Turn one bag of pumpkin-spice cake mix into a dozen baked low-carb donuts with four different finishes. The topping quantities below make four crumb donuts, two chocolate-chip donuts, three cinnamon-glazed donuts and three powdered donuts.
Ingredients
- 1 bag Rosette's Pumpkin Spice Cake Mix, prepared according to package directions
Pumpkin-spice crumb topping (for 4 donuts)
- 1/2 cup almond flour
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
Chocolate-chip topping (for 2 donuts)
- 1/4 cup sugar-free chocolate chips
Cinnamon glaze — for 3 donuts
- 1/4 cup powdered low-carbohydrate sweetener
- 1 teaspoon cinnamon
- 1 teaspoon water, plus more as needed
Powdered-sweetener topping — for 3 donuts
- 1/2 cup powdered low-carbohydrate sweetener
Directions
- Preheat the oven to 350°F. Prepare the cake mix according to package directions.
- Divide the batter evenly among the wells of a 12-cavity donut pan.
- For the four crumb donuts, mix the almond flour, melted butter and cinnamon and distribute over four donuts before baking.
- Distribute the sugar-free chocolate chips over two additional donuts before baking.
- Bake for approximately 20 minutes. Begin checking a few minutes early and judge visually: the donuts should look set, the tops should spring back when lightly touched, and a tester should come out without wet batter.
- Cool the donuts before removing them from the pan.
- For the cinnamon glaze, combine the powdered sweetener, cinnamon and 1 teaspoon water. Add water gradually until the glaze reaches the preferred consistency, then dip three cooled donuts.
- Dip or dust the remaining three donuts with powdered sweetener.
