I love the taste of everything pumpkin. Whether it’s pie, muffins, ice cream, soup, or bread, I never tire of the taste and the cooler weather warrants the beginning of fall baking! Last year, I was completely intrigued by the two-ingredient muffin recipe taking my Pinterest gallery by storm. Requiring just a single can of pumpkin and a box of cake mix, I could have muffins in the oven in a matter of minutes. This year, I decided to apply the same principle to some easy donut-making. These two-ingredient pumpkin donuts are as simple as can be. I wouldn’t claim that they’re healthy; after all, one of the two ingredients is cake mix. But, they’re certainly tasty and healthier than a pile of fried donuts.
Wondering how to make donuts at home? Well, let me tell you…..it couldn’t be easier. You simply need a Donut Pan
(affiliate link). You can also find them at some local retailers or you might even like this Mini Donut Pan
because it’s so cute! Several manufacturers make them; mine are Wilton. They’re basically like a muffin tin, but with little peaks in the middle of the circle. You spray with Pam, add your batter, and pop them in the oven! It’s so easy.
Now, on to the recipe:
Two-Ingredient Pumpkin Donuts
1 box of yellow cake mix
1 – 15 oz. can of pumpkin
Optional: cinnamon, cloves, nutmeg, diced apples, chocolate chips, caramel sauce, powdered sugar
Heat oven to 400 degrees. Mix the dry cake mix (do NOT add oil, eggs, or water indicated on the back of the box) and can of pumpkin. You can add any additional flavorings that you like, but it’s not necessary. This time, I tried about a teaspoon of cinnamon and 1/2 teaspoon cloves. You can also vary the time of cake mix – I’ve tried spice and chocolate, but yellow cake mix is my favorite. Similar to the cupcake batter trick, I scooped the batter into a piping bag and piped it into the greased donut pan. The batter is thick. You will want to fill each pan cavity 1/2 full. Bake for 8-10 minutes for the larger size donuts and 6-8 minutes for the mini donuts. Check for doneness by gently pressing your finger into the top of the donut. If the donut springs back to shape, they are done. Cool donuts completely before adding a caramel drizzle and/or powdered sugar. Eat immediately. You can also store the plain donuts in an airtight container for up to 1 day, but do not add caramel or powdered sugar until you are ready to serve them.
kristin says
This looks great. My girls love pumpkin muffins for breakfast. I use a flour with the pumpkin–they LOVE them! However, we can store in the freezer for a good week until they are gone. The one day (unless alot of people) may not work for us 🙁 And great pics as always!
Sarah says
Oh please, please, please share the recipe!!!!
Tracey says
Could they be fried ? I’m making these today , also I don’t have a donut pan , I noticed a muffin pan works , but any other alternatives? Thank you in advance!
Janet Homyer says
The batter is thick enough that you could extrude it directly into the hot oil.
rachel of OddModicum says
Oh wow, what a treat! I’m about the least culinary domestique woman alive, but I think even I could pull these off! And I adore pumpkin pancakes, but they’re only available seasonally, so thinking these will be a welcome addition! Might even make them MORE fattening by drizzling on some cream cheese icing. 😉 Thanks for the fabulous recipe… had NO idea donuts were this easy, and could be made without a fryer!
Hugs & Hope,
rachel of OddModicum
http://www.OddModicum.etsy.com
Lauren says
Oh man, these look amazing..
Michelle says
I wonder if I could use a GF cake mix?
Hmmm. I will give it a whirl!
B says
Judging by how my GF brownie mix and canned pumpkin experiment turned out, I suggest adding at least half the amount of oil it indicates. If your pumpkin is really liquidy, forgo the oil, but my canned pumpkin was pretty dry, and the GF mix seemed to need more help.
kristin says
oh YUM. thanks, stef! don’t have a donut pan but now i might need one.
Mary N says
I was wondering if anyone had made these without the donut pan but since they are being piped with a pastry bag, if they would keep their shape while baking?
