Pumpkin Spice Donuts
Homemade pumpkin donuts are light, fluffy, and full of warm spices, making them an irresistible snack or breakfast with your morning cup of coffee. Even better, they only need two ingredients for the donut batter, plus a quick streusel topping for extra flavor and crunch.
Equipment
- donut pan
- electric hand mixer
Ingredients
Streusel Topping
- ¼ cup brown sugar packed
- ¼ cup all-purpose flour
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 Tablespoon unsalted butter melted
Donut Batter
- 1 13.25- ounce spice cake mix
- 1 cup pumpkin puree not pumpkin pie filling
Instructions
- Preheat your oven to 350°F. Spray a donut pan with baking spray and set it aside.
- In a small bowl, mix together the brown sugar, flour, and pumpkin pie spice. Add the melted butter and mix with a fork until crumbly. Set the streusel aside.
- In a large bowl, combine the spice cake mix and pumpkin puree using an electric mixer. The pumpkin mixture will be thick.
- Spoon the donut batter into a piping bag or large Ziploc bag. Pipe the batter into the donut pan, filling each well about ¾ of the way full.
- Sprinkle each donut with about 1 Tablespoon of the streusel mixture.
- Bake for 16-18 minutes, until the donuts are golden brown and a toothpick comes out clean.
- Let the donuts cool completely in the pan before removing them and transferring them to a wire rack. This helps them set and keeps them from falling apart.
Notes
Storage and Freezing
To keep them fresh, store the donuts in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you like, but be sure to bring them back to room temperature before serving.
These donuts freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, just let them thaw at room temperature or give them a quick reheat in the microwave.
Natalie’s Tip
This donut pan makes the perfect donut. The silicone ones are a little deeper. If you are using a metal one, they are sometimes a bit more shallow and don't hold as much batter. So the recipe may make a few more donuts than listed in the yield.
If you are not topping the donuts with streusel, the baking time will be 14-16 minutes.
For best results, don’t skip the cooling process. These donuts are quite tender, and trying to remove them from the pan while they’re still warm could cause them to break apart.
Nutrition
Serving: 1donutCalories: 284kcalCarbohydrates: 50gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 4mgSodium: 335mgPotassium: 249mgFiber: 2gSugar: 31gVitamin A: 4.811IUVitamin C: 1mgCalcium: 62mgIron: 3mg
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