If you’re anything like me, as soon as the leaves start to turn and the air gets that crisp bite, your cravings turn straight to all things cozy—especially pumpkin spice. And let me tell you, these baked pumpkin donuts check every single box. They’re fluffy, warmly spiced, and the glaze? Oh, honey, it’s the sweet little crown jewel. Plus, no frying means no grease and no stress—just one bowl, one pan, and a house that smells like a fall candle exploded (in the best way).
This recipe is ideal for busy moms, last-minute fall get-togethers, or just because you need a break and something sweet with your coffee. Bonus: they use cake mix, so you’re saving both time and effort. Whether you’re a kitchen newbie or a seasoned baker, you’ll love how these turn out.
Why You’ll Love This Baked Pumpkin Donut Recipe
- Only 5 ingredients—yes, really
- Ready in under 30 minutes
- No frying, just pop it in the oven
- Tastes like your favorite fall dessert, without the fuss
Ingredients
- 432 g (15.25 oz) spice cake mix
- 425 g (15 oz) pumpkin puree
- 120 g (1 cup) powdered sugar
- 30 ml (2 tablespoons) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix the spice cake mix with the pumpkin puree until smooth.
- Scoop the batter into a piping bag or zip-top bag with the corner cut off.
- Pipe batter into the donut wells, filling each about 3/4 full.
- Bake for 10–15 minutes, or until they spring back when touched.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- Mix powdered sugar, milk, and vanilla for the glaze.
- Dip cooled donuts into the glaze and set back on the rack. Add sprinkles if you’re feeling festive.
Tips for Perfect Cake Mix Donuts
- Don’t overfill the donut pan—they rise more than you’d think.
- If the glaze feels too thick, add a splash more milk.
- Use canned pumpkin puree, not pumpkin pie filling. Trust me, there’s a difference.
- For a fun twist, try adding mini chocolate chips or a dusting of cinnamon sugar.
What to Serve with Baked Pumpkin Donuts
These donuts shine all on their own, but if you’re feeling a little extra, serve them with a hot mug of apple cider, chai latte, or your go-to pumpkin spice coffee. They’re perfect for brunch spreads, weekend breakfasts, or midnight snacks with fuzzy socks and a good book. Want to get fancy? Add a dollop of whipped cream or drizzle a little caramel on top.
How to Store These Fall Dessert Favorites
Store the donuts in an airtight container at room temperature for up to 3 days. If you need them to last longer, pop them in the fridge for up to a week. To enjoy again, microwave for about 10 seconds to bring back that fresh-baked feel. You can also freeze unglazed donuts for up to 2 months. Just thaw and glaze when you’re ready to enjoy.
FAQs About This Easy Donut Recipe
Can I use a different cake mix?
Absolutely! Yellow or vanilla cake mix works too—just add a teaspoon of pumpkin spice to keep that cozy flavor.
Can I make these donuts ahead of time?
Yep! They store beautifully. Just glaze them the day you plan to serve.
Is this a kid-friendly recipe?
Totally. The batter’s safe to taste-test (no eggs!) and little hands love helping pipe and glaze.
Do I need a donut pan?
It helps, but you can also use a muffin tin—just call them donut muffins and roll with it.
These baked pumpkin donuts aren’t just a recipe—they’re a little moment of fall magic you can bake in under 30 minutes. Whether you’re sharing with family or sneaking one for yourself (no judgment), they bring comfort, joy, and just the right touch of seasonal spice to your day.
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Baked Pumpkin Donuts
- Total Time: 25 minutes
- Yield: About 12 donuts 1x
- Diet: Vegetarian
Description
These baked pumpkin donuts are fluffy, warmly spiced, and topped with a sweet vanilla glaze. Made with just 5 simple ingredients, they’re quick, fuss-free, and perfect for fall gatherings, cozy mornings, or as a sweet afternoon treat. No frying required—just one bowl, one pan, and a house filled with autumn aromas.
Ingredients
-
432 g (15.25 oz) spice cake mix
-
425 g (15 oz) pumpkin puree
-
120 g (1 cup) powdered sugar
-
30 ml (2 tablespoons) milk
-
1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C) and grease a donut pan.
-
In a large bowl, mix the spice cake mix with pumpkin puree until smooth.
-
Transfer batter to a piping bag or zip-top bag with the corner cut off.
-
Pipe into donut pan wells, filling each about ¾ full.
-
Bake for 10–15 minutes, or until donuts spring back when touched.
-
Let cool in the pan for 5 minutes, then transfer to a wire rack.
-
Mix powdered sugar, milk, and vanilla until smooth to make the glaze.
-
Dip cooled donuts into the glaze and return to the rack. Add sprinkles if desired.
Notes
Don’t overfill the donut pan—they rise more than expected.
If glaze is too thick, add a splash more milk.
Use pumpkin puree, not pumpkin pie filling.
Optional: add mini chocolate chips or cinnamon sugar for variety.
Store in an airtight container for up to 3 days, refrigerate for a week, or freeze unglazed donuts up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American