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.
How to Make Pumpkin Donuts:
Wondering how to make pumpkin donuts at home? Well, let me tell you…..it couldn’t be easier.
Donut Pan: First of all, you’ll 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.
Ingredients:
Cake Mix: You can use yellow cake mix, white cake mix, chocolate or even spice cake mix to make delicious pumpkin donuts. You’ll need one box of cake mix and NONE of the other ingredients (like eggs, oil, water) that are listed on the box.
Pumpkin Puree: You’ll need one can of pumpkin puree. Similar to the applesauce in our chocolate donut recipe, the can of pumpkin provides all the moisture and pumpkin flavor that you’ll need to make these donuts.
Spices: Adding extra spice to this donut recipe is completely optional. Sometimes I do, sometimes I don’t. You could sprinkle in some pumpkin pie spice or add our favorite pumpkin flavors separately: cloves, cinnamon, ginger, and nutmeg would all be yummy options.
Toppings: These donuts are great as is – no topping necessary! But toppings are fun and can add flavor, too! You can drizzle vanilla or cream cheese frosting over the top. Sprinkle with powdered sugar for a super easy topping. A caramel drizzle is also a good idea!
Now, on to the recipe:
Two-Ingredient Pumpkin Donut Recipe
Pumpkin Donut Recipe
Ingredients
- 1 package yellow cake mix
- 1 can pumpkin puree
Instructions
- Heat oven to 400 degrees.
- Mix the dry cake mix and can of pumpkin. You can add any additional flavorings that you like, but it's not necessary.
- For easy filling of the donut pan, scoop 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. 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, frosting, sprinkles, 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.
Nutrition
Love this easy recipe? You’re also going to want to check out our two ingredient CHOCOLATE baked donut recipe!
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!
Vanessa says
Hi, I tried using ramekins, large ones and placing greased shot glasses filled with water and they worked.
Janet Homyer says
The batter is thick enough that you could extrude it directly into the hot oil.
Kathy says
I think properly wrapped they would last more than a day! Cakes do and have eggs and other ingredients. Just my opinion they all sound great!
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.
Jezz says
I make mine with GF cake mix. I don’t add anything extra. They turn out wonderful.
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.
Gail Valleau says
Try baking the pumpkin. Cut in half. Remove seeds…clean and season those for toasting after the pumpkin is roasted. Place pumpkin cut side down on a baking sheet and add 1/4 inch water. Bake at 350°F (177°C) until tender, approximately 45-60 minutes. Scrape cooled pumpkin from shell and mash thoroughly or puree in a blender or food processor.
Tom says
If you can’t find fresh pumpkin, see if butternut squash is available. In your area may also be called gramma. The taste and texture are near identical to pumpkin. Bake or steam cubes or slices with skin removed. Purée in a food processor for several minutes to get similar consistency as canned pumpkin. Can google search Alton Brown for some instructions to make puréed pumpkin or squash to use for recipes from soup to baked goods.
Josie says
Hello — I am an avid baker. My favorite pie is pumpkin. I tried using fresh pumpkin, boiled, for a pie. It was horrible.
Retained a lot of water and the pie wasn’t good. However, baking the fresh pumpkin and scraping the flesh from
the rind would be okay. Personally, at 83 years of age, I now use canned pumpkin and am quite happy with that.
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
kim carmichael says
where is the recipe for the Pumpkin muffin?
girlinspired says
Hi Kim, I have a pumpkin apple muffin recipe from scratch here: https://thegirlinspired.com/pumpkin-apple-muffins/. For super easy, just use the same recipe as this donut recipe, but fill muffin tins instead!
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 🙁
Gail Valleau says
My guess was self-rising flour and canned pumpkin pie mix. That might work if you want more of a from-scratch vibe. I would imagine they would be less sweet even though the pumpkin mix is sweetened. Dusting with powdered sugar would up the sweet quotient.
Marilee Chapin says
Renat, you may try a moist pumpkin bread recipe. Might work because break can be so much like cake sometimes for something like this.
INDIGO_diamond says
I made it today. It was incredibly amazing!!
I also added oats and ginger ( I eyeball it to my preference ). I didn’t have a doughnut pan, I just piped it to flat pan with parchment paper. It burned a little bit, but it held its shape.
Brigitta says
These are genius! For the mini donuts, did you use a donut maker or a donut pan?
girlinspired says
I used a mini donut pan, but you could probably use any appliance!
Wiloiam Jeffries says
I use a mini donut bakery unit… works great and cooks quicker than oven.
Elisheva says
“can of pumpkin” – weight please, since I cannot buy it…. need to make :)) Thanks!
girlinspired says
Try 1 1/2 cups of pureed pumpkin!
Debbie says
I just purchased 2 Wilton dough nut pans to make dough nuts with my 2 grand girls. Can’t wait to get them over and make these. Thanks for sharing the recipe. I’ve made a cake with these ingredients. Never thought to try dough nuts.
Jill says
Does anyone know many Weight Watcher smart points the donuts are?
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.
Pamela says
Can’t wait to try this! We serve donut holes and coffee every Sunday morning before church and I’m always looking for something else to add!
Alison says
I LOVE this! Not only for the fact that pumpkin is amazing and I also agree with on never tiring of anything pumpkin but I am vegan of 6 years now and its simple easy vegan friendly treats like this one are always great to find! With SO many vegan AND accidentally vegan baking mixes out there this is for sure is a super great super simple yummy find!… I have done this with cake mixes before but never thought to do it as a donut! Genius!
Brandee says
If i use feesh pumpkin. What would be the measurement to make these. I want to make them tonight.
girlinspired says
Use about 1 1/2 cups pureed pumpkin.
❤️mimi says
Love the recipe‼️‼️‼️
Do you think I can use my mini Bundt
Pan …. I don’t need another pan!! Out of room😘😍‼️
girlinspired says
Absolutely! Mini bundt or even a muffin tin would work!
Judy says
Omg! Made these today…they are easy and awesome. I used yellow cake mix, canned pumpkin, and added a teaspoon of pumpkin pie spice. I melted some butter and dipped them on one side in the butter then coated with cinnamon and sugar!
Janet Daily says
These are absolutely wondeful and easy….perfect combination fora quick snack!
Mary Newman says
Is that solid pumpkin,or pumpkin mix?
girlinspired says
Solid pumpkin puree.
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!
Lauren says
these turned out so great and I totally recommend!!