Prep time5 minutes
Cook Time20 minutes
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¼ cup melted refined coconut oil (or melted butter)
½ cup unsweetened almond milk (or any dairy or non-dairy milk
1 package (414 grams) Lulubelle gluten free vanilla cake mix (or any other gluten free vanilla cake mix)
Cinnamon Sugar Topping
½ cup unsalted butter
1 cup granulated sugar
2 ½ teaspoons cinnamon
Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, eggs, coconut oil, and milk until well combined. Add the package of Lulubelle cake mix and whisk for about 2 minutes.
Pour batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled ¾ of the way full. Bake for 15 - 17 minutes or until donuts bounce back when touched. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack.
While donuts are cooling, melt the butter in a small bowl. In a medium bowl, combine the sugar and cinnamon. Dip each donut first in the melted butter, then into the cinnamon sugar mixture coating all sides.