Name: Pumpkin Spice Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 package spice cake mix (15.25 oz box) (Using a spice or carrot cake mix gives the best pumpkin-spice flavor.); 15 oz canned pumpkin (Use only 100% pumpkin; not pumpkin pie filling.); 1 large egg (Binds the batter and helps structure the donuts.)

I’ve been making these quick pumpkin spice donuts every fall when I want something cozy without a lot of fuss. They’re soft, cakey, and capture that warm spice flavor in just three pantry-staple ingredients — perfect for a busy morning, an after-school treat, or a low-effort holiday bake.

Why you’ll love this dish

This recipe turns a boxed spice cake mix, canned pumpkin, and one egg into a tray of tender, spiced donuts in about 20 minutes. It’s fast, forgiving, and wallet-friendly — no yeast, no rising time, no complicated batter ratios. If you want a homemade-tasting bakery treat with minimal hands-on work, this is it.

“Made these for a Saturday brunch and everyone asked for the recipe — moist, perfectly spiced, and so simple!” — a happy tester

Beyond speed, it’s a great recipe for beginner bakers and for making a lot of donuts quickly for parties, school events, or a cozy weekend coffee run.

How this recipe comes together

Before you start, here’s what to expect: you’ll mix the cake mix, canned pumpkin, and an egg into a thick batter, spoon or pipe it into a greased donut pan, then bake. No additional liquids or leaveners needed because the cake mix already contains baking powder and fat. Bake at 350°F for about 13–15 minutes. After a short cool-in-pan rest, you can dust, sugar, or glaze them.

The whole process is fast: mix (2–3 minutes), fill pans (3–5 minutes), bake (13–15 minutes), and cool (10–20 minutes depending on glaze).

What you’ll need

1 package spice cake mix (15.25 oz box) — using a spice or carrot cake mix gives the best pumpkin-spice flavor.
15 oz canned pumpkin (use only 100% pumpkin; not pumpkin pie filling) — provides moisture and pumpkin flavor.
1 large egg — binds the batter and helps structure the donuts.

Notes and substitutions:

If you can’t find a spice cake mix, use a yellow or plain cake mix and add 1–2 tsp pumpkin pie spice.
For egg-free diets, try a flax egg (1 Tbsp ground flax + 3 Tbsp water, let sit 5 minutes) — texture will be slightly denser.
Use only 100% pure pumpkin puree. Pumpkin pie filling is sweetened and spiced and will change texture and flavor.

Directions to follow

Preheat the oven to 350°F. Lightly grease a donut pan with nonstick spray.
In a large bowl, add the spice cake mix, canned pumpkin, and the egg.
Stir with a spatula until the batter is smooth and fully combined. Avoid overmixing; a few small streaks are fine.
Spoon or pipe the batter into the donut cavities. Fill each about two-thirds full so the donuts rise without overflowing.
Bake for 13–15 minutes. A toothpick inserted into a donut should come out clean or with a few dry crumbs.
Let the donuts cool in the pan for 5 minutes. Carefully remove them and transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar, toss in cinnamon sugar, or drizzle with a simple glaze (powdered sugar + a little milk or cream) if desired.

Best ways to enjoy it

Serve warm with a hot coffee, latte, or spiced tea for a cozy morning.
Arrange on a platter with fruit and yogurt for a fall brunch spread.
Top with cream cheese glaze and chopped toasted pecans for a special-occasion look.
Pack a couple in a lunchbox with an apple for a sweet treat that travels well.

Storage and reheating tips

At room temperature: Store unglazed donuts in an airtight container for up to 2 days. Glazed donuts are best eaten the same day or refrigerated.
Refrigeration: Keep glazed or cream-cheese–topped donuts in the fridge up to 4–5 days. Bring to room temperature before serving for best texture.
Freezing: Cool completely, then freeze unglazed donuts in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag and freeze up to 2 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.
Reheating: Microwave 10–15 seconds for a quick warm-up, or reheat in a 325–350°F oven for 5–8 minutes to restore a slightly crisp surface.

Food safety note: use only 100% pumpkin puree and discard any opened canned pumpkin after 7–10 days in the fridge. If you add a perishable glaze (cream cheese, fresh dairy), store refrigerated and consume within a few days.

Helpful cooking tips

Don’t overfill the cavities. Filling 2/3 full prevents overflow and yields the right shape.
Use a piping bag or a resealable plastic bag with the corner snipped for neat filling.
If your batter seems very stiff, it’s okay — it should be thicker than typical cake batter because pumpkin adds density.
Rotate the pan halfway through baking if your oven has hot spots.
For even browning, avoid opening the oven in the first 10 minutes.
Let donuts cool completely before glazing to prevent the glaze from sliding off.

Creative twists

Maple-Glazed: Mix powdered sugar with maple syrup and a splash of milk for a rich maple glaze.
Streusel Top: Sprinkle a simple brown sugar–butter crumble on top before baking for extra crunch. (Note: pressing toppings into wet batter can slightly change bake time.)
Chocolate Dipped: Dip cooled donuts in melted dark chocolate and chill until set.
Gluten-free: Use a gluten-free spice cake mix and check the label for cross-contamination. Texture may be a bit more crumbly.
Reduced-sugar: Use a low-sugar or sugar-free cake mix and dust lightly with powdered sweetener instead of full glaze.

Helpful answers

Q: How long does this take from start to finish?
A: Active time is about 10 minutes (mixing and filling). Bake time is 13–15 minutes. Cooling and glazing add another 10–20 minutes, so plan for roughly 30–45 minutes total.

Q: Can I use pumpkin pie filling instead of canned pumpkin?
A: No — don’t substitute pumpkin pie filling. It contains added sugar and spices and will change the batter’s sweetness and moisture. Use 100% pumpkin puree for best results.

Q: What if I don’t have a donut pan?
A: You can bake the batter in a standard muffin tin (bake time may increase to 15–18 minutes) or press into a small loaf pan for pumpkin cake bars. Use the same doneness test (toothpick clean).

Q: Are these donuts cakey or doughy?
A: These are cake-style donuts — tender and cakey rather than dense like yeast donuts. The cake mix base gives a soft crumb.

Q: Can I make the batter ahead?
A: You can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature and stir gently before filling the pan.

Conclusion

If you want a fast, crowd-pleasing autumn treat, this easy 3-ingredient method is hard to beat — and you can find another take on the idea at 3 Ingredient Pumpkin Spice Donuts – Momcrieff for inspiration. For more variation and a slightly different technique, see 3-INGREDIENT BAKED PUMPKIN DONUTS – Butter with a Side of … which offers useful tweaks and serving ideas.