Baked Cinnamon Sugar Pumpkin Donuts
Servings: 18 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
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.
Variations and substitutions:
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.
We used 2% milk for this recipe but any kind of milk can be used, including plant based milk like oat or soy.