Cindy says
I made these today with my daughter. FUN! we rolled some in sugar and cinnamon and others we drizzled with melted chocolate and vanilla candy melts. They were a big hit. Thanks so much for posting the recipe!
Debbie says
These sound wonderful. Would they freeze well? One day is too short.
girlinspired says
Hi Debbie, You know…we devoured all of ours in an afternoon, but I’m a big fan of freezing most anything – I don’t see why they wouldn’t freeze okay. If you try it, let us know how it works out!
Dominique says
Do you think these may be edible if using a cake pan, instead of making doughnuts?
girlinspired says
Hey Dominique – they definitely work in muffin tins – I made a million last year. I’m not sure about a loaf pan – the batter is pretty dense and it might take a while to get the inside cooked through. Have fun!
Ele says
This is amazing. I’ve made lemon cookies before using boxed lemon cake mix and ricotta plus a few other ingredients but I love recipes like this that are super quick without all the measuring. I have to try this! I’d love to share this.
Lollyjar says
H we don’t have canned pumpkin can you boil and mash fresh pumpkin, my son would love these being donuts and I would love that there is a vegetable in there? I’m in Australia and we just don’t get the variety of things you guys do? They look delicious though, would love to make some for Halloween..
Amidel says
I wouldn’t boil the pumpkin, I would bake it and then mash it. Should work just fine :). I often use fresh over canned pumpkin for my recipes
Brittany says
As am Australian who loves baking things with pumpkin in them I’ve always steamed my pumpkin and mashed it when they asked for tinned pumpkin. That way it isn’t to moist and you don’t change the flavour or risk crispier bits like you do when you roast it.
Emily says
They’re even better (I think) with spice cake mix! I usually make a mixture of donuts and “donut holes” made in a mini muffin tin. My son loves them for kindergarten snack time.
Astri says
Thank you so much for sharing this easy recipe. They were delicious! I used a little cinnamon and clove like you, but only had a heart shaped donut pan. They were a BIG hit with the family. I posted about them with links to your site here: http://www.appleblossomdreams.com/2013/10/quick-and-easy-autumn-treat.html
Brittany says
Thank You For An Easy Recipe That My 3 Year Old Can Help With! They Look Delicious!
Mary Jane Weltmer says
I made this pumpkin donuts for Thanksgiving, They were a hit!
I mix powder sugar and pumpkin spice together. They WERE so……..good.
I used a gluten free cake, my guest said they were so good.
Liz says
Really looks great! Making these today
Marj Mefford says
Making the mini donuts ad we speak– like the simplicity of many of your projects.
tia says
Think it would work in an electric cake pop maker
girlinspired says
I do!
Renat says
I found these on pinterest and wondered what the 2 ingredients might be… well, it’s a bit disappointing to find, it’s a cake mix, so nothing really selfmade 🙁
Janet Daily says
I tried this recipe and it was absolutely delishes….my 88 yo mother couldn’t get enough of them! Great Fall donuts for breakfast, snacks, or to deliver to nursing homes for some treat!
Neta Livne says
AMAZING!
Janet Daily says
I made these for my 88 yo mother, who absolutely loved them, I bought the two,simple ingredients today and plan to take her more again….great autumn recipe! Thanks for sharing it!
Chris says
Happy Halloween. I came across this on tumblr and had to make. I went and got the ingredients and a couple pans for them; wanted the pans anyway so this was my perfect little excuse. I’m putting dark chocolate chips and conjoined and nutmeg into mine. I wanted to add clove but every store is out of ground clove right now and i dont have a large enough mortar and pestel to grind the cloves well enough.
They came out great but i taste the chocolate more than anything, my next batch will have to be w/o the dark chocolate chips. And with a pinch more spice.
Cathy T says
These sound amazing…I don’t have pumpkin, but have squash. Going to give it a try with some cinnamon ,nutmeg and dark chocolate chips. Never know if you don’t try!