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.