Description
Deliciously moist and flavorful baked pumpkin donuts made with spice cake mix and pumpkin puree, topped with a cinnamon-sugar coating and a creamy cream cheese glaze infused with maple or vanilla extract. These donuts are perfect for fall breakfasts or treats.
Ingredients
Donut Batter
- 1 box spice cake mix
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
Cinnamon-Sugar Coating
- ¼ cup sugar
- 1 tablespoon cinnamon
Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1 ¼ cups powdered sugar
- ½ teaspoon maple extract or 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan generously to prevent sticking. If you have multiple pans, prepare them all for the batter.
- Mix Batter: In a large bowl, combine the spice cake mix, pumpkin puree, and pumpkin pie spice. Mix thoroughly until you have a smooth batter. Transfer the batter into a large zip-lock bag, press out the excess air, and seal.
- Pipe Batter and Bake: Snip off about a ½ inch corner of the zip-lock bag to create a piping bag. Carefully pipe the batter into the prepared donut pan cavities, filling each about 3/4 full. Bake in the preheated oven for 12-14 minutes until a toothpick inserted comes out clean. Let the donuts cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Coat with Cinnamon-Sugar: While the donuts are slightly warm, whisk together the sugar and cinnamon in a bowl. Toss each donut gently in the cinnamon-sugar mixture until evenly coated for a delightful sweet-spiced crust.
- Prepare Cream Cheese Glaze: In a bowl, cream together the softened cream cheese, powdered sugar, maple or vanilla extract, and milk until smooth. Warm the glaze in the microwave for a few seconds to thin it out slightly for easier dipping.
- Glaze Donuts: Dip the cooled donuts into the cream cheese glaze, allowing any excess to drip off. For extra cinnamon and sugar flavor, sprinkle some on top before the glaze sets. Let the glazed donuts cool completely to allow the glaze to firm up before serving.
Notes
- Be sure to use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Allow donuts to cool completely before glazing to prevent the glaze from melting off.
- You can substitute vanilla extract if you do not have maple extract.
- Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat briefly in the microwave for a warm treat before serving.
