I stumbled onto this Easy Pumpkin Donuts Recipe on a lazy Sunday morning when I had exactly one can of pumpkin puree and zero patience for a complicated batter. Turns out that’s all it takes, because these donuts come together with just two pantry staples and no mixer required.
I couldn’t believe how soft and fluffy they turned out on the very first try, and now they’re my go-to whenever fall hits and I’m craving something cozy fast. If you’ve been hunting for the best pumpkin donut recipe that doesn’t demand a long ingredient list, this one is about to become your new favorite too.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Ingredients
- 1 box (15.25 oz) spice cake mix — brings the warm flavor and structure without needing separate spices
- 1 can (15 oz) pure pumpkin puree — the star ingredient that adds moisture, color, and natural sweetness
- 1 teaspoon pumpkin pie spice (optional) — boosts the fall flavor if you want an extra cozy kick
- 1 cup powdered sugar — for the simple glaze that gives these donuts their finished, bakery-style look
- 2 tablespoons milk — thins the glaze to the perfect drizzling consistency
- ¼ teaspoon ground cinnamon (optional) — adds a warm finishing touch to the glaze or topping
Note: this recipe serves 6, making about 12 donuts in total.
Equipment You Need
- Donut baking pan — gives these their signature ring shape while baking instead of frying
- Large mixing bowl — for combining the cake mix and pumpkin puree
- Electric hand mixer or whisk — helps blend the two ingredients until smooth and lump-free
- Piping bag or large zip-top bag — makes filling the donut wells neat and mess-free
- Cooling rack — lets the donuts cool evenly before glazing
- Small bowl — for whisking together the glaze
How to Make an Easy Pumpkin Donut Recipe?
This is genuinely one of the fastest baked treats I make all season, and it comes together with barely any cleanup. There’s no proofing, no resting time, and no deep fryer involved. Here’s exactly how I do it every single time.
Preheat and Prep the Pan
Start by preheating your oven to 400 degrees Fahrenheit while you get your donut pan ready. Lightly grease every well with nonstick spray so the donuts release cleanly once baked. Set the pan aside on your counter while you mix the batter.
Combine the Batter
In a large mixing bowl, add the dry cake mix and the entire can of pumpkin puree. Using a hand mixer or a sturdy whisk, blend the two together until the batter is completely smooth with no dry streaks left. Stir in the pumpkin pie spice here if you’re using it.
Fill the Donut Pan
Transfer your batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter evenly into each donut well, filling them about two-thirds full so they have room to rise without overflowing.
Bake Until Set
Slide the pan into your preheated oven and bake for 12 to 15 minutes, until the donuts spring back lightly when touched and no longer look wet on top. Every oven runs a little differently, so start checking around the 12-minute mark.
Cool and Glaze
Let the donuts rest in the pan for about 5 minutes before transferring them to a cooling rack. Once they’ve cooled slightly, whisk together your powdered sugar, milk, and cinnamon, then dip or drizzle each donut before serving.
Additional Tips for Making This Recipe Better
I’ve made more batches of these than I can count, and here’s what genuinely makes a difference for me.
- I always use pure pumpkin puree, never pumpkin pie filling, since the filling already has added sugar and spices that throw off the balance.
- I like piping the batter instead of spooning it, because it keeps the donut shapes clean and even.
- I never overfill the wells, since batter that spills over the edges makes the donuts stick and lose their shape.
- I test one donut pan of batter first if I’m using a smaller pan, just so I know exactly how long mine needs to bake.
- I glaze mine while they’re still slightly warm, which helps the glaze set into a nice thin coating instead of pooling.
Common Mistakes to Avoid
- I once used pumpkin pie filling by mistake instead of puree, and my donuts turned out way too sweet and dense.
- I skipped greasing the pan one time and half my donuts tore apart trying to get them out.
- I overbaked a batch because I walked away, and they turned dry instead of soft, so I stick close to the oven now.
- I glazed my donuts while they were still hot, and the glaze just slid right off instead of setting.
- I packed the batter into the wells too full, and a few donuts fused together into one giant ring.
How to Serve Easy Pumpkin Donuts?
I love setting these out on a wooden board with a light dusting of extra cinnamon on top for a rustic, bakery-style presentation. A few of them dipped halfway in glaze and left to set looks especially pretty for a fall brunch table.
They’re perfect alongside a warm drink, and honestly, pairing them next to something like fluffy pumpkin streusel muffins makes for an irresistible fall breakfast spread if you’re hosting guests. You can also stack them on a cake stand for parties or wrap individual ones in parchment for grab-and-go mornings.
