In today’s post: These are the most delicious pumpkin donuts you’ve ever tasted! Moist + delicious and full of pumpkin spice flavor with a crunchy cinnamon sugar topping.
If you’re a fan of pumpkin spice (and who isn’t?), you really need to try these baked pumpkin donuts. They only take 4 ingredients and a few minutes to mix up, and they taste amazing. They’re perfectly soft, like little pillows of pumpkin spice heaven. Top them with butter and cinnamon sugar and you have the perfect fall treat.
Baked Pumpkin Donuts
A couple of years ago I shared an easy recipe for baked mini donuts made from a cake mix and it’s been one of the most popular recipe posts on my site. This year I perfected a pumpkin version, and my kids and I can’t seem to stop eating them.
Starting with a cake mix means you only need 4 ingredients to make these pumpkin donuts. I cook them in my mini donut maker (affiliate link), which I love because it’s super easy and fast to use, and much simpler than frying! (Here’s a cheaper donut maker option.) My older kids are able to make donuts it in without any help from me.
If you don’t have a donut maker, you can bake these in a donut pan in the oven.
How to make pumpkin donuts
Watch this video to see exactly how to make baked pumpkin donuts (turn the sound on):
Pumpkin Spice Donut Recipe
Pumpkin Spice Donuts
Ingredients
- 1 Spice Cake Mix
- 2 eggs
- 1/4 cup oil
- 1 can pumpkin 15 oz
Cinnamon sugar topping
- 2/3 cup sugar
- 2 tbsp cinnamon
- 1/4 cup butter melted
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Instructions
- In a bowl, whisk together the pumpkin, eggs, and oil until combined.
- Stir in the spice cake mix until combined.
- Preheat donut maker.
- Meanwhile, pour cake batter into a gallon size ziplock bag. Snip off a corner to make a dime sized hole.
- When donut maker is preheated, spray it with nonstick spray. Pipe out batter into each donut well, filling the bottom half of the donut well.
- Close the donut maker and cook for 5 minutes.
- Remove donuts to cooling rack and continue with the next batch. You'll be able to make about 36 mini donuts.
- Place melted butter in one small bowl. Mix together cinnamon and sugar in another small bowl. Dip the top side of each donut quickly in butter, then in the cinnamon sugar.
- Donuts taste best when completely cool. Store in a covered container at room temperature.
Tips
One last note: When making donuts in my donut maker I usually don’t time them; I just wait for the light to come on that tells me they are done. However, the pumpkin in these donuts keeps them very moist, meaning they take a bit longer to cook all the way through. So I’d recommend cooking for the full 5 minutes even if the “done light” comes on sooner.
Looking for more fall desserts? Try these:
Chocolate Chip Pumpkin Cookies
Nancy Rossman says
When using Donut pans do you have to put one pan on top of the other to bake?
Autumn says
I haven’t used a donut pan because I use a mini donut maker but I don’t believe that you do.
Tracey says
These were good but definitely not a “donut” consistency. More like a muffin. But still very tasty!
Vicki says
I LOVE LOVE LOVE this recipe! I used my “Baby Cakes” pop maker! Turned out PERFECT Pumpkin Spice doughnut holes. Cooked for 5 minutes by the timer. Coated with butter and rolled in cinnamon-sugar mixture. Will definitely be making these again. Thanks for sharing the recipe. (The cinnamon makes them look darker but they taste amazing.)