A traditional cake donut infused with pumpkin and covered in a decadent, cream cheese glaze. Our pumpkin donuts are sure to be your favorite Fall treat!
I don’t know about you, but I cannot get enough of all the amazing pumpkin recipes. There are hundreds of unique dishes.
Some of my favorites include cheesecakes and lattes. Well, we decided to add another great recipe to the mix. Best of all, it’s simple to prepare and guaranteed to please any pumpkin fan. To be honest, pumpkin donuts have become my new guilty treat. You won’t believe how much flavor you can get using just a cake mix and a few tablespoons of canned pumpkin.
It only takes about 45 minutes from start to finish, and that includes time to let the donuts cool before you frost them. The recipe makes between 12 and 15 pumpkin donuts depending on how large you want them. We chose to fill the each mold to half full. Otherwise, we get “monster donuts.”
Since these are baked pumpkin donuts, we decided to use a spice cake mix. You should be able to found that flavor at your local supermarket, at least until the holidays are over. Of course, cake mixes simplify the process and take the “guesswork,” out of baking. Also, believe it or not, it only took three tablespoons of canned pumpkin to flavor the batter.
With that being said, you can add more pumpkin to the mix if you desire. However, a word of caution, too much of a good thing can be bad. It seems to me, at least, the more gourd you add, the more the texture changes. The amount of pumpkin might not seem like a big deal when you’re cooking pancakes, but getting a mouthful of gummy, cooked bread is pretty awful.
As with most things in life, show some restraint. Trust me; there’s plenty of flavor in these pumpkin donuts with only three tablespoons of the raw gourd. Now, when it comes to frostings and glazes, I toss moderation out the window. You will probably notice that in the upcoming photos.
What actually happened was that our usual hand model was busy with another project, so I stepped in as a substitute. It turns out, my delicate touch with words doesn’t translate well in regards to food handling. When it came time to glaze the last one, I went a little heavy handed.
On the other hand, it was a pretty delicious accident. You might be wondering, why show this picture if it’s not perfect. The answer to that is simple. We wanted you to see that cooking doesn’t have to be an exact science and you can have fun with your ingredients.
Moreover, I hope this helps to reinforce that mistakes in and out of the kitchen are okay. How else are we supposed to learn new things? Which, brings me to my last point, don’t be afraid to let a little fun into your baking adventures. Get the whole family involved. If your little one messed up by adding too much glaze, it’s okay.
Take a look at this last picture, over glazed or not, I think it looks divine! In closing, I encourage you to try our simple, tantalizing pumpkin donuts. If you like all things pumpkin, then you are sure to love these delectable delights. We wish everyone a long life, love everlasting, a belly full of baked goods.
Pumpkin Donuts with Cream Cheese Glaze
- 1 15.25 Ounce Box of Spice Cake Mix (we sued Duncan Hines)
- 1 Cup Water
- 3 Large Eggs
- 3 Tablespoons Canned, Raw Pumpkin
- 1/3 Cup Vegetable or Canola Oil
Cream Cheese Glaze
- 8 Ounces Cream Cheese (softened)
- 2 Cups Confectioner's or Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Whole Milk
- First, preheat your oven to 325 degrees F. and remove your cream cheese from the fridge to soften.
- Next, in large mixing bowl with a hand mixer or using a stand mixer, combine the cake mix, water, eggs, oil, and pumpkin. Blend the batter until it is smooth and silky.
- Then, spray a donut pan with non-stick cooking spray, and fill each donut mold halfway full. Place the donuts into your oven to bake for 12 to 15 minutes.
- Last, remove the cooked goods from your oven and place them on a cooling rack to cool before icing. Repeat steps three and four until all the batter is gone.
Cream Cheese Glaze
- First, in a large mixing bowl with a hand mixer or using a stand mixer, combine the cream cheese, vanilla, milk, and powdered sugar to create the glaze.
- Next, mix everything until you have a thick but smooth topping.
- Last, once the donuts have cooled, use a tablespoon or spatula to apply the glaze to each pumpkin donut. Serve when ready.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer