These easy 3-ingredient pumpkin spice donuts are made with pure pumpkin purée, Pillsbury Zero Sugar Classic Yellow Cake Mix, and pumpkin pie spice. That is the entire donut batter.
I mix everything in one bowl, divide the thick batter between six cavities in a donut pan, and bake them at 350°F for 10–12 minutes. There is no frying, yeast, egg, or complicated donut dough.
The finished donuts are soft, moist, and definitely more like a pumpkin cake donut than a fried bakery donut. The pumpkin keeps the center really soft while the cake mix gives them enough structure to hold their donut shape.
Try These Next
If you have pumpkin left in the can, my 2-Ingredient Pumpkin Cookies are another really simple fall recipe.
For something more filling, try my High Protein Pumpkin Baked Oatmeal.
And if you want another donut recipe, my Pumpkin Donut Holes are another pumpkin option already in the BakedLean recipe archive.
Why You'll Love These 3-Ingredient Pumpkin Donuts
- Only three ingredients: Pumpkin, cake mix, and pumpkin pie spice.
- One bowl: Stir everything together by hand. You do not need a mixer.
- No frying: These are baked pumpkin donuts, so there is no pot of oil or messy frying step.
- No added egg: You do not need to add an egg to this batter.
- Quick: The batter takes a few minutes to make and the donuts bake in only 10–12 minutes.
- Small batch: One batch makes six donuts.
- Easy fall recipe: You get plenty of pumpkin spice flavor without measuring five different spices.
What These Baked Pumpkin Donuts Are Actually Like
I think it is important to be clear about the texture because these are not trying to imitate a fried yeast donut.
They are soft, moist cake donuts.
Pumpkin purée contains a lot of moisture, and there is no frying step to create a crisp exterior. When these first come out of the oven, they will feel especially soft.
That does not mean they are underbaked.
Give them 5–10 minutes in the prepared donut pan before removing them. The texture firms as they cool and the donuts become much easier to handle.
Once completely cool, the crumb stays soft and pumpkin-heavy rather than dry or bread-like.
Ingredients
You only need three simple ingredients for the donut batter.
Pure Pumpkin Purée
Use ¾ cup pure pumpkin purée.
Make sure you are buying 100% pumpkin rather than pumpkin pie filling.
Pumpkin is providing most of the moisture in this recipe, so there is no milk, water, oil, or egg added to the batter.
Pillsbury Zero Sugar Classic Yellow Cake Mix
Use 1½ cups dry Pillsbury Zero Sugar Classic Yellow Cake Mix.
Do not prepare the cake mix according to the directions printed on the box. You are measuring the dry cake mix directly from the package and mixing it with the pumpkin.
I tested this recipe with Pillsbury Zero Sugar Classic Yellow Cake Mix, so that is what I recommend.
A lot of other 3-ingredient pumpkin donut recipes online use spice cake mix, yellow cake mix, or regular vanilla cake mix. Those will have different sweetness, spices, and nutrition, and I have not tested those swaps in this exact recipe.
Pumpkin Pie Spice
Add 1 teaspoon pumpkin pie spice.
Pumpkin itself has a fairly mild flavor. Pumpkin pie spice is what gives the donuts that familiar cinnamon, ginger, nutmeg, and warm fall-spice flavor without needing several separate jars of spices.
If you like a stronger pumpkin spice flavor, I would still make the recipe once as written before changing the amount.
Equipment You'll Need
You do not need much equipment for this pumpkin donut recipe.
The main thing is a 6-count donut pan.
Tools I Use for This Recipe
Duncan Hines Keto-Friendly Yellow Cake Mix
Suggested alternative only: this recipe was tested with Pillsbury Zero Sugar cake mix, so texture and nutrition may vary.
Bellemain 6-Cavity Nonstick Donut Pan
The six cavities match this six-donut batch and help the thick batter hold its shape.
Azzuro 16-Inch Disposable Piping Bags
An optional piping bag makes it cleaner and easier to divide the thick batter among the donut cavities.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
You will also need:
- Large mixing bowl
- Spoon or silicone spatula
- Nonstick cooking spray
- Piping bag or zip-top bag, optional
- Toothpick for checking doneness
- Wire rack or plate for cooling after the initial rest
The piping bag is optional, but it makes filling the donut pan much cleaner.
How to Make 3-Ingredient Pumpkin Spice Donuts
1. Prepare the Oven and Donut Pan
Preheat your oven to 350°F.
Lightly grease all six cavities of the donut pan.
This is a very moist batter, so greasing the pan makes removal much easier once the donuts have cooled slightly.
2. Make the Pumpkin Donut Batter
Add the ¾ cup pumpkin purée, 1½ cups dry Pillsbury Zero Sugar Classic Yellow Cake Mix, and 1 teaspoon pumpkin pie spice to a large bowl.
Stir until everything is completely combined.
The mixture should be thick and smooth with no visible pockets of dry cake mix.
Do not add water or milk just because the batter looks thick.
A thick batter is exactly what you want.
3. Fill the Prepared Donut Pan
Transfer the mixture to a piping bag or zip-top bag and cut off one corner.
