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Easy Pumpkin Donut Recipe

Easy Pumpkin Donut Recipe
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★★★★★

4.7 from 21 reviews

This Easy Pumpkin Donut Recipe is a delightful way to enjoy the flavors of fall with a simple, quick baking method. Using pumpkin puree and a spice cake mix, these soft and moist donuts are perfectly spiced and coated in cinnamon sugar for a sweet, crunchy finish. Ideal for breakfast, brunch, or dessert, these donuts are easy to make and sure to impress family and friends.

Ingredients

Scale

Donut Batter

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup unsalted butter (melted)
  • 1 large egg
  • 1 (15.25-ounce) box spice cake mix (Duncan Hines recommended)

Coating

  • 1/3 cup unsalted butter (melted)
  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a donut pan with nonstick cooking spray to ensure easy removal.
  2. Mix wet ingredients: In a large bowl, combine the pumpkin puree, 1/4 cup melted unsalted butter, and 1 large egg. Stir until the mixture is smooth and well incorporated.
  3. Add dry ingredients: Slowly add the spice cake mix to the pumpkin mixture. Stir gently until just combined; the batter should be thick but uniform in texture.
  4. Fill the pan: Transfer the batter into a piping bag or a zip-top plastic bag with the corner cut off. Pipe the batter into each cavity of the donut pan, filling about three-quarters full to allow room for rising.
  5. Bake the donuts: Place the pan in the preheated oven and bake for 8 to 12 minutes, depending on your donut pan size. For standard 3-inch donuts, bake approximately 9 minutes or until the donuts spring back when lightly pressed.
  6. Cool the donuts: Remove the pan from the oven and let the donuts cool for 5 minutes in the pan before carefully transferring them to a wire rack to cool completely.
  7. Prepare the coating: In a small bowl, mix together granulated sugar and cinnamon thoroughly to create the cinnamon sugar coating.
  8. Coat the donuts: Dip each cooled donut into the 1/3 cup melted unsalted butter, then immediately toss it in the cinnamon sugar mixture until fully coated for a sweet and flavorful finish.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • You can substitute the spice cake mix with a similar yellow or carrot cake mix, but the flavor profile will change slightly.
  • If you don’t have a donut pan, a muffin pan can be used, though the shape will vary.
  • Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
  • For a dairy-free version, use melted coconut oil or a dairy-free butter substitute.

Nutrition

Keywords: pumpkin donuts, easy pumpkin recipe, fall desserts, cinnamon sugar donuts, baked donuts

Find it online: https://ricoloranz.com/easy-pumpkin-donut-recipe/