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°F and lightly grease a donut pan with nonstick spray.
- In a large bowl, mix together the pumpkin puree, melted butter, and egg until the mixture is 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, adjusting based on your pan size. For 3-inch donuts, bake about 9 minutes, or until they spring back when lightly pressed.
- Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack.
- In a small bowl, combine the granulated sugar and cinnamon.
- Dip each donut in melted butter, then toss in the cinnamon sugar mixture until fully coated.
Notes
Make sure to use pumpkin puree, not pumpkin pie filling for the best flavor.
You can store these donuts in an airtight container for up to 3 days.
Consider adding a cream cheese glaze for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 130
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg