Pumpkin Spice Donuts with Cake Mix
Pumpkin Spice Cake Mix Donuts are made with spice cake mix and a can of pumpkin puree and topped with a delicious cream cheese frosting. This easy baked pumpkin donut recipe is perfect for the fall season!
Servings: 12
Cost: $5
Equipment
- piping bag
Ingredients
For the Donuts
- 1 box spice cake mix
- 1 can pumpkin puree
- ¼ teaspoon pumpkin pie spice optional
- ¼ teaspoon nutmeg optional
- ¼ teaspoon ground cinnamon optional
For the Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- dash cinnamon, nutmeg, pumpkin pie spice
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 425℉
- Spray donut pans with non stick baking spray
- Mix cake mix and pumpkin puree and spices (if using) in a large mixing bowl until well combined.
- Spoon batter into a piping bag or a gallon freezer storage bag, and cut the tip off of one corner
- Pipe batter into each cavity about two-thirds full
- Bake for 10 to 12 minutes, or until donuts bounce back lightly when pressed
- Remove from oven and allow to cool for about 5 minutes before removing to a baking rack to cool completely
For the frosting
- Cream butter and cream cheese together until smooth
- Add in the vanilla and stir until fully combined
- Gradually mix in the powdered sugar
- Stir in the whipping cream
- Add the pumpkin pie spice, cinnamon and nutmeg, and stir well
- Spread frosting over the donuts and top with fall sprinkles
Notes
Add milk instead of whipping cream for a thinner frosting.
For thicker frosting, omit cream or milk. Use a mix of cinnamon and sugar to dip donuts in if you don't want frosting.
For thicker frosting, omit cream or milk. Use a mix of cinnamon and sugar to dip donuts in if you don't want frosting.
Nutrition
Calories: 401kcal | Carbohydrates: 51g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 414mg | Potassium: 246mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6039IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg
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