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Easy Pumpkin Donuts Recipe
Ash Tyrrell

Easy Pumpkin Donuts Recipe

I stumbled onto this pumpkin donut 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.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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