Egg Free Donuts

After the great donut allergy meltdown, I promised Dietrich I would make him some safe donuts after we moved into our new home. Getting “settled” enough to fulfill that promise was the challenge. I have this adorable mini-donut pan, with makes
just the right size donuts for the kids to have three or five and Mommy doesn’t feel guilty that they are eating “too much” in the way of sweets (three is probably about the size of one standard size donut). Sometimes, I will make everything completely from scratch. This is not one of those times. We are still getting settled, and some of my grocery shopping has focused on simplicity. In terms of cake mixes, Pillsbury is safe for Dietrich. He chose Devil’s food. I mixed the cake mix with a can of pumpkin and baked it (my full size American) oven seems to heat up and cook quickly. The donuts were a big hit with both of the kids. I made muffins for the “adults” in the house. This combination will work with any cake mix, the pumpkin taste wasn’t noticeable over the chocolate. I prefer to use pumpkin with either a yellow or spice cake, but I wanted Dietrich to choose since the treat was for him.
To review: 1 box cake mix + 1 (15 oz) can of pumpkin (not pumpkin pie mix).
Higher altitudes may need to add a little bit of water.
Whether you have an allergic person, or simply want to cut the oil and simplify baking – this recipe is perfect.
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