Baked Pumpkin Donuts
These Baked Pumpkin Donuts. Are the epitome of fall comfort. In every bite. With the rich warmth of spice cake mix. And the earthy sweetness of pumpkin puree. They’re an easy-to-make treat. That feels like a cozy hug. From the inside out. The donuts are soft, moist, and perfectly spiced. With a delightful crunch. From the cinnamon-sugar coating. Whether you're enjoying them. With a cup of coffee. On a crisp morning. Or sharing them at a festive gathering. These donuts are sure to bring smiles all around.
36 Servings
Ingredients
- 1 Spice Cake Mix
- 2 Eggs
- 1/4 c Vegetable Oil
- 1 can Pumpkin puree, not pumpkin pie mix 15 ounces
Cinnamon Sugar Topping:
- 2/3 c White or Brown sugar
- 2 tablespoon Cinnamon or substitute pumpkin pie spice
- 1/4 c Butter melted
Instructions
- In a bowl, mix together pumpkin, eggs, and oil. Until smooth. Stir in the spice cake mix. Until fully combined and smooth.
- Preheat your donut maker. Meanwhile, pour the batter into a ziplock bag. And cut off one corner to pipe it out.
- Spray the donut maker with nonstick spray. Then pipe the batter into the wells. Filling the bottom half.
- Close and cook for 5 minutes. Remove the donuts. And cool on a wire rack. Repeat with the remaining batter.
- Dip cooled donuts in melted butter. Then in the cinnamon-sugar mixture.
Notes
To make these Baked Pumpkin Donuts gluten-free. Simply swap out the spice cake mix. For a gluten-free version. Look for one that includes xanthan gum. Which helps maintain the structure. And the texture of the donuts. If your mix doesn’t include it. You can add a teaspoon of xanthan gum yourself. The rest of the ingredients are naturally gluten-free. So with this simple swap. You’ll have delicious, fluffy donuts. That everyone can enjoy. Make sure to double-check all labels. To ensure your ingredients are certified gluten-free.