Soft and sweet baked pumpkin donuts with only 3 ingredients! Top them with cinnamon-sugar or a simple maple glaze for the ultimate fall treat!
I could eat donuts for breakfast, lunch, and dinner. And midnight snack, which actually happens to be a common thing these days. I love donuts. LOVE THEM. The only person I know who loves donuts more than I do is my sister Tammy who is an absolute donut connoisseur. She seriously knows her donuts. Which is why I’m taking this opportunity to let you know that she gave these homemade baked pumpkin donuts two thumbs up.
They’re just so fluffy. And soft. And moist. And purrrrrrdy. You can eat these little nuggets of joy straight-up of course. Just the plain donut. And there’s nothing wrong with that – trust me, I’ve done it. But if you want to jazz them up – and you do, because you’ve only spent 20 minutes on these things start to finish and now you don’t know what to do with all of your time and energy – then you should definitely consider adding that glaze. I threw in a little maple extract because I absolutely adore all things maple + frosting, especially when it comes to fall treats. BUT. If you know you’re not a maple fan (that is sad news, but I’ll forgive you) then you could sub out the maple for vanilla instead which is still 110% crazy yummalicious.
And even after all of that is said and done and you’ve only spent 30 minutes now on these donuts (if that) and you find yourself aching to go the extra inch (seriously, it’s not even a mile cause it’s just so easy) then you should sprinkle a little bit of cinnamon + sugar right on the top of those glazed donuts. When it’s all said and done you’ve spent what, 40 minutes? on these gorgeous donuts. And if you think they are gorgeous to look at, just wait til you taste them. They taste as scrumptious as they look!
Yes. I just said scrumptious. It’s that kind of day.
*If you don’t have a donut pan, it’s about time you got yourself one! I waited soooo long to get one and I have no idea why because they’re all of maybe $10?? I used this Wilton 8-cavity Donut Pan, but I’m thinking about getting a 12-cavity pan like this one so that I don’t have to do quite as many batches to use up the batter.
- 1 box spice cake mix
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- ¼ cup sugar
- 1 tablespoon cinnamon
- 2 ounces cream cheese, softened
- 1¼ cups powdered sugar
- ½ teaspoon maple extract OR 1 teaspoon vanilla extract
- 1 tablespoon milk
- Preheat oven to 350 and grease a donut pan (or more than one if you have it).
- In a large bowl mix together cake mix, pumpkin puree, and pumpkin pie spice. Transfer mixture to a large zip-lock bag, press the excess air out, and seal.
- Snip one bottom corner of the bag off (about ½ inch from the corner) and pipe the batter into your prepared donut pan. Bake for 12-14 minutes. Allow to cool for about 5-10 minutes in the pan before transferring to a cooling rack.
- For the cinnamon-sugar coating, simply whisk together cinnamon and sugar, and toss slightly cooled donuts in the mixture to coat.
- For the glaze, cream together cream cheese, powdered sugar, extract, and milk. Warm it in the microwave for a few seconds to make it thin and runny. Dip cooled donuts in glaze. Sprinkle with cinnamon and sugar if desired. Allow to cool completely.
This post contains affiliate links. If you click on the link and end up buying yourself a sweet donut pan, I make a percentage of the sale – woohoo!1