 400ºF. Grease a donut pan.
Combine cake mix and pumpkin purée and mix until a thick dough forms; do NOT add oil, eggs, or water — JUST the cake mix as is.
Use a large plastic bag to pipe the batter into the doughnut pan.* The donut wells should be about halfway full, as donuts will rise.
Bake 7-10 min. Donuts should be firm to the touch, cooked through and have risen. Cool on a wire rack.
Enjoy!

* To Pipe Donut Dough:

Place a plastic bag in a large glass (about a 16 oz pint glass) with a corner of the bag touching the bottom of the glass. Roll down the top of the bag.
Add a few spoonfuls of batter to the bag and gently tap the glass against a hard surface to move the batter down.
Twist the top of the bag and cut the corner.
Gently squeeze the bag and pipe dough into pan.
Repeat as necessary using the same bag.

Variations:

Cinnamon Sugar Pumpkin: Toss in cinnamon sugar when hot and right out of the oven. Immediately cook on a wire rack.
Chocolate Chip Pumpkin: either mix in chocolate chips directly to the batter or top donuts before baking.