Pipe the batter evenly around each donut cavity.
You can also use a spoon if you do not want to pipe it.
Divide the entire batch evenly among the six cavities and smooth the tops if necessary.
4. Bake the Pumpkin Donuts
Bake at 350°F for 10–12 minutes.
Start checking at 10 minutes.
The tops should look set.
Insert a toothpick into the thickest section of one donut. It should come out without wet batter attached.
Because these donuts contain so much pumpkin, they will still feel soft when warm. Do not keep baking them just because you expect them to feel firm like a traditional fried donut.
5. Cool Before Removing
Leave the baked pumpkin donuts in the pan for 5–10 minutes.
Then carefully remove them and transfer them to a wire rack or plate to finish cooling.
If you plan to frost or glaze the donuts, let them reach room temperature first.
Simple Glaze for Pumpkin Donuts
The three-ingredient recipe refers to the donut batter itself.
You can absolutely leave the donuts plain, but a simple glaze is an easy way to make them feel more like dessert.
For the glaze, mix:
- Powdered sugar
- A very small amount of water
Add the water gradually until you get the consistency you want.
You can drizzle the simple glaze over the donuts or dip the tops.
I did not include glaze in the three-ingredient count because it is completely optional.
You could also add a small sprinkle of pumpkin pie spice over the glaze while it is still wet.
What About Cream Cheese Frosting?
Cream cheese frosting is common on pumpkin recipes because pumpkin and cream cheese work well together.
It would turn these into much more of a dessert donut.
I did not test this batch with cream cheese frosting, so it is not part of the recipe card below. If you use one, wait until the donuts are completely cool before frosting them.
For the simplest version, I would stick with the powdered sugar glaze or leave them plain.
Expert Tips for the Best Pumpkin Donuts
Use Pure Pumpkin, Not Pumpkin Pie Filling
This is probably the most important ingredient note.
Pumpkin pie filling already contains sweeteners and spices. Using it changes the actual recipe.
Look for pure pumpkin or 100% pumpkin on the can.
Do Not Prepare the Cake Mix Normally
You are not making cake batter according to the package instructions.
Do not add the eggs, oil, or water listed on the cake mix box.
Measure 1½ cups of the dry mix and combine it directly with the pumpkin and pumpkin pie spice.
Keep the Batter Thick
Do not thin the mixture.
The thick texture makes it possible for the donuts to hold their shape in the pan.
Pipe for Cleaner Donuts
Piping the batter makes it easier to get an even amount around each ring.
A zip-top bag works fine if you do not own a piping bag.
Start Checking at 10 Minutes
The tested bake range is 10–12 minutes, but ovens can run differently.
Use the toothpick test instead of automatically leaving them in for the full 12 minutes.
Do Not Overbake
Pumpkin makes these naturally moist.
If the toothpick does not have wet batter on it, they are done.
Continuing to bake them because they still feel soft can eventually dry them out.
Variations
I would keep the first batch exactly as written because this version was specifically tested with Pillsbury Zero Sugar Classic Yellow Cake Mix.
That said, there are a few ways people commonly finish baked pumpkin donuts without changing the base batter.
Glazed Pumpkin Donuts
Cool completely and add the powdered sugar and water glaze.
Extra Pumpkin Spice
Sprinkle a little pumpkin pie spice over the glaze before it sets.
Cinnamon Sugar
A cinnamon sugar coating is common on baked pumpkin donuts, although I did not test one on this batch.
Frosted Pumpkin Donuts
A cream cheese frosting would push these toward more of a pumpkin cupcake or dessert-donut direction.
Again, those toppings are optional and separate from the tested three-ingredient base.
Can I Use Spice Cake Mix Instead?
A lot of similar recipes use spice cake mix because the spices are already built into the mix.
This recipe was specifically tested with Pillsbury Zero Sugar Classic Yellow Cake Mix plus pumpkin pie spice.
That gives me control over the amount of pumpkin spice without using a pre-spiced cake mix.
I have not tested a spice cake mix substitution, so I would not promise an identical texture or baking time.
Can I Use Yellow Cake Mix?
Yes—Pillsbury Zero Sugar Classic Yellow Cake Mix is the mix I tested.
Other yellow cake mixes may have different ingredients and nutrition, and I have not tested them in this recipe.
For these exact donuts, use Pillsbury Zero Sugar Classic Yellow Cake Mix.
Can I Make Pumpkin Donuts Without a Donut Pan?
I tested this recipe in a 6-count donut pan, and that is the pan I recommend.
You will see people make similar cake-mix recipes in a muffin pan, but at that point you are essentially making small pumpkin muffins rather than donuts.
The shape of the donut pan also affects how quickly the batter cooks because there is heat reaching both the outside and center ring.
If you want these to be donuts, use the donut pan.
Frequently Asked Questions
Are these pumpkin donuts fried?
No.
These are baked pumpkin donuts made in the oven at 350°F. There is no frying oil involved.
Do these donuts need eggs?
No added egg is used in this recipe.
The batter is simply pumpkin purée, dry cake mix, and pumpkin pie spice.
Why is the batter so thick?
That is normal.
