Pumpkin Donuts

Featuring a vibrant orange hue, a wonderfully moist consistency, and a delightful essence of pumpkin, these baked (non-fried) doughnuts serve as the ideal grab-and-go breakfast option on a brisk autumn morning.

Course Dessert

Cuisine American

Keyword Baked Pumpkin Donuts, Pumpkin Cake Donuts, Pumpkin Donut Recipe, Pumpkin Donuts, Pumpkin Doughnuts

Prep Time 5

Cook Time 7

Total Time 12

Servings donuts

Calories 278kcal

Author Cathy Pollak

Equipment

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 oven to 375 degrees F. Prepare donut tins with cooking spray. Set aside.
cooking spray
In a large mixing bowl, combine cake mix, pumpkin puree, cinnamon, pumpkin pie spice and maple extract. Mix with a hand held mixer until 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 batter into a piping bag (if you don't have one use a Ziploc bag and cut off one corner to make into a piping bag) and pipe batter into the donut tin, filling only halfway.
Bake for 5-7 minutes or until a toothpick comes out clean.
For toppings, you can either dip the top of the donut into a bowl of confectioners' sugar to coat the top or dip the top of the donut into melted butter and immediately dust with cinnamon sugar. You can even leave them plain if you choose.
melted butter (optional), confectioners' sugar (optional)

Notes

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition