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.
Easy 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!
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.
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.
Save yourself a trip to the local coffee shop in the morning!
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 Baked 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
Get the Recipe: Baked Pumpkin Spice Donut Recipe
- 1 15.25 ounce package Spice Cake Mix
- 15 ounces pumpkin puree
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 Donut Pan
- 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.