Baked Pumpkin Donuts bring the cozy flavors of fall right to your kitchen. These delightful treats are not only easy to whip up but also provide a wonderful way to celebrate the season. With a tender, moist texture and a warm spice from the cake mix, they remind you why homemade donuts are simply the best. You won’t find anything quite like these soft, cake-like gems when you buy at the store. The combination of pumpkin puree and spice cake mix creates a perfectly balanced sweetness, making them ideal for breakfast, snacks, or even dessert.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Baked Pumpkin Donuts
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Baked Pumpkin Donuts

I first discovered this recipe on a crisp autumn afternoon when I was craving something comforting but wanted to avoid the fuss of frying donuts. Baked Pumpkin Donuts quickly became a favorite in my home. They are so easy to make that I often throw a batch together on weekends. The warm aroma of cinnamon and sugar wafting through my kitchen always turns my family into eager taste testers. Trust me, once you try these, you’ll find yourself baking them time and again.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 20 minutes from start to finish, these donuts are perfect when cravings hit.
Irresistible Flavor: The rich pumpkin and warm spices offer a taste that’s simply out of this world.
Eye-Catching Appeal: Cute and fluffy, these donuts will impress your friends and make your breakfast table pop.
Flexible Serving: Enjoy these delights as a snack, breakfast treat, or even a sweet dessert after dinner.
Diet-Friendly Options: With a few swaps, you can make these donuts gluten-free or dairy-free!

Ingredients You’ll Need

1 cup pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
1/4 cup unsalted butter, melted: This adds moisture and richness; stick with unsalted to control the sweetness.
1 large egg: Helps bind the ingredients together, giving structure to your donuts.
1 (15.25-ounce) box spice cake mix: I prefer Duncan Hines for its quality, but feel free to try your favorite brand.
1/3 cup unsalted butter, melted: Used later for coating the donuts and adds a lovely buttery flavor.
3/4 cup granulated sugar: Provides sweetness; you can substitute with coconut sugar for a healthier option.
1 1/2 tablespoons cinnamon: A warm, fragrant spice that makes these donuts truly festive; adjust to taste.

How to Make Baked Pumpkin Donuts

Preheat the oven: Set your oven to 350 degrees F and lightly grease a donut pan with nonstick spray; you want them to come out smoothly without sticking.
Combine wet ingredients: In a large bowl, stir together 1 cup pumpkin puree, 1/4 cup melted unsalted butter, and 1 large egg until smooth and integrated.
Add cake mix: Gently fold in the 15.25-ounce box of spice cake mix. The batter should be thick, so take your time mixing until no dry spots remain.
Fill the donut pan: Transfer the batter to a piping bag or a zip-top bag; cut one corner and pipe into each cavity of the donut pan, filling them about 3/4 full.
Bake the donuts: Bake for 8–12 minutes. For 3-inch donuts, check them around 9 minutes. They are done when they spring back lightly when pressed and a toothpick comes out clean.
Cool down: Let the donuts cool in the pan for about 5 minutes; a little cooling helps them set before you transfer them.
Prepare cinnamon sugar coating: In a small bowl, mix 3/4 cup granulated sugar with 1 1/2 tablespoons cinnamon for that classic donut touch.
Coat the donuts: Dip each donut in the remaining 1/3 cup melted butter, then toss in the cinnamon sugar mixture until they are fully coated and fragrant.

Storing & Reheating

To store your baked pumpkin donuts, place them in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate them for up to a week. If you want to keep them for a while, freezing is an option—just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them again, simply pop them into a 350-degree F oven for about 5-7 minutes to refresh their deliciousness, though keep in mind that they might lose some of their soft texture over time.

Chef’s Helpful Tips

Make sure your pumpkin puree is fresh; using canned is perfectly fine, but always check the label for added sugars or spices.
Don’t overmix your batter; a few lumps are okay, and this will ensure your donuts stay tender.
If your donuts don’t spring back, they might be overbaked, so keep an eye on them.
For extra flavor, consider adding a pinch of nutmeg or allspice to the batter.
Feel free to make these ahead of time; they can be made and stored in the freezer for a quick grab-and-go breakfast.

These Baked Pumpkin Donuts offer a cozy, flavor-packed experience that’s perfect for the fall season and beyond. I encourage you to experiment with the spices and toppings. Whether at a gathering or for just a quiet morning treat, these donuts are sure to bring a smile. Gather your ingredients and make a batch; your taste buds will cherish them!

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you’re using fresh pumpkin, make sure to roast it first and then puree it until smooth. It’ll add a nice homemade touch.

Can these donuts be made ahead of time?

Yes, they can! You can bake the donuts a day in advance and store them in an airtight container. Just wait to coat them in cinnamon sugar until you’re ready to serve.

What can I use instead of spice cake mix?

If you can’t find spice cake mix, you can combine 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and your favorite spices—like cinnamon, nutmeg, and ginger—to create your own mix.

Are these donuts gluten-free?

Yes, just substitute the spice cake mix with a gluten-free cake mix, and check labels to ensure all ingredients are gluten-free.

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Baked Pumpkin Donuts

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Author: Anna
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 21 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Baked Pumpkin Donuts bring a delightful touch of fall with their irresistible pumpkin flavor and sweet cinnamon coating. Perfect for breakfast or a snack, this simple recipe requires minimal prep and delivers warm, homemade goodness that everyone will enjoy.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup unsalted butter melted
1 large egg
1 (15.25-ounce) box spice cake mix
3/4 cup granulated sugar
1 1/2 tablespoons cinnamon

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Instructions

Preheat your oven to 350 degrees F and grease a donut pan with nonstick spray.
In a large bowl, combine the pumpkin puree, melted butter, and egg, stirring until smooth.
Add the spice cake mix to the mixture and stir until just combined; the batter will be thick.
Transfer the batter into a piping bag or a zip-top bag and pipe it into the donut pan, filling each cavity about 3/4 full.
Bake the donuts for 8–12 minutes, depending on the size of your pan. For 3-inch donuts, bake for around 9 minutes, or until they spring back when gently pressed.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
In a small bowl, combine the granulated sugar and cinnamon.
Dip each donut in melted butter, then toss in the cinnamon-sugar mixture until they are fully coated.

Notes

These donuts are best enjoyed fresh but can be stored in an airtight container for a few days.
You can experiment with different toppings such as icing or chopped nuts for added flavor.
Adjust the baking time based on the size of your donuts to ensure they bake evenly.