Baked Pumpkin Donuts
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These baked pumpkin donuts start with a box of spice cake mix, which makes them ridiculously easy, but they still taste homemade, especially once they’re covered in cinnamon sugar. They’re soft, flavorful, and perfect for a fall treat or easy breakfast.
Easy Cinnamon Sugar Pumpkin Donuts
I make these baked pumpkin donuts every year as soon as the weather even thinks about cooling down. They are the perfect fall treat. Much like my 3 Ingredient Pumpkin Bread, they can pass as a quick breakfast too. The spice cake mix does most of the work, but the result still feels cozy and homemade.
The cinnamon sugar coating really takes these donuts to the next level. It gives them just the right amount of sweetness and that classic donut shop vibe. I will say they’re best the day they’re made. The texture is perfect right out of the oven. If I have leftovers (which is rare), I skip the airtight container and keep them in a paper bag instead. It helps keep the outside from getting too soft while still staying fresh enough for the next morning.
If you love easy pumpkin cake mix recipes, check out my Frosted Pumpkin Cookies.
Ingredients
- Pumpkin puree – Adds moisture and classic pumpkin flavor. Use pumpkin puree, not pumpkin pie filling.
- Unsalted butter (melted) – Makes the donuts soft and buttery and helps the coating stick.
- Egg – Binds everything together.
- Spice cake mix – Brings sweetness and warm spice. As always, I used Duncan Hines.
- Granulated sugar – Adds sweetness and light crunch.
- Cinnamon – Gives a warm, cozy flavor to the coating.
How to Make Pumpkin Donuts with Cake Mix
- Prep – Preheat the oven to 350 degrees F and lightly grease a donut pan with nonstick spray.
- Mix the batter – In a large bowl, stir together the pumpkin puree, melted butter, and egg until smooth.
- Add the cake mix – Add the spice cake mix and stir until just combined; the batter will be thick.
- Pipe the batter – Transfer the batter to a piping bag or zip-top bag and pipe into the donut pan, filling each cavity about 3/4 full.
- Bake – Bake for 8–12 minutes. The exact time will vary depending on the size of your donut pan. My donuts were 3 inches in diameter and baked for 9 minutes.
- Cool slightly – Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat in cinnamon sugar – Dip each donut in melted butter, then toss in cinnamon sugar until fully coated.
Variations and Substitutions
- Use yellow or vanilla cake mix – If you don’t have spice cake mix, use yellow or vanilla and add 2 teaspoons of pumpkin pie spice to the batter.
- Try a maple glaze – Skip the cinnamon sugar and dip the cooled donuts in a simple glaze made with powdered sugar, maple syrup, and a splash of milk.
- Donut holes – Use a mini muffin tin for bite-sized versions. Bake time will be closer to 6–8 minutes.
- Add-ins – Mix in mini chocolate chips, chopped pecans, or a handful of toffee bits for a fun twist.
Tips for Success
- Use a piping bag – Piping the batter into the pan gives cleaner edges and more evenly shaped donuts than spooning.
- Don’t overbake – Start checking around the 8-minute mark. Donuts are done when they spring back lightly to the touch.
- Let them rest before coating – Donuts don’t need to be piping hot to coat. A short rest helps them hold their shape when dipped in butter.
- Coat fully – Dip the entire donut in melted butter and turn it gently in the cinnamon sugar for full coverage and flavor.
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More Cozy Fall Desserts
Looking for your next easy treat? These recipes have the same warm, cozy vibes.
Did you love these pumpkin cake mix donuts? Please leave a star rating and share your thoughts in the comments below.
Easy Pumpkin Donut Recipe
Ingredients
Donuts
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 (15.25-ounce) box spice cake mix I used Duncan Hines
Coating
- 1/3 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat the oven to 350 degrees F and lightly grease a donut pan with nonstick spray.
- In a large bowl, stir together the pumpkin puree, melted butter, and egg until smooth.
- Add the spice cake mix and stir until just combined; the batter will be thick.
- Transfer the batter to a piping bag or zip-top bag and pipe into the donut pan, filling each cavity about 3/4 full.
- Bake for 8–12 minutes, depending on your pan size. For 3-inch donuts, bake about 9 minutes, or until they spring back when lightly pressed.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, mix the granulated sugar and cinnamon.
- Dip each donut in melted butter, then toss in the cinnamon sugar mixture until fully coated.
Notes
- These donuts are best the day they’re made, when the texture is soft and the coating is fresh. If you have leftovers, store them in a paper bag at room temperature for up to 2 days to help maintain their texture. Avoid airtight containers, which can make the coating soggy.
- The yield and bake time will vary based on the size of your donut pan. I used a 3-inch diameter pan.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.