Description
These 4-ingredient Baked Pumpkin Donuts are the easiest fall treat! Fluffy, warmly spiced, and made with just cake mix, pumpkin puree, eggs, and oil—ready in minutes without the mess of frying.
Ingredients
Scale
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
- 2 large eggs
- ¼ cup vegetable oil
- Optional: cinnamon sugar or maple glaze for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan or muffin tin.
- In a large bowl, mix together the spice cake mix, pumpkin puree, eggs, and oil until smooth and well combined.
- Transfer batter to a piping bag or Ziploc bag with the corner snipped.
- Pipe batter into prepared donut pan, filling each cavity about ¾ full.
- Bake for 12–14 minutes or until donuts spring back when touched.
- Let cool in pan for 5 minutes, then transfer to wire rack.
- Optional: Dip warm donuts in cinnamon sugar or drizzle with maple glaze.
Notes
No donut pan? Use a muffin tin and bake 15–18 minutes. Want extra lift? Add ½ tsp baking powder. For crunch, top with pecans or cinnamon sugar before baking. Store in an airtight container for 3 days or freeze for 2 months.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 14g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin donuts, baked pumpkin donuts, fall recipe, spice cake donuts, easy donut recipe