If you ask me, baked donuts are a total game changer.
These pumpkin donuts start with cake mix as a shortcut, making them perfect for busy mornings or weekend treats. The warm spices blend with real pumpkin to create something that tastes like fall in every bite.
They bake up soft and tender in the oven, no messy frying required. A simple glaze or dusting of cinnamon sugar is all they need to finish them off.
It’s an easy recipe that feels fancy but comes together in under an hour, perfect for when you want homemade donuts without all the work.
Why You’ll Love These Baked Pumpkin Donuts
- Super quick and easy – These donuts come together in just 20-25 minutes using a simple cake mix shortcut, so you can have fresh donuts without spending hours in the kitchen.
- Only 5 ingredients – You probably have most of these pantry staples on hand already, making this a perfect last-minute treat when you’re craving something sweet.
- Baked, not fried – You get all the donut goodness without the mess and extra calories of deep frying, plus they’re much easier to make at home.
- Perfect fall flavors – The pumpkin puree and warm spices give these donuts that cozy autumn taste we all crave during the cooler months.
- Kid-friendly baking project – This recipe is so simple that little ones can help mix and measure, making it a fun family activity for weekend mornings.
What Kind of Pumpkin Puree Should I Use?
For these donuts, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners that could throw off your recipe. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s work perfectly. If you have fresh pumpkin on hand, you can certainly roast and puree your own, but make sure to drain any excess moisture by letting it sit in a fine-mesh strainer for about 30 minutes before using.
Options for Substitutions
This simple donut recipe is pretty forgiving when it comes to swaps:
- Yellow cake mix: You can use white, vanilla, or even spice cake mix instead of yellow. Each will give you a slightly different flavor, but they’ll all work great in this recipe.
- Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, you can substitute with sweet potato puree or even applesauce, though the flavor will be different.
- Pumpkin spice: Don’t have pumpkin spice blend? Mix your own with 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. Or just use cinnamon if that’s all you have on hand.
- Powdered sugar: For the glaze, you can make your own powdered sugar by blending regular granulated sugar in a blender until fine and powdery.
Watch Out for These Mistakes While Baking
The biggest mistake when making baked pumpkin donuts is overmixing the batter, which can lead to tough, dense donuts instead of light and fluffy ones – just stir until the ingredients are barely combined and you still see a few streaks of cake mix.
Another common error is filling the donut pan too full, so stick to filling each cavity about 2/3 full to prevent overflow and ensure even baking.
Don’t skip greasing your donut pan thoroughly, even if it’s non-stick, because pumpkin puree can be sticky and cause your donuts to break when you try to remove them.
For the glaze, make sure your donuts are completely cool before dipping them, otherwise the powdered sugar mixture will melt right off and you’ll end up with a messy coating instead of a smooth finish.
What to Serve With Baked Pumpkin Donuts?
These soft pumpkin donuts are perfect with a hot cup of coffee or spiced chai tea – the warm spices in both just work so well together! I love serving them for weekend breakfast or brunch alongside some crispy bacon or breakfast sausage to balance out the sweetness. They also make a great afternoon snack with a glass of cold milk, especially for the kids. For a cozy fall gathering, try setting them out with hot apple cider or even a pumpkin spice latte for the full autumn experience.
Storage Instructions
Store: These pumpkin donuts stay soft and moist when kept in an airtight container at room temperature for up to 3 days. I like to place a paper towel in the bottom of the container to absorb any extra moisture. They’re perfect for grabbing with your morning coffee or as an afternoon snack!
Freeze: You can freeze these donuts for up to 3 months in a freezer-safe container or bag. I recommend freezing them without the glaze if possible, then adding fresh glaze when you’re ready to eat them. If they’re already glazed, just make sure they’re completely set before freezing.
Thaw: Let frozen donuts thaw at room temperature for about 30 minutes, or pop them in the microwave for 15-20 seconds if you want them warm. The texture comes back really well after thawing, and they taste almost as good as fresh from the oven.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-3000
- Protein: 15-20 g
- Fat: 40-50 g
- Carbohydrates: 600-650 g
Ingredients
For the donuts:
- 15 oz canned pumpkin puree (Libby’s works great)
- 1 box yellow cake mix (I use Duncan Hines)
- 1 tbsp pumpkin pie spice (for warm, authentic flavor)
For the topping:
- 2 cups powdered sugar (sifted to remove lumps)
- 1 tsp pumpkin pie spice
Step 1: Prepare the Pumpkin Donut Batter
- 1 box yellow cake mix
- 15 oz canned pumpkin puree
- 1 tbsp pumpkin pie spice
In a medium bowl, combine the yellow cake mix, canned pumpkin puree, and 1 tablespoon of pumpkin pie spice.
Stir until just combined—the batter should be smooth with no dry cake mix streaks.
I find that pumpkin puree naturally creates a thick, dense batter, so don’t overmix or the donuts will become tough.
The batter is now ready to be portioned.
Step 2: Fill the Donut Pan and Bake
- pumpkin donut batter from Step 1
Preheat your oven to 350°F.
While it heats, spoon the pumpkin batter from Step 1 into a donut pan, filling each cavity about two-thirds full—this gives the donuts room to rise without overflowing.
Bake for 10 minutes, until a toothpick inserted into the thickest part of a donut comes out clean.
The donuts should feel set but still soft to the touch.
I recommend checking them at 9 minutes if your oven runs hot, as overbaking will dry them out.
Step 3: Cool and Prepare the Spiced Sugar Topping
- 2 cups powdered sugar
- 1 tsp pumpkin pie spice
While the donuts are baking, prepare the topping so it’s ready to use when needed.
In a shallow bowl, whisk together the sifted powdered sugar and 1 teaspoon of pumpkin pie spice until evenly combined and free of lumps.
Set aside.
Once the donuts finish baking, let them cool in the pan for 3-5 minutes—this sets their structure.
Then carefully turn them out onto a wire rack to cool completely, which takes about 10-15 minutes.
The donuts should still be warm but handleable when you coat them.
Step 4: Coat with Spiced Sugar
- cooled donuts from Step 2
- spiced sugar topping from Step 3
Once the donuts from Step 2 are completely cooled, gently roll or dip each one in the spiced sugar mixture from Step 3, coating all sides evenly.
I like to work with one donut at a time and gently press the sugar into the surface so it adheres nicely rather than just dusting it on.
Place the coated donuts on a serving plate or wire rack to set for a few minutes before serving.
