These donuts (or muffins or coffeecake, depending on your pan) speak for themselves. But since you aren’t here to listen to them, I’ll tell you a little about them. They are:
- Quick and simple to make.
- Full of fall and winter flavor.
- Masters at moisture.
- Able to be stored for days and retain their moistness.
- Able to be frozen, thawed, and still taste delish (and moist).
I love to keep some in the freezer for quick thawing on a Sunday morning. They’re also great for company, because you can make them ahead or really quickly spur-of-the-moment. They are simply the perfect coffee break snack. Need I say more?
Makes 12 donuts or muffins
- 1 Yellow Cake Mix (16-18 oz)
- 1 t. Baking Soda
- 2 t. Pumpkin Pie Spice (or your own blend of nutmeg, cinnamon & ginger)
- 1/2 c. Water*
- 1-15 oz. can Pureed Pumpkin
- 2 Eggs
- 1 T. Vanilla
- 1 c. Flour
- 1/2 c. Brown Sugar
- 2 t. Cinnamon
- 1/2 c. Butter, softened
Preheat oven to 350. Grease a muffin or donut tin, or 9 x 9 pan.
In a bowl, whisk together the cake mix, baking soda, and spice. If your cake mix is really lumpy (or you’re paranoid about lumps in your food) sift the mixture so that it’s smooth.
In another bowl (or 4c. glass measuring cup) mix the water*, pumpkin, eggs and vanilla. Pour the wet ingredients over the dry ingredients and fold with a spatula until it is all incorporated. There will likely be small lumps, but it is best to not over-stir, so try to ignore them.
For the topping, combine the flour, brown sugar and cinnamon. Cut in the butter until there is no more dry flour and the mixture is crumbly.
Fill donut pan (or muffin tin) to the brim with the pumpkin batter and pile the crumbs on top. For coffeecake, spread half the batter in the pan and sprinkle half the crumbs on top. Cover with remaining batter and sprinkle with remaining crumbs. Bake at 350 until done. Note: It is very important to not over bake these–take them out as soon as possible. I typically bake my donuts somewhere between 10-15 minutes. I test for doneness by lightly poking one–if it springs back, they are done.
*If you are using home-canned pumpkin that is thinner than the store-bought, scale the water back to 1/3 c.