Pumpkin Spice Donuts Recipe

Introduction

These Pumpkin Spice Donuts are a delightful treat that combines the warm flavors of pumpkin and cinnamon in a quick and easy recipe. Perfect for fall mornings or cozy afternoons, they offer a soft, moist texture with a sweet cinnamon sugar coating.

Ingredients

• 1 Spice Cake Mix
• 2 Eggs
• 1/4 cup Vegetable Oil
• 1 can Pumpkin puree (15 oz, not pumpkin pie mix)
• 2/3 cup White or Brown Sugar
• 2 tbsp Cinnamon (or substitute pumpkin pie spice)
• 1/4 cup Butter, melted

Instructions

1. Step 1: In a bowl, whisk together the pumpkin, eggs, and vegetable oil until fully combined.
2. Step 2: Use a spatula or wooden spoon to stir in the spice cake mix until the batter is well incorporated and smooth.
3. Step 3: Preheat your donut maker according to the manufacturer’s instructions.
4. Step 4: Pour the donut batter into a gallon-size ziplock bag and snip off a small corner to create a dime-sized hole for piping.
5. Step 5: When preheated, spray the donut maker with nonstick spray. Pipe the batter into each donut well, filling about halfway.
6. Step 6: Close the donut maker and cook the donuts for approximately 5 minutes or until they are cooked through and spring back lightly when touched.
7. Step 7: Carefully remove the donuts and place them on a wire rack to cool. Continue cooking the remaining batter in batches, adding nonstick spray only if donuts begin to stick.
8. Step 8: Pour the melted butter into one small bowl. In another bowl, combine the cinnamon and sugar. Dip the top side of each cooled donut briefly into the butter, then coat it with the cinnamon sugar mixture.
9. Step 9: Allow the donuts to cool completely for the best taste and texture before serving.

Tips & Variations

• Substitute pumpkin pie spice for cinnamon if you want a more traditional fall flavor profile.
• Try using brown sugar instead of white sugar for a richer, deeper sweetness.
• If you don’t have a donut maker, you can pipe the batter into mini muffin tins and bake at 350°F (175°C) for about 10-12 minutes.
• For a glaze instead of cinnamon sugar, drizzle powdered sugar mixed with a little milk and vanilla over the cooled donuts.

Storage

Store the pumpkin spice donuts in a covered container at room temperature for up to 2 days. For longer storage, keep them refrigerated and bring to room temperature before serving. Avoid glazing or coating until ready to serve to maintain freshness. These donuts are best enjoyed completely cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, pumpkin pie filling contains added spices and sugars that will alter the flavor and texture of the donuts. Use plain pumpkin puree for best results.

Can these donuts be frozen?

Yes, you can freeze the cooked donuts in an airtight container for up to one month. Thaw at room temperature and recoat with cinnamon sugar or glaze before serving.

Pumpkin Spice Donuts Recipe

Print Recipe

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4.5 from 106 reviews

These Pumpkin Spice Donuts are a delightful fall treat, combining the rich flavors of pumpkin and warm spices with a moist, tender crumb. Made using a spice cake mix and fresh pumpkin puree, these mini donuts are cooked in a donut maker for a quick and easy indulgence. Finished with a buttery cinnamon sugar coating, they are perfect for breakfast, snack time, or a festive dessert.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 36 mini donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Donut Batter

• 1 Spice Cake Mix
• 2 Eggs
• 1/4 cup Vegetable Oil
• 1 can Pumpkin Puree (15 oz, not pumpkin pie mix)
• 2/3 cup White or Brown Sugar
• 2 tbsp Cinnamon (or substitute pumpkin pie spice)

Coating

• 1/4 cup Butter (melted)
• 1/4 cup Sugar
• 1 tbsp Cinnamon

Instructions

1. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, and vegetable oil until the mixture is smooth and fully combined.
2. Add Dry Mix: Using a spatula or wooden spoon, fold in the spice cake mix and stir gently until the batter is just incorporated and smooth.
3. Preheat Donut Maker: Turn on your donut maker and allow it to preheat completely before cooking to ensure even baking.
4. Prepare Batter for Piping: Pour the batter into a gallon-sized ziplock bag, seal it, and snip off a small corner roughly the size of a dime to create a makeshift piping bag.
5. Fill Donut Wells: Spray the donut maker wells with nonstick spray, then pipe the batter into each donut mold, filling each about halfway to allow room for rising.
6. Cook Donuts: Close the donut maker and cook the donuts for approximately 5 minutes until they are fully set and lightly browned.
7. Cool Donuts: Carefully remove the donuts and place them on a wire rack to cool completely. Repeat the process with the remaining batter. Spray the donut maker again only if donuts start to stick.
8. Prepare Cinnamon Sugar Coating: In a small bowl, mix together the cinnamon and sugar. In another bowl, melt the butter.
9. Coat Donuts: Once the donuts are completely cool, quickly dip the top side of each donut into the melted butter, then immediately into the cinnamon sugar mixture to coat.
10. Serve or Store: Donuts are best enjoyed once they have cooled and the coating has set. Store leftovers in a covered container at room temperature to maintain freshness.

Notes

• Ensure the pumpkin puree is plain and not pumpkin pie filling, which contains added spices and sugar.
• You can substitute pumpkin pie spice for the cinnamon if preferred for a more traditional pumpkin flavor.
• The donut maker is essential for this recipe as it quickly cooks the batter into perfectly shaped mini donuts.
• Allow donuts to cool completely before coating to prevent the cinnamon sugar from melting or sliding off.
• This recipe makes approximately 36 mini donuts, ideal for parties or gatherings.

Keywords: Pumpkin Spice Donuts, Mini Donuts, Fall Recipe, Pumpkin Donuts, Cinnamon Sugar Donuts, Donut Maker Recipe