INGREDIENTS • - 1 cup all-purpose flour • - 1/4 cup granulated sugar • - 1 teaspoon baking powder • - 1/4 teaspoon baking soda • - 1/4 teaspoon salt • - 1/2 cup milk • - 1 egg • - 2 tablespoons unsalted, butter, melted • - 1 teaspoon vanilla extract • - 1/2 cup caramel, melted (ensure smooth consistency)

INSTRUCTIONS • 1.Preheat your donut maker. • 2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. • 3. In another bowl, combine the milk, egg, melted butter, and vanilla extract. • 4. Pour the wet ingredients into the dry ingredients and mix until just combined to create a smooth batter • 5. Use the squeeze bottle to dispense a small amount of batter into each donut mold. • 6. Add a small spoonful of melted caramel into the center of each mold. • 7. Cover the caramel with more batter using the squeeze bottle. • 8. Close the lid and cook until the donuts are golden brown and cooked through. • 9. Remove and cool slightly before serving.

INGREDIENTS • - 1 cup all-purpose flour • - 1/4 cup granulated sugar • - 1/4 cup cocoa powder • - 1 teaspoon baking powder • - 1/4 teaspoon baking soda • - 1/4 teaspoon salt • - 1/2 cup milk • - 1 egg • - 2 tablespoons unsalted butter, melted • - 1 teaspoon vanilla extract • - 1/2 cup caramel, melted, (ensure smooth consistency)

INSTRUCTIONS • 1. Preheat your mini donut maker. • 2. In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. • 3. In another bowl, combine the milk, egg, melted butter, and vanilla extract. • 4. Pour the wet ingredients into the dry ingredients and mix until just combined to create a smooth batter. • 5. Use the squeeze bottle to dispense a small amount of batter into each donut mold. • 6. Add a small spoonful of melted caramel into the center of each mold. • 7. Cover the caramel with more batter using the squeeze bottle. • 8. Close the lid and cook until the donuts are golden brown and cooked through. • 9. Remove and cool slightly before serving.

INGREDIENTS • - 1 cup all-purpose flour • - 1/4 cup granulated sugar • - 1 teaspoon baking powder • - 1/2 teaspoon ground cinnamon • - 1/4 teaspoon baking soda • - 1/4 teaspoon salt • - 1/2 cup milk • - 1 egg • - 2 tablespoons unsalted butter, melted • - 1 teaspoon vanilla extract • -1/2 cup caramel, melted (ensure smooth consistency)

INSTRUCTIONS • 1. Preheat your mini donut maker. • 2. In a bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. • 3. In another bowl, combine the milk, egg, melted butter, and vanilla extract. • 4. Pour the wet ingredients into the dry ingredients and mix until just combined to create a smooth batter. • 5. Use the squeeze bottle to dispense a small amount of batter into each donut mold, filling it about halfway. • 6. Add a small spoonful of melted caramel into the center of each mold. • 7. Cover the caramel with more batter using the squeeze bottle, ensuring the mold is filled but not overflowing. • 8. Close the lid and cook until the donuts are golden brown and cooked through. • 9. Remove and cool slightly before serving.

INGREDIENTS • - 1 cup all-purpose flour • - 1/4 cup granulated sugar • - 1 teaspoon baking powder • - 1/2 teaspoon ground cinnamon• - 1/2 cup milk • - 1 egg • - 2 tablespoons unsalted butter, melted • - 1/4 teaspoon ground nutmeg • - 1/4 teaspoon ground ginger • - 1/4 teaspoon baking soda • - 1/4 cup pumpkin puree • - 1 teaspoon vanilla extract • - 1/2 cup caramel, melted (ensure smooth consistency) • - 1/4 teaspoon salt

INSTRUCTIONS • 1. Preheat your mini donut maker. • 2. In a bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, baking soda, and salt. • 3. In another bowl, combine the milk, egg, melted butter, pumpkin puree, and vanilla extract. • 4. Pour the wet ingredients into the dry ingredients and mix until just combined to create a smooth batter. • 5. Use the squeeze bottle to dispense a small amount of batter into each donut. mold, filling it about halfway. • 6. Add a small spoonful of melted caramel into the center of each mold. • 7. Cover the caramel with more batter using the squeeze bottle, ensuring the mold is filled but not overflowing. • 8. Close the lid and cook until the donuts are golden brown and cooked through. • 9. Remove and cool slightly before serving.

INGREDIENTS • - 1 cup all-purpose flour • - 1/4 cup granulated sugar • - 1 teaspoon baking • - 1 egg • - 2 tablespoons unsalted butter, melted powder • - 1/4 teaspoon baking soda • - 1 teaspoon lemon zest • - 1 teaspoon vanilla extract' • - 1/2 cup caramel, melted.-(ensure smooth consistency), • - 1/4 teaspoon salt • - 1/2 cup milk

INSTRUCTIONS • 1. Preheat your mini donut maker. • 2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and SOIT. • 3. In another bowl, combine the milk, egg, melted butter, lemon zest, and vanilla extract. • 4. Pour the wet ingredients into the dry ingredients and mix until just combined to create a smooth batter. • 5. Use the squeeze bottle to dispense a small amount of batter into each donut. mold, filling it about halfway. • 6. Add a small spoonful of melted caramel into the center of each mold. • 7. Cover the caramel with more batter using the squeeze bottle, ensuring the mold is filled but not overflowing. • 8. Close the lid and cook until the donuts are golden brown and cooked through. • 9. Remove and cool slightly before serving.