Quick Pumpkin Spice Cake Mix Donuts (Print version)
Soft baked pumpkin spice donuts made with cake mix, pumpkin puree, and a buttery cinnamon sugar coating.
# Ingredients:
For the donuts
01 -
1 (15.25 oz / 432 g) box spice cake mix
02 -
3/4 cup (180 g) canned pumpkin puree, not pumpkin pie filling
03 -
2 large eggs
04 -
3 tablespoons (42 g) unsalted butter, melted and slightly cooled
05 -
Nonstick baking spray, for the pan
For the cinnamon sugar coating
06 -
3/4 cup (150 g) granulated sugar
07 -
2 teaspoons ground cinnamon
08 -
3 tablespoons (42 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 350°F. Spray a donut pan well with nonstick baking spray, making sure to coat the center posts.
02 -
In a large bowl, stir together the spice cake mix, pumpkin puree, eggs, and 3 tablespoons melted butter until smooth and no dry streaks remain.
03 -
Transfer the batter to a piping bag or zip-top bag. Snip the corner and pipe the batter into the donut pan, filling each well about three-quarters full.
04 -
Bake for 10-12 minutes, until the tops spring back lightly and a toothpick inserted into a donut comes out clean.
05 -
Let the donuts cool in the pan for 4-5 minutes. Gently loosen and transfer them to a wire rack while still warm.
06 -
Stir the sugar and cinnamon together in a shallow bowl. Brush warm donuts with melted butter, then dip both sides in the cinnamon sugar. Serve warm or at room temperature.
# Good to know:
01 -
Best served the day they are baked.
02 -
Makes about 12 baked donuts, depending on the pan size.
03 -
Use pumpkin puree, not pumpkin pie filling.