Variations
- Skip the donut pan entirely and go with a pumpkin donuts recipe no donut pan version by dropping spoonfuls of batter onto a lined baking sheet as drop donuts
- Try a fried pumpkin donut recipe by rolling chilled dough into rings and frying them in oil for a more old-fashioned pumpkin donuts texture
- Swap the spice cake mix for yellow or chocolate cake mix for a completely different flavor twist
- Make a pumpkin donut recipe healthy by using a sugar-free cake mix and a light yogurt-based glaze instead of powdered sugar
- Roll the warm donuts in cinnamon sugar instead of glazing for a simpler, old-fashioned finish
- Adapt this into a pumpkin donut recipe for donut maker by using the same batter in an electric donut maker for an even faster bake
Nutritional Information
Here’s a general breakdown per donut with glaze, though it will vary slightly depending on the cake mix brand you use.
- Calories: 180 kcal
- Protein: 2 g
- Carbohydrates: 34 g
- Fat: 4 g
Make Ahead and Storage
You can mix the batter up to a day ahead and store it covered in the fridge, then pipe and bake fresh whenever you’re ready to serve.
Store baked, unglazed donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days if glazed.
For longer storage, freeze the baked donuts without glaze for up to 2 months, then thaw at room temperature and add fresh glaze before serving.
Why You’ll Love This Recipe?
This has become one of my most-requested fall bakes, and here’s exactly why it earns a permanent spot on my list.
- It’s incredibly easy: With just two main ingredients and no yeast or proofing involved, this comes together faster than almost any other homemade donut.
- It’s baked, not fried: These skip the oil and deep frying altogether, making them a lighter alternative to traditional fried treats.
- It’s endlessly adaptable: Whether you want a healthier spin, a fried version, or a no-pan option, this base recipe flexes to fit your mood.
- It’s kid-friendly to make: The simple two-step mixing process means even younger bakers can help out in the kitchen.
- It fills the house with fall smells: The warm spice aroma while these bake instantly makes any morning feel cozier.
FAQs
Can I make this without a donut pan?
Yes, you can drop spoonfuls of the batter onto a lined baking sheet for a simple pumpkin donuts recipe no donut pan version, though they’ll bake up more like donut holes.
Why did my donuts turn out dense instead of fluffy?
This is usually from overmixing the batter or using pumpkin pie filling instead of plain puree, so stick to pure pumpkin and mix just until combined.
Can I turn this into a fried pumpkin donut recipe instead?
Yes, chilling the dough firm enough to roll and cutting it into rings before frying in hot oil gives you a more old-fashioned pumpkin donuts result.
How long do these stay fresh once glazed?
Glazed donuts stay fresh for about 2 days at room temperature, or up to 5 days if you keep them sealed in the fridge.
Can I use a different cake mix flavor?
Absolutely, swapping in yellow, chocolate, or even carrot cake mix changes the flavor completely while keeping the same easy two-ingredient method.
If you’re planning out a whole fall dessert table, these donuts also pair beautifully next to something richer like an easy pumpkin poke cake, giving your spread a nice mix of light and indulgent options.
Easy Pumpkin Donuts Recipe
Ingredients
Method
- Start by preheating your oven to 400 degrees Fahrenheit while you get your donut pan ready. Lightly grease every well with nonstick spray so the donuts release cleanly once baked. Set the pan aside on your counter while you mix the batter.
- In a large mixing bowl, add the dry cake mix and the entire can of pumpkin puree. Using a hand mixer or a sturdy whisk, blend the two together until the batter is completely smooth with no dry streaks left. Stir in the pumpkin pie spice here if you’re using it.
- Transfer your batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter evenly into each donut well, filling them about two-thirds full so they have room to rise without overflowing.
- Slide the pan into your preheated oven and bake for 12 to 15 minutes, until the donuts spring back lightly when touched and no longer look wet on top. Every oven runs a little differently, so start checking around the 12-minute mark.
- Let the donuts rest in the pan for about 5 minutes before transferring them to a cooling rack. Once they’ve cooled slightly, whisk together your powdered sugar, milk, and cinnamon, then dip or drizzle each donut before serving.
Notes
- I always use pure pumpkin puree, never pumpkin pie filling, since the filling already has added sugar and spices that throw off the balance.
- I like piping the batter instead of spooning it, because it keeps the donut shapes clean and even.
- I never overfill the wells, since batter that spills over the edges makes the donuts stick and lose their shape.
- I test one donut pan of batter first if I’m using a smaller pan, just so I know exactly how long mine needs to bake.
- I glaze mine while they’re still slightly warm, which helps the glaze set into a nice thin coating instead of pooling
