Fall is officially here. The temperature has dropped accompanied by cozy rain and pumpkins are in abundance at all of the local stores (sorta). Buzzfeed recently highlighted 25 Things All Basic White Girls Do During the Fall, which is hysterical and embarrassingly spot on. I would like to add a #26: drive over 20 miles and go to three markets just to find mini pumpkins. I figured since pumpkins are locally available, I have permission to channel my inner “basic white girl” and make some pumpkin donuts.
After the boy encountered my donut pan and exclaimed “we have a donut pan,” I knew that I had to dust it off and make some Sunday donuts for him to enjoy for the week. Unfortunately I have had a strong aversion to donuts since I was young but I just cant get over how cute a homemade donut is. The boy gets a semi-healthy sweet morning treat and I get some smashing photos! And leave it to the Huffington Post to educate you on the health benefits of pumpkin.
So I sought out to make the most simple and healthy donuts I could fabricate in order to enjoy a few other (“basic white girl”) fall activities!
- white/vanilla cake mix (I used Bob’s Red Mill Gluten Free Vanilla Cake Mix)
- 15 ounce can pumpkin
- pumpkin pie spice
- sugar & cinnamon for dusting
- Preheat oven to 350 degrees.
- Mix together bag of cake mix and pumpkin. Stir until well combined.
- Add 2 tsp of pumpkin pie spice. Mix well.
- Grease donut pan well.
- Divide batter into donut molds ~2/3 full.
- Bake ~12-15 minutes until slightly browned.
- Combine sugar and cinnamon in a bowl.
- When cool enough to flip, flip donuts onto a wire rack and immediate dunk or dust with sugar/cinnamon mixture.
When the boy returned home, he walked through the door exclaiming “DONUTS!” and immediately stuffed two in his mouth. He clearly isn’t difficult to please but they earned his approval and came together with remarkably ease leaving oodles of time for all other “basic white girl” fall approved activities.