3-Ingredient Baked Pumpkin Donuts

5 from 5 votes

3-Ingredient Baked Pumpkin Donuts are made with cake mix, pumpkin puree, and frosting for an easy and delicious fall treat. No frying needed—just simple ingredients and tons of pumpkin flavor!

Prep Time10

Cook Time8

Total Time18

Course: Breakfast, Brunch, Dessert, Snack/ Dessert

Cuisine: American

Keyword: 3-ingredient Baked Pumpkin Donuts

Servings: servings

Calories: 145kcal

Author: Jessica & Nellie

Ingredients

15.25 oz box cake mix (white, yellow, chocolate, spice, etc.)
15 oz can pumpkin puree
1 can frosting (vanilla, cream cheese, chocolate, etc.)
sprinkles (if desired)

Instructions

Preheat oven to 425°.
Put the cake mix in a large bowl and add the pumpkin. Mix by hand or use an electric mixer to completely mix the batter.
Put the batter in a well greased donut pan. The batter is pretty thick, so you can't really pour it. You can spoon it in, but I find that the easiest way is to pipe it in. No need for a fancy piping bag - just place the batter into a large (gallon-sized) Ziplock bag and snip a ½" hole in one of the bottom corners of the bag. Squeeze the batter into each donut well. I usually get 10-12 donuts out of each batch.
Bake the donuts for 8 minutes.
Let the donuts cool in the pans for about 5-6 minutes and then transfer to a wire rack. Place the wire rack over a cookie sheet or wax paper - this part gets a little messy.
Place the frosting in a bowl and microwave for about 30 seconds, stirring until smooth. If it's not as runny as you'd like, you can microwave for another 15-30 seconds.
Dip the top half of each donut into the glaze and then place the donuts on the wire rack to set. If sprinkles are desired, add immediately after dipping. Serve slightly warm, enjoy!

Video

Notes

Best enjoyed within 1–2 days at room temperature, stored in an airtight container to keep them soft and moist (no refrigeration needed unless your kitchen is very warm).

They also freeze well—freeze unglazed, then thaw and dip in fresh frosting. If already glazed, freeze with parchment between layers to prevent sticking.

Nutrition