3 Ingredient Baked Pumpkin Donuts

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! 

3 Ingredient Baked Pumpkin Donuts | Creme de la Crumb

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.

3 Ingredient Baked Pumpkin Donuts | Creme de la Crumb
The best part about these donuts (seriously it’s all good, but if we had to narrow it down…) is that they only have 3 ingredients. I’m so excited about that little fact that I made sure to put it in the title of this post. 3 INGREDIENT BAKED PUMPKIN DONUTS. I was thisclose to naming them The Tastiest and Easiest Pumpkin Donuts You Will Ever Meet In Your Lifetime. But after some careful consideration I realized that’s a bit of a mouthful and I’d rather have a mouthful of these donuts to tell you the truth.

3 Ingredient Baked Pumpkin Donuts | Creme de la Crumb

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.

3 Ingredient Baked Pumpkin Donuts | Creme de la Crumb

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.

3 Ingredient Baked Pumpkin Donuts | Creme de la Crumb

*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.

4.8 from 4 reviews
3 Ingredient Baked Pumpkin Donuts
Prep time
Cook time
Total time
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!
Recipe type: Dessert
Serves: 12
  • 1 box spice cake mix
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice
cinnamon-sugar coating (optional)
  • ¼ cup sugar
  • 1 tablespoon cinnamon
glaze (optional)
  • 2 ounces cream cheese, softened
  • 1¼ cups powdered sugar
  • ½ teaspoon maple extract OR 1 teaspoon vanilla extract
  • 1 tablespoon milk
  1. Preheat oven to 350 and grease a donut pan (or more than one if you have it).
  2. 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.
  3. 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.
  4. For the cinnamon-sugar coating, simply whisk together cinnamon and sugar, and toss slightly cooled donuts in the mixture to coat.
  5. 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! 

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oh yummy for my tummy!!

No eggs! Ok, I’m on it!

You should’ve went with ‘The Tastiest and Easiest Pumpkin Donuts You Will Ever Meet In Your Lifetime,’ because they really look like they are! I love cake donuts, let alone anything pumpkin, and these look just like that! I love the ease of it so that kids could take over making them, and a box mix is welcome in my kitchen from time to time. Pinned!

I turned these into mini muffins and they were delicious! No icing needed and my kids loved them.

Do we sub the pumpkin purée for the eggs and other ingredients that my spice cake mix calls for (eggs, milk, butter)? Or should I still add those?

    Hi Lauren! Don’t pay attention to the ingredients on the box – you’re using the pumpkin puree instead 🙂

I am an excellent cook and baker. One of my sons has even attended Culinary Institute of America in Hyde Park, NY. We are adventurous in the kitchen, so we tried these donuts. What a sticky, awful mess. It took half another cake mix just to make the dough manageable. I rolled mine out which took the other half the other cake mix. Just out of curiosity I tried to fry some, they turned into a mangled pile that looks like something my husband might have left in the toilet. The cinnamon sugar would not stick to the dry surface of the baked donuts. The cream cheese didn’t beat smoothly so the glaze ended up looking like it had cottage cheese in it. The donuts were chewy instead of cake-like. Time given on the recipe was 24 mintues total; it took me an hour to make them, not to mention having to clean up this sticky paste of dough off every surface it touched. Screw you, Mommy-blogger, with your professional-looking lying pictures and stupid disastrous recipe.

    Not sure why you fried them – this is a recipe for BAKED donuts, it says it right in the title of there recipe. Also, not sure why you tried to roll the dough. Did you read the directions? It never mentions rolling the dough. It specifically states that you should transfer the dough to a plastic bag, cut the corner, and pipe the dough into your donut pan. I’m sorry you didn’t follow the recipe!

      Well if that is NOT the rudist Lady I have ever seen. And what a NASTY mouth to boot!!!!!!!
      I am most sorry you encountered this witch. I have not tried the recipe but just in the process of printing when I saw this and it made me VERY ANGRY !!!!!!!! I think it sounds great and I intend to try this out for my hubby who LOVES doughnuts!!! Thank you for sharing, hugs, and blessings 🙂

    Clearly not an excellent reader.

What cake mix? How can I make some myself?

Hi, can use replace filling pumpkin with freshly colded pumpkin not tin?

I made these last night using gingerbread cake mix, the closest thing I could find to spice cake. I was nervous about the flavor but they turned out PERFECT. And that’s without the laze, even. This recipe’s a keeper!

I made these last night. One guy enjoyed them so far. I bought the larger size cake mix so it wasn’t melding. I eventually added one egg and a bit of oil to loosen it up. They rose nicely. I topped them with Maple flavor Glaze. I will let you know how more coworkers feel. ☺

Easiest recipe ever. My grandchildren helped and they ate every last crumb! Thanks for the tip about putting the glaze in the microwave. It worked perfectly. This recipe is definitely a keeper!

These are so pretty and I’m sure they taste amazing too!!

I want to make these in my mini donut pans for a wedding reception treat for the kids, but when displayed I will have to stack them on a cake plate…..so……the glaze will have to be dry and not sticky one to two days after I make them. Will the glaze do what I need? Or does it stay sort of soft?
Thank you!

    Hi Melissa! The glaze stays fairly soft so I wouldn’t recommend stacking them.