Description
These Baked Pumpkin Donuts are a burst of flavor with pumpkin puree, butter, and cinnamon. Simple to make, they’re perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 (15.25-ounce) box spice cake mix
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat the oven to 350 degrees F and lightly grease a donut pan with nonstick spray.
- In a large bowl, blend the pumpkin puree, melted butter, and egg until smooth.
- Incorporate the spice cake mix, stirring until just combined; expect a thick batter.
- Transfer the batter into a piping bag or zip-top bag, then fill each cavity of the donut pan about 3/4 full.
- Bake for 8–12 minutes based on pan size; for 3-inch donuts, bake for about 9 minutes until they spring back when lightly pressed.
- Allow the donuts to cool in the pan for 5 minutes before moving them to a wire rack.
- Combine the granulated sugar and cinnamon in a small bowl.
- Dip each donut in melted butter, then coat thoroughly in the cinnamon sugar mixture.
Notes
For a richer flavor, use nutmeg alongside cinnamon in the sugar coating.
These donuts can be stored in an airtight container for up to 3 days.
Feel free to add chopped nuts to the batter for added texture.
Nutrition
- Serving Size: 1 donut
- Calories: 146
- Sugar: 10.3g
- Sodium: 231mg
- Fat: 5.1g
- Saturated Fat: 3.2g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 23.6g
- Fiber: 0.6g
- Protein: 1.4g
- Cholesterol: 23mg