It’s September and although I’m not ready for Fall (since summer doesn’t officially end until the 21st) I am anxious for the flavors of the season. Dunkin Donuts has been calling to me with their pumpkin donuts and pumpkin munchkins, but thankfully I have a slightly healthier version I can make at home.
I adapted a pumpkin spice cake recipe from an old Hungry Girl recipe that also lends itself well to muffins. It’s very moist and dense, so I wanted to try it out with my new mini donut pan. The ingredients are pictured above. One box Duncan Hines spice cake, one 15 oz can of pumpkin.
The batter is pretty dense. There’s also no eggs which makes it edible. Just throwing that out there. Go ahead. Lick the spoon. I won’t judge you.
Since the donuts are tiny, it only took about 6-7 minutes for each batch to cook at 350°.
I forgot to count, a few broke and ended up in my mouth, but I’d estimate I got at least 7 dozen mini donuts. That makes 25 calories and less than half a gram per of fat per donut vs a DD pumpkin munchkin which has 70 calories and 4 grams of fat. Not a bad swap at all!
Recipe:
1 box Duncan Hines Spice Cake
1 15oz can of pumpkin.
Preheat oven to 350°. Mix cake mix and pumpkin until thoroughly mixed. Batter will be thick. Place batter into a large gallon bag and snip the corner. Spray or grease pan. Carefully pipe mixture into mini donut pan and smooth over. Bake for 6-7 minutes or until done. Cool and set aside. Store in sealed container or bag up to a week.
Bariatric Berks 