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Pumpkin Spice Donuts 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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/pumpkin-spice-donuts-recipe/