Baked Pumpkin Donuts
Craving pumpkin spice as the weather cools down? My two-ingredient Baked Pumpkin Donuts are the perfect way to get your fix. They’re soft, lightly spiced cake donuts. Dip them in my melty vanilla glaze to make your morning heavenly.
Pumpkin Donuts
The warming comfort of pumpkin spice isn’t just for autumn anymore. My Baked Pumpkin Donuts are delicious all year round. They can be ready in 30 minutes, and they’re so easy your kids can make them, too.
Since these beauties are baked and not fried, you’ll need a donut-shaped baking pan for this recipe. The quick preparation time is made possible by using a boxed cake mix (don’t worry, I won’t tell anyone!).
Preparing the batter together only takes minutes. And you won’t need any oil or eggs, just pumpkin puree. Pipe the cake batter into your pan, then bake. They turn out in a perfect donut shape every time!
It’s especially fun to do with kids, where they can get a little miss and lick the icing off their fingers. And you’ll want to have some sprinkles on hand for the finishing touch.
These donuts can be part of a pumpkin lover’s breakfast spread.
Start with a round of pumpkin pie smoothies or start the night before with slow cooker pumpkin spice oatmeal or pumpkin overnight oats. Whatever you serve them with, I guarantee they’ll make everyone’s day!
Ingredients
- Cake Mix – We use a spice cake mix but if you can’t find it, you can substitute with vanilla cake mix and 1/2 tablespoon pumpkin pie spice.
- Pumpkin Puree – We use canned pumpkin puree for the convenience but you can use homemade if you have a batch on hand.
For the full ingredients list, including the glaze, see the recipe card at the bottom.
How To Make Pumpkin Doughnuts
- Combine. Toss the cake mix and pumpkin puree together in a large bowl.
- Beat together. Beat the pumpkin puree into the cake mix with an electric mixer until it’s nice and smooth.
- Transfer and pipe. Scoop the batter carefully into a piping bag. You won’t need a piping tip for this step. Just cut the tip off when you’re ready, then pipe the batter evenly into each cup of the donut pan.
- Bake. Bake the donuts for 10-15 minutes in a 350˚oven. They should sing back when pressed lightly with your finger.
- Cool. Move the baked donuts to a wire rack to let them cool in the pan for 5 minutes. Then remove them to cool completely.
- Make the glaze. While the donuts are in the oven or cooling. Go ahead and make the glaze. Pour the powdered sugar into a bowl. Then, add the milk and vanilla whisking until the glaze is smooth.
- Dip & Decorate. Dip the donut tops in the glaze and return each to the wire rack. Decorate with sprinkles.
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Silicone Donut Molds are my go-to for baked donuts and round muffins because they’re non-stick, dishwasher safe and easy to pop your baked goods out of. They’re also budget friendly, too!
Flavor Variations
Try an orange-flavored icing by substituting orang juice for the milk in the glaze.
Swap out the milk for maple syrup in the glaze for a decidedly fall addition to your donuts.
Tips & Tricks
- Make them ahead of time. Cake donuts can be made up to 24 hours in advance. Store them in an airtight container to keep them fresh.
- Change the glaze thickness as needed. Don’t be afraid to add a little milk if your glaze seems too thick once you start dipping. You can whisk in a bit more powdered sugar if you feel it’s too thin.
- Pipe with ease. Haven’t filled a piping bag before? You can fold the small end over and place it in the bottom of a large glass. Then, fold the sides of the bag over the glass to hold it in place while you fill it.
Serving Suggestions
Save yourself a trip to the local coffee shop in the morning!
Make a spicy Dirty Chai Latte to go along with your Pumpkin donuts. Or serve a chilled Salted Caramel Vanilla Iced Latte!
Are you dreaming of eating these Pumpkin Donuts for dessert? They’d be phenomenal paired with Vanilla Chai Ice cream or a scoop of Coffee Ice Cream. Of course, they’re a perfect match for Pumpkin Ice Cream.
How should I store Baked Pumpkin Donuts?
To store these donuts, store them in an airtight container at room temperature. They’re best eaten within 2-3 days.
Can I freeze Pumpkin Donuts?
Yes! To freeze these donuts, freeze them in an airtight plastic freezer bag. Place them in one layer on waxed paper. Then cover with another sheet of waxed paper to add a second layer on top. This helps preserve the glaze and keeps them from sticking together.
More Pumpkin Recipes
- Pumpkin Waffles
- No Bake Pumpkin Pie Energy Bites
- Pumpkin Pancakes
- Chocolate Chip Pumpkin Bread
- Pumpkin Bars
- Pumpkin Overnight Oats
- Pumpkin Roll
- Best Pumpkin Loaf Recipe
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Get the Recipe: Baked Pumpkin Donut Recipe
Ingredients
- 1 15.25 ounce package Spice Cake Mix
- 15 ounces pumpkin puree
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Equipment
- 1 Donut Pan
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, addd the cake mix and pumpkin puree.
- Beat the cake mix and pumpkin together until smooth.
- Transfer the batter to a piping bag and pipe into a donut pan.
- Bake the donuts for 10-15 minutes or until they spring back when pressed lightly with your finger.
- Transfer to a wire rack and cool for 5 minutes. Remove the donuts from the pan and cool completely.
- To make the glaze, whisk together the sugar, milk and vanilla.
- Dip the donut tops in the glaze and return to the wire rack. Decorate with sprinkles if desired.
Video
39 Comments on “Baked Pumpkin Donuts”
Doubled recipe so I didn’t waste my big can of pumpkin. Added pumpkin pie spice (homemade) into glaze. So good!!! This recipe is a “KEEPER”❣️
Thank you for your comment! I’m so happy you liked it.
Please tell me how much milk for the glaze. I’ve never been able to do a little bit of this or that. Also, I’m interested in trying the orange juice to make the glaze. So knowing how much liquid would be a tremendous help! Thank you!
I usually do about 1 tablespoon of liquid whether it’s juice or milk to 1/4 cup of powdered sugar. Then you can play with the consistency from that point.
Donuts turned out beautifully (and DELICIOUS) but 2 TBSP milk and 1 tsp vanilla made the glaze far, far, too runny. Had to put the cooled donuts in the fridge for an hour to even begin to get the glaze to set. Next time, I will use FAR less liquid for the glaze. Despite this, many thanks for the recipe!
You’re welcome! We like the glaze to be thin so it’s a true glaze. But you can definitely thicken it up for more of an icing consistency.
can I use a muffin pan instead? How long do I cook at what temp?
Thank you
Hi Marge, I haven’t tested this recipe in a muffin pan so I can’t say for sure. If you were to try it, I would think the muffins may need an extra 5 minutes to bake.
If using a mini donut pan to bake pumpkin donuts what temp and how long?
Same temperature but you’ll only need to bake for 2-4 minutes or until they spring back when touched lightly with your finger. Keep an eye on it because I haven’t tested in a mini pan!