There is very little free liquid in the recipe. Pumpkin provides the moisture, and the cake mix absorbs it quickly.
Do not add extra liquid just to make the batter easier to pour.
How full should I fill the donut pan?
Divide the full batch evenly between six cavities.
Rather than worrying about a specific fraction of each cavity, focus on keeping the six donuts approximately the same size so they bake evenly.
How do I know when the donuts are done?
Start checking at 10 minutes.
The tops should look set and a toothpick inserted into the thickest part should come out without wet batter.
The final tested range is 10–12 minutes.
Can I make these ahead for brunch?
You can bake them ahead of serving, but I would wait until they are completely cool before covering or decorating them.
They are an easy fall option for breakfasts, brunches, or dessert because the actual batter only takes a few minutes to mix.
When do pumpkin spice donuts come out?
Store-bought pumpkin spice donuts usually show up seasonally around late summer and fall, depending on the bakery or chain.
The benefit of homemade donuts is that you can make this recipe whenever you have canned pumpkin and cake mix.
Can kids help make these?
This is a particularly simple baking recipe because there are only three batter ingredients.
Mixing the batter and piping it into the pan are easy jobs for kids with normal kitchen supervision. An adult should handle the hot oven and donut pan.
Storage
Because these baked donuts contain a large amount of pumpkin, they stay moist.
Let them cool completely before storing them.
For leftovers, I would keep them in an airtight container in the fridge rather than sealing them while they are still warm.
If you add a glaze, let it set before stacking the donuts.
You can eat them cold, bring them back toward room temperature, or warm one very briefly in the microwave.
You Might Also Like
For another easy pumpkin dessert, make my 2-Ingredient Pumpkin Cookies.
For another donut recipe, try my High-Protein Cottage Cheese Donuts.
And for another fall breakfast, my Pumpkin Corn Flake Protein Breakfast Cookies use pumpkin in a completely different way.
Final Thoughts
There is really not much to complicate here.
Mix ¾ cup pumpkin purée, 1½ cups Pillsbury Zero Sugar Classic Yellow Cake Mix, and 1 teaspoon pumpkin pie spice. Pipe the thick batter into six donut cavities and bake at 350°F for 10–12 minutes.
The biggest things to remember are to use pure pumpkin instead of pumpkin pie filling, keep the batter thick, and let the donuts cool for a few minutes before trying to remove them.
The result is six soft, moist pumpkin cake donuts without yeast, frying, or a long ingredient list.
Nutrition is calculated for one plain donut using Pillsbury Zero Sugar Classic Yellow Cake Mix and 100% pumpkin purée. Optional glaze and toppings are not included.
BAKE THIS NEXT
3-Ingredient Pumpkin Spice Donuts
Ingredients
- 3/4 cup pure pumpkin purée not pumpkin pie filling
- 1 1/2 cups Pillsbury Zero Sugar Classic Yellow Cake Mix dry; do not prepare according to the package
- 1 teaspoon pumpkin pie spice
Equipment
- 6-count donut pan
- Spoon or silicone spatula
- Piping Bag or Zip-Top Bag optional
Method
- Preheat the oven to 350°F and lightly grease a 6-count donut pan.
- Add the pumpkin purée, dry cake mix, and pumpkin pie spice to a mixing bowl. Stir until completely combined. The batter should be thick and smooth.
- Transfer the batter to a piping bag or zip-top bag with one corner cut off, or spoon it directly into the pan. Divide evenly between the six donut cavities and smooth the tops if needed.
- Bake at 350°F for 10–12 minutes, starting to check at 10 minutes. The tops should look set and a toothpick inserted into the thickest part should come out without wet batter.
- Cool in the pan for 5–10 minutes before carefully removing. Cool completely before adding any optional glaze or toppings.
Nutrition
Notes
- The tested bake time is 10–12 minutes. The cook-time field shows the upper end; cooling is additional.
- Use pure pumpkin, not pumpkin pie filling. Do not add the eggs, oil, or water listed on the cake mix package.
- These are soft, moist cake-style donuts, not fried or yeast-raised donuts. They firm up as they cool.
- Optional glaze: mix powdered sugar with a little water, adding water gradually to your preferred consistency. Apply only to completely cooled donuts.
- Estimated nutrition is per one plain donut, one-sixth of the batch. Assumes 1½ cups cake mix weighs 202.5 g and ¾ cup pumpkin weighs about 184 g. Toppings are excluded; labels and measuring methods can change the estimate.
Tried this recipe?
Mention or tag @bakedlean!One response to “Easy 3-Ingredient Pumpkin Spice Donuts”
Just for thought. I use the same cake mix to make cookies. 1/3 Cup oil: 2 eggs and about 3 tablespoons of water or enough to make a cookie dough consistency to the batter. Using a small cookie scoop I place them on a cookie cheet lined with parchment paper. I then use a fork dipped in a little water to flatten them out. Kind of like a peanut butter cookie. I bake them at 350 degrees for 15 minutes. No longer! This will make a nice soft cookie. Bake longer if you want a harder cookie. You can also add no sugar chocolate chips or nuts to the batter. Anything else for that matter. You should get about 18 cookies per batch. I make them every week and love them.
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