Easy Pumpkin Donuts
Whip up these easy pumpkin donuts with just 2 ingredients! Soft, fluffy, and full of pumpkin spice flavor, these fall donuts are as simple as they are delicious and perfect for cozy mornings. They’re soft, fluffy, and filled with that irresistible pumpkin spice flavor we all crave this time of year.
Perfectly glazed and topped with a sprinkle of festive flair, these donuts are the ultimate shortcut treat—ready in under 30 minutes. Whether you’re serving them with your morning coffee, at a fall brunch, or as an after-school snack, these pumpkin spice donuts are guaranteed to bring all the cozy vibes of the season to your table.
If you can’t get enough cozy autumn flavors, be sure to try my Apple Cider Cake next—it’s another fall favorite that pairs perfectly with these pumpkin donuts. Together, these treats bring the best of the season to your kitchen with warm spices, sweet apple, and everything we love about fall baking.
Ingredients for Easy Pumpkin Donuts
- For the Donuts:
- 1 (13.25 oz) box spice cake mix
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- Donut Baking Pan
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Sprinkles, for decorating (optional)
Easy Pumpkin Donuts
- Preheat your oven to 350°F (175°C). Lightly grease a nonstick donut baking tray with cooking spray or butter.
- In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir until the batter is smooth and well combined.
- Spoon or pipe the batter into the prepared donut tray, filling each cavity about 3/4 full.
- Bake for 10-15 minutes, or until a toothpick inserted into the donuts comes out clean.
- Remove the donuts from the oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and pumpkin pie spice until smooth. Adjust the consistency with more cream if needed.
- Once the donuts are cool, dip the tops into the glaze, letting any excess drip off. Place the glazed donuts on a wire rack set over a baking tray to catch drips and allow the glaze to set. Enjoy!
Tips & Tricks for Fall Donuts
- Use a piping bag (or zip-top bag): To neatly fill the donut pan, spoon your batter into a piping bag or a resealable plastic bag with the corner snipped off. It makes filling the molds quick and mess-free.
- Don’t overfill the pan: Fill each donut cavity about ¾ full—this gives the donuts room to rise without losing their shape.
- Check doneness early: Since oven temperatures vary, start checking at the 10-minute mark. A toothpick should come out clean or with just a few crumbs.
- Cool before glazing: Make sure the donuts are fully cooled before dipping them in glaze. If they’re warm, the glaze will slide right off.
- Play with toppings: Add festive fall sprinkles, a dusting of cinnamon sugar, or even a drizzle of melted white chocolate for variety.
FAQs Pumpkin donuts
Easy Pumpkin donuts
These easy pumpkin donuts are made with just two ingredients and topped with a sweet pumpkin spice glaze. Soft, fluffy, and full of fall flavor—perfect for breakfast, dessert, or a cozy snack!
Ingredients
- 1 (13.25 oz) box spice cake mix
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Sprinkles, for decorating (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a nonstick donut baking tray with cooking spray or butter.
- In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir until the batter is smooth and well combined.
- Spoon or pipe the batter into the prepared donut tray, filling each cavity about 3/4 full.
- Bake for 10-15 minutes, or until a toothpick inserted into the donuts comes out clean.
- Remove the donuts from the oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and pumpkin pie spice until smooth. Adjust the consistency with more cream if needed.
- Once the donuts are cool, dip the tops into the glaze, letting any excess drip off. Place the glazed donuts on a wire rack set over a baking tray to catch drips and allow the glaze to set. Enjoy!
Notes
- Store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For a thicker glaze, add more powdered sugar. For a thinner glaze, add a splash of heavy cream.
- If you don’t have a donut tray, you can use a muffin tin and bake them as pumpkin spice muffins instead.
- Add-ins like mini chocolate chips or chopped pecans can be folded into the batter for extra texture.
- For a dairy-free version, substitute the heavy cream with coconut milk or almond milk.
- These donuts are best enjoyed fresh but can be frozen (unglazed) for up to 2 months. Thaw and glaze before serving.
- Sprinkle the glazed donuts with a pinch of pumpkin pie spice or cinnamon sugar for extra flavor.
- Add colorful sprinkles on top of the glaze for a fun and festive touch, especially for holidays or special occasions.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 320mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 2g
