Easy Pumpkin Donuts are soft, fluffy baked donuts made with just two ingredients: spice cake mix and pumpkin puree. They’re finished with a simple pumpkin spice glaze for an easy fall treat that’s ready in about 25 minutes.
I like using spice cake mix for these donuts because all those warm fall spices are already included. Add pumpkin puree and you have the donut batter ready in minutes, making these perfect when I want something homemade without a lot of measuring.
Why I Love Pumpkin Donuts
Ingredient Notes
- Spice Cake Mix: A 13.25-ounce box makes these donuts extra easy because the warm spices and dry ingredients are already combined.
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will change the recipe.
- Powdered Sugar: Creates the sweet base for the glaze and dissolves easily for a smooth finish.
- Heavy Cream: Start with 2 tablespoons and add more as needed until the glaze reaches a smooth, drizzleable consistency.
- Vanilla Extract: Adds extra flavor and balances the pumpkin spice in the glaze.
- Pumpkin Pie Spice: Adds warm fall flavor to the glaze. A little goes a long way.
- Sprinkles: Optional, but they’re an easy way to dress up the donuts for fall or Halloween. 🎃
Be sure to check out the full recipe and ingredient list below
How To Make 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 I Found Helpful
- Use pumpkin puree: Make sure you’re using 100% pure pumpkin and not pumpkin pie filling.
- Don’t overmix: I mix the cake mix and pumpkin just until everything is combined to keep the donuts soft.
- Grease the donut pan well: This makes it much easier to remove the donuts without breaking them.
- Use a piping bag: I find piping the batter into the donut cavities much easier and less messy than spooning it in.
- Don’t overfill the pan: Fill each donut cavity about ¾ full so the donuts have room to rise.
- Cool before glazing: Let the donuts cool completely or the glaze will melt and run right off.
- Adjust the glaze slowly: Start with 2 tablespoons of heavy cream, then add a little more at a time until it’s thick but easy to drizzle. 🎃🍩
Frequently Asked Questions
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Yield: 12
Easy Pumpkin donuts
5.0 Stars (1 Review)
Easy Pumpkin Donuts are soft, fluffy baked donuts made with just two ingredients: spice cake mix and pumpkin puree.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
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
Use 100% pure pumpkin, not pumpkin pie filling. Mix the batter just until combined and fill each donut cavity about ¾ full. Let the donuts cool completely before adding the glaze so it doesn't melt. Start with 2 tablespoons of heavy cream when making the glaze and add more as needed.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gSodium: 324mgCarbohydrates: 59gFiber: 1gSugar: 40gProtein: 2g
