These moist, tender pumpkin donuts are the ultimate easy fall treat. With just two ingredients—yellow cake mix and pumpkin puree—I can whip them up in no time. They bake soft and flavorful with no need for oil, eggs, or dairy, making them a lighter and simpler option for seasonal baking. Perfect for a quick snack, brunch spread, or even dessert.
Why You’ll Love This Recipe
I love how quick and mess-free these donuts are. No need to haul out a bunch of ingredients or equipment—just a bowl, a spoon, and a donut pan. The pumpkin adds moisture and rich flavor, while the cake mix brings sweetness and structure. It’s the kind of recipe I can throw together on a busy morning or for unexpected guests. Plus, they’re easily customizable if I want to add spices or toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (15.25 oz) package yellow cake mix
1 (15 oz) can pumpkin puree
Directions
Preheat and prepare: I start by heating my oven to 400°F (200°C) and greasing a donut pan to keep the batter from sticking.
Mix the batter: In a mixing bowl, I combine the dry yellow cake mix and the pumpkin puree. I stir until it’s smooth and fully blended. If I want to add a fall twist, I sometimes mix in a little cinnamon or nutmeg.
Fill the pan: I spoon or pipe the thick batter into the greased donut cavities, filling them about halfway to allow for rising.
Bake: I bake the donuts for 8 to 10 minutes. To test if they’re done, I press lightly on one—if it springs back, they’re ready.
Cool and finish: I let them cool completely before adding any toppings like powdered sugar, icing, or a drizzle of caramel.
Servings and timing
Prep Time: 5 minutes
Bake Time: 10 minutes
Total Time: 15 minutes
Yield: About 12 donuts (depending on the size of the donut pan)
Variations
Spiced Pumpkin Donuts: I sometimes add 1 teaspoon of pumpkin pie spice or cinnamon for extra flavor.
Mini Donuts: Using a mini donut pan, I reduce the bake time by a few minutes.
Gluten-Free Option: I swap the yellow cake mix with a gluten-free version.
Frosted: I top cooled donuts with cream cheese frosting or maple glaze.
Sugar-Coated: I dip warm donuts in a mix of cinnamon and sugar for a crunchy finish.
storage/reheating
I store the plain donuts in an airtight container at room temperature for up to 1 day. If I’ve added any frostings or glazes, I refrigerate them and enjoy within 2 days. To reheat, I pop them in the microwave for 10–15 seconds—just enough to bring back their softness without over-drying.
FAQs
How can I make these donuts without a donut pan?
I use a muffin tin instead and reduce the baking time slightly. They’ll be more like pumpkin muffin bites but still delicious.
Can I use a different cake mix flavor?
Absolutely. I’ve tried spice cake mix, chocolate, and even carrot cake mix with great results.
Are these donuts vegan?
Yes, as long as the cake mix doesn’t contain dairy or eggs, these are naturally vegan since I don’t add any animal products.
Can I freeze these donuts?
Yes. I freeze plain donuts in a single layer, then transfer them to a bag. They reheat well in the microwave or toaster oven.
Can I add chocolate chips or nuts?
Definitely. I mix in up to ½ cup of mini chocolate chips or chopped nuts to the batter before baking.
Conclusion
This two-ingredient pumpkin donut recipe is a lifesaver when I want something sweet, quick, and festive. With just cake mix and pumpkin puree, I get perfectly soft, flavorful donuts in 15 minutes—no mixer or fancy ingredients needed. Whether I keep them plain or dress them up, they’re always a hit at my house.
These Two-Ingredient Pumpkin Donuts are soft, moist, and full of fall flavor — made simply with yellow cake mix and pumpkin puree. They bake in minutes, require no eggs or oil, and make a quick, cozy treat for any autumn day.
Total Time:15 minutes
Yield:About 12 donuts
Ingredients
1 (15.25 oz) package yellow cake mix
1 (15 oz) can pumpkin puree
Instructions
Preheat oven to 400°F (200°C) and grease a donut pan.
In a large bowl, mix the dry cake mix and pumpkin puree until smooth and well combined.
Optional: Stir in spices like cinnamon or nutmeg for added flavor.
Spoon or pipe batter into donut cavities, filling each about halfway.
Bake for 8–10 minutes, or until donuts spring back when lightly pressed.
Let cool completely before topping with icing, powdered sugar, or caramel drizzle if desired.
Notes
Add 1 tsp pumpkin pie spice or cinnamon for a spiced version.
Use a muffin tin if you don’t have a donut pan.
Donuts can be frozen plain and reheated in the microwave.
Mix in chocolate chips or nuts for added texture.
Check cake mix label to ensure it’s vegan if needed.
