pumpkin

Happy Wednesday! Did you know that it’s also National Baked Pumpkin Donut Day???

Juuuuuuuuust kidding ????!

I looked. It doesn’t exist. And it should, because these donuts are very deserving of their own national holiday! I mean… if there’s a “Stay Home Because You are Well Day” and a “Chicken Soup for the Soul” day (yeah, those are real), then Baked Pumpkin Donut Day should definitely be happening.

In fact, let’s just declare today is National Baked Pumpkin Donut Day. Technically, it’s King Tut Day (????). But… I’m pretty sure I’d rather celebrate donuts. You?

I usually prefer frying my homemade donuts. Like these copycat Krispy Kreme Donuts, or these Heavenly Hash Donuts, or these Apple Cider Donuts, or these Bacon Fried Chicken and Donuts… mmmmmmmm.

But I know a lot of you are pretty wary of frying stuff, and baking donuts seems to be generally more acceptable to everyone. So I’ve been working on trying more baked donut recipes that I can share with you guys. This Chocolate Baked Cake Donut, for starters, is insanely delicious. SO GOOD.

Today’s recipe marks another baked donut in the books, and you pumpkin crazies out there are going to love this one.

They are soft, soft, SOFT! And full of fragrant pumpkin spice. Also: super easy.

All you have to do is mix one cake mix (yellow or white) with one can of pumpkin puree and add a touch of pumpkin pie spice. Give ’em a dunk in cinnamon sugar, and you’re good to go!

These donuts are delicious when warm straight out of the oven (aren’t all donuts??), and they are best eaten on the day you bake them. This isn’t really a make-ahead kind of recipe, but they’re so easy to make so that’s not really a big deal.

Enjoy 🙂 And Happy National Baked Pumpkin Donut Day ????.