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
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432 g (15.25 oz) spice cake mix
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425 g (15 oz) pumpkin puree
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120 g (1 cup) powdered sugar
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30 ml (2 tablespoons) milk
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and grease a donut pan.
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In a large bowl, mix the spice cake mix with pumpkin puree until smooth.
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Transfer batter to a piping bag or zip-top bag with the corner cut off.
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Pipe into donut pan wells, filling each about ¾ full.
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Bake for 10–15 minutes, or until donuts spring back when touched.
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Let cool in the pan for 5 minutes, then transfer to a wire rack.
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Mix powdered sugar, milk, and vanilla until smooth to make the glaze.
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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