I love how these pumpkin cake donuts bring a little cozy fall flavor to my mornings. They’re just the right amount of sweet, perfect with a cup of coffee or tea.
Pumpkin Cake Donuts
I’ve made these pumpkin cake donuts more times than I can count, and they never disappoint. The vibrant orange color and perfectly moist texture just scream fall. Plus, they’re baked, not fried, making them a little easier to whip up whenever I’m craving something sweet.
The final touch is deciding between a dusting of powdered sugar or a cinnamon-sugar coating. Either way, these donuts are the perfect treat to kick off a cozy autumn morning.
Why I Love This Recipe
- I love that these donuts are baked, so they’re easier to make at home without the mess of frying.
- The pumpkin flavor is just the right amount of cozy and not too overwhelming.
- They’re perfect for breakfast, but I’m a snack queen so I definitely eat them throughout the day!
- They are the best lunch box treat.
Ingredients
Here’s a quick ingredient breakdown of what makes these pumpkin donuts so good and easy to make:
- Yellow cake mix – keeps things simple and nails the texture every time.
- Pumpkin purée – the real flavor here. It gives the donuts that deep color and soft, rich texture. That same pumpkin magic shows up in my pumpkin brown sugar muffins too.
- Ground cinnamon – adds warmth without overdoing it.
- Pumpkin pie spice – my favorite blend for that full fall flavor.
- Maple extract – a sweet boost that plays well with the spice. Vanilla works too.
- Melted butter (optional) – dip the tops before the sugar if you’re going for extra richness.
- Confectioners’ sugar (optional) – light dusting to finish them off.
How To Make Pumpkin Cake Donuts
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (get ready)
Preheat the oven to 375°F (190°C) and coat your donut pans with cooking spray. Set them aside so they’re ready when the batter is. - Step Two (mix the batter)
In a large bowl, add the cake mix, pumpkin purée, cinnamon, pumpkin pie spice, and maple extract. Use a handheld mixer to blend until the batter is smooth and lump-free. - Step Three (fill the pans)
Scoop the batter into a piping bag, or use a zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling each one about halfway. - Step Four (bake)
Bake for 5 to 7 minutes, or until a toothpick inserted in a donut comes out clean. - Step Five (finish)
Dip the warm donuts in melted butter, then dust with confectioners’ sugar. A cinnamon-sugar coating works just as well, just like I use on my sweet potato muffins.
Recipe Tips
Here are some tips I’ve found helpful while making these pumpkin donuts:
- Adjust the amount of ground cinnamon and pumpkin pie spice according to your taste. If you like strong spice flavors, feel free to add a little more.
- If maple extract isn’t available, vanilla extract works well too. But I’ve noticed that using maple adds a unique touch.
- Once the donuts are out of the oven, transferring them to a wire cooling rack prevents sogginess from trapped steam.
- I love getting creative with toppings. In addition to melted butter or confectioners’ sugar, try a cream cheese glaze, chopped nuts, or a drizzle of caramel.
- Make sure not to over-fill the donut tins to guarantee even baking and prevent batter from spilling over.
- I have dipped these donuts in melted chocolate for a delicious pumpkin-chocolate flavor combination.
- For added flair, I like to use fall-themed sprinkles to brighten up the donuts. They adhere best if you add a glaze.
- Feel free to add mix-ins like chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.
- The simplest way to fill the donut tin is to prepare a piping/decorating bag with the batter. Cut approximately 1″ off the tip and evenly pipe the batter into each donut cavity, filling them to about halfway shy of the rim.
Storage and Freezing
Here are some easy tips for storing and enjoying your pumpkin donuts, whether you’re savoring them right away or saving them for later.
- Short-Term Storage: If you’re consuming the pumpkin donuts within a day or two, just pop them in an airtight container or a resealable plastic bag. I like to separate layers with parchment paper and keep them at room temperature in a cool, dry spot.
- Long-Term Freezing: For longer storage, let the donuts cool completely on a wire rack to avoid sogginess. I usually flash freeze them on a baking sheet for 1-2 hours until firm, then wrap each donut individually in plastic wrap.
- Pack and Label: Once wrapped, I pack the donuts in an airtight container or resealable freezer bag and label it with the date. They’re best enjoyed within 2-3 months for optimal taste.
- Thaw and Reheat: When you’re ready to dig in, thaw them at room temperature. I love to gently reheat them in a preheated oven at 350°F for a few minutes for that fresh-baked vibe.
MORE PUMPKIN Treats TO Make
There’s never too many pumpkin recipes to cook, bake and enjoy!
- Fluffy Pumpkin Pancakes
- Pumpkin Caramel Bars with Bacon
- Pumpkin Buttermilk Muffins
- Pumpkin Crumb Coffee Cake
- Pumpkin Spice Chex Mix
- Mini Pumpkin Pies
- Two Ingredient Pumpkin Cake
- No-Bake Pumpkin Icebox Cake
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Pumpkin Cake Donuts
These pumpkin cake donuts bring a little cozy fall flavor to your mornings. They’re just the right amount of sweet, perfect with a cup of coffee or tea.
Servings: 8 donuts
Calories: 285kcal
Ingredients
- cooking spray
- 1 box yellow cake mix
- 1 (15 oz.) can pumpkin puree (not pumpkin pie mix)
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp maple extract
- melted butter (optional)
- confectioners' sugar (optional)
Instructions
- Preheat the oven to 375°F and prepare the donut tins by spraying them with cooking spray. Set aside.cooking spray
- In a large mixing bowl, combine the cake mix, pumpkin puree, cinnamon, pumpkin pie spice, and maple extract. Use a handheld mixer to blend until the batter is smooth and free of lumps.1 box yellow cake mix, 1 (15 oz.) can pumpkin puree (not pumpkin pie mix), 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1 tsp maple extract
- Scoop the batter into a piping bag. If you don’t have one, a Ziploc bag works too—just cut off one corner to create a makeshift piping bag. Pipe the batter into the donut tin, filling each cavity only halfway.
- Bake for 5 to 7 minutes, or until a toothpick inserted into the donuts comes out clean.
- For toppings, you can either dip the top of the donut into a bowl of confectioners' sugar to coat it or dip it into melted butter and immediately dust with cinnamon sugar. If you prefer, you can also leave them plain.melted butter (optional), confectioners' sugar (optional)
Notes
For optimal outcomes when preparing these pumpkin cake donuts, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Pumpkin Cake Donuts
Amount Per Serving (118 g)
Calories 285
Calories from Fat 70
% Daily Value*
Fat 7.8g12%
Saturated Fat 4.6g29%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.9g
Cholesterol 15mg5%
Sodium 434mg19%
Potassium 172mg5%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 29g32%
Protein 3g6%
Vitamin A 462IU9%
Vitamin C 1mg1%
Calcium 127mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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