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
- Diet: Vegetarian
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