Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 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, stir together the pumpkin puree, melted butter, and egg until smooth.
- Add the spice cake mix and stir until just combined; the batter will be thick.
- Transfer the batter to a piping bag or zip-top bag and pipe into the donut pan, filling each cavity about 3/4 full.
- Bake for 8–12 minutes, depending on your pan size. For 3-inch donuts, bake about 9 minutes, or until they spring back when lightly pressed.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, mix the granulated sugar and cinnamon.
- Dip each donut in melted butter, then toss in the cinnamon sugar mixture until fully coated.
Notes
For added flavor, consider using pumpkin pie spice along with the cinnamon.
Make sure to not overmix the batter to keep the donuts light and fluffy.
Store any leftover donuts in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg