These Baked Cinnamon Sugar Pumpkin Donuts are the perfect fall treat. They only require five ingredients and are super easy to make and even better to eat. Coat with cinnamon sugar or a cream cheese glaze or add additional toppings of your choosing. However you decorate, these donuts are so festive and bring all the fall flavors to every bite.
These donuts only require five simple ingredients: a box of yellow cake mix, a cup of canned pumpkin puree, milk or plant milk, eggs, and pumpkin pie spice.
Make a batter using all of the ingredients.
It's easiest to fill the donut pan with a piping bag or a large zip lock bag with a corner cut off, but if you do not have a piping bag or large zip lock bag, just fill the donut molds ⅔ full using a spoon and make sure they are as even as possible.
Place the donut pan in the preheated oven and bake for approximately 12-14 minutes, or until a toothpick inserted into the donuts comes out clean.
You can enjoy the donuts plain, or you can coat them in cinnamon sugar. In order to coat them, brush on a little bit of melted butter to both sides before covering them with cinnamon sugar.
Then transfer them to a wire rack to cool completely.
Baked Cinnamon Sugar Pumpkin Donuts are the perfect fall treat. Enjoy them while wearing your favorite hoodie and sipping on a hot apple cider.
Baked Cinnamon Sugar Pumpkin Donuts FAQS:
You will need the following ingredients: yellow cake mix, eggs, pumpkin puree, milk, pumpkin pie spice, melted butter, cinnamon sugar
You will need the following supplies: oven, mixing bowls, donut pan
Store these Baked Cinnamon Sugar Pumpkin Donuts in a covered container and leave out for up to 2 days or the refrigerator for up to 5 days.
These donuts are best served right after they are made or at room temperature.
Any kind of milk can be used for this recipe, including plant based milk like oat or soy. Vegan butter can be substituted for the butter, and you can use your trusted egg substitution method for the eggs.
Notes:
- If you do not have a piping bag or large zip lock bag, just fill the donut molds ⅔ full using a spoon and make sure they are as even as possible
- If you don’t have pumpkin pie spice, you can mix your own using cinnamon, nutmeg, ginger and cloves. Use 1 ½ tablespoons cinnamon and ½ tablespoon of the other three spices and mix together.
- Make sure that you do not over beat the batter or you will end up with tough and dense donuts and not light and fluffy ones.
- Adding some pecans or chopped walnuts either into the batter or on top is a delicious way to add to the fall flavors to these donuts.
Baked Cinnamon Sugar Pumpkin Donuts
Ingredients
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- ½ cup milk
- 2 large eggs
- 3 teaspoon pumpkin pie spce
For the Cinnamon Sugar Topping:
- ½ cup cinnamon sugar
- ¼ cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick cooking spray.
- In a large mixing bowl, combine the cake mix, canned pumpkin puree, milk, eggs, pumpkin pie spice, and vanilla extract. Mix well until all the ingredients are fully combined and the batter is smooth.
- Spoon the batter into a piping bag or a large zip-top bag with the corner snipped off.
- Carefully pipe or spoon the batter into the greased donut pan, evenly distributing it among the molds.
- Place the donut pan in the preheated oven and bake for approximately 12-14 minutes, or until a toothpick inserted into the donuts comes out clean.
- Once baked, remove the donut pan from the oven and let the donuts cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
- Brush a little bit of melted butter onto the donuts and then cover in the cinnamon sugar.
Notes
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