Baked Pumpkin Donuts

Cinnamon sugar pumpkin donuts made with cake mix beside a rustic coffee mug

Easy baked pumpkin donuts start with yellow cake mix and pumpkin, then get a generous tumble in spiced cinnamon sugar. Soft, sweet, and ready in about 20 minutes because nobody has time for a donut-related quest before breakfast.

Course Breakfast, Breakfast Quick Bread, Brunch

Cuisine American

Prep Time 5

Cook Time 8

Cooling Time 5

Total Time 18

Servings

Calories 179kcal

Author Marye Audet-White

Ingredients

15.25 ounces yellow cake mix
15 ounces pumpkin puree

Cinnamon Sugar Mixture

½ cup granulated sugar
1 tablespoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
pinch chipotle optional.

Instructions

Preheat the oven to 425℉. Spray a donut pan with no-stick cooking spray and set aside.
Stir the cake mix and pumpkin together until there are no more streaks of cake mix.
Fill a gallon sized ziploc with the pumpkin mixture and cut off about ½ inch at one of the corners.
Use the ziploc to fill the donut pan cavities almost full.
Bake for 8 minutes, checking at the 6 minute mark. The donuts will read 200℉ on an instant read thermometer. If you've filled the pans more full they may need up to 10 minutes.
Remove from oven and let cool in the pan for 5-10 minutes.
Gently roll the warm donuts in the cinnamon sugar mixture.

Cinnamon Sugar

Mix all the ingredients for the cinnamon sugar.

Notes

Storage:

Store in airtight container on the counter for up to 4 days. You can also freeze but these are best frozen before the sugar mixture is added.

Tips:

If the cinnamon and sugar won't stick brush with a little melted butter and dip them in the sugar mixture again.
No donut pan? Make them in muffin tins - they're a little different but still good.
You could also use spice cake mix or white cake mix. Be careful though, spice cake mix tends to overwhelm the pumpkin flavor in my testing.

Nutrition