Butter Pecan Pumpkin Donuts

As soon as September hits, I start baking with pumpkin. Ok who am I kidding, August is when I’m usually scouring the grocery shelves for that orange can of goodness.

This year this little container eluded me at my favorite grocery store. Every time I went in search of my beloved pumpkin, there was an empty spot where the tins were supposed to be – kind of like the empty spot in my heart from lack of pumpkin.

I kid. I kid. Sort of.

I mentioned pumpkin donuts to my boss and he asked me about them every morning. I felt awful that I hadn’t made them yet but these fall allergies have me down man.

Until yesterday. I finally felt like 85% of my self so I came home and intended to make pumpkin donuts. Only my cake mix that was in the pantry was Butter Pecan and not Spice. Darn you aging eyes!

 

But luckily for me, it worked in this recipe.

I also didn’t have any milk so I made a simple maple syrup glaze because I may not always have milk on hand, but by golly I do have pure maple syrup. And pecans.

I wish I had a pecan tree. Oh, and a lemon tree. A money tree would also be nice.

Ok enough about my dreams and on to this fall-inspired recipe.

Butter Pecan Pumpkin Donuts

Ingredients:

1 – 15.25 oz package Butter Pecan cake mix
1 – 15 oz can pure pumpkin
1 tsp pumpkin pie spice

Glaze:
1 c confectioners sugar
2 Tbsp water
2 Tbsp pure maple syrup

Topping:
Pecans, chopped

Instructions:

Preheat oven to 350 degrees.

In a large mixing bowl, add cake mix, pumpkin and pumpkin pie spice mix. Beat with an electric mixer on low speed until well incorporated.

Add mix to a large icing bag. Spray donut pan with cooking spray.

Pipe mix into each donut cavity filling about 3/4 full. Smooth out mixture.

Bake for 18-20 minutes.

While donuts are cooking, make glaze

Add confectioners sugar, maple syrup and water to a large cereal bowl. Whisk together until combined.

Once donuts are baked, flip pan over to release donuts.

Gently pick up donuts and dunk in the glaze. Let sit for a few minutes and repeat once or twice. Top with pecans.

**Note: There is an affiliate link to the donut pan I used – well, because I really think you need to make these and if you don’t have a donut pan, you need one.  Amazon pays me a teeny, tiny, like miniscule commission for sending you to their site. Hey, it helps keep me in pumpkin if you click on that link so I thank you.