If fall had a flavor mascot, it would 100% be Pumpkin Spice Donuts. These soft, sweet mini donuts are spiced just right, rolled in cinnamon sugar, and totally addictive. Best of all? They start with a box of spice cake mix, which means you get all the warm flavors without the hassle. Whether you’re planning a cozy brunch or want a festive snack for the kids, this fall dessert is the answer.
Why You’ll Love These Pumpkin Spice Donuts
These mini donuts are everything you want in a fall treat: fluffy, flavorful, and finished with a crunchy cinnamon sugar topping. They’re easy to whip up thanks to the shortcut cake mix, and because they’re bite-sized, you can totally have more than one (or five). Make them in a donut maker for the classic shape or use a mini donut pan in the oven—either way, your kitchen will smell heavenly.
Ingredients:
- 1 box spice cake mix
- 2 large eggs
- ¼ cup vegetable oil
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
For the Cinnamon Sugar Topping:
- ⅔ cup white or brown sugar
- 2 Tbsp ground cinnamon (or pumpkin pie spice)
- ¼ cup melted butter
How to Make Them:
- In a large bowl, whisk together pumpkin purée, eggs, and oil until smooth.
- Stir in the cake mix with a spatula until fully blended.
- Preheat your donut maker and lightly spray it with nonstick spray.
- Transfer the batter to a zip-top bag and snip off one corner to pipe.
- Pipe batter into each donut well, filling the bottom half.
- Close and cook for 5 minutes. Transfer to a wire rack to cool. Repeat until all batter is used.
To Make the Cinnamon Sugar Coating:
- In one bowl, place melted butter. In another, mix sugar and cinnamon.
- Dip the tops of cooled donuts in butter, then roll in the cinnamon sugar.
Oven Option:
Preheat oven to 350ºF. Grease mini donut pans, fill each about ¾ full, and bake for 15–18 minutes, or until a toothpick comes out clean.
Tips for the Best Mini Donuts
- Use pumpkin pie spice in place of cinnamon for extra fall flavor.
- Let donuts cool slightly before dipping so the coating sticks but doesn’t melt.
- These freeze great! Skip the topping until you’re ready to serve.
- No donut maker? A mini muffin tin works in a pinch—just adjust bake time.
A Mini Donut Tradition
These Pumpkin Spice Donuts were born out of a rainy Sunday and a craving for something sweet and seasonal. They were such a hit with my family that they became a fall tradition. Now, I make them every year for Halloween parties, bake sales, or just because we need a little extra coziness in our lives. Plus, anything mini just feels more fun!
Perfect Pairings
Serve your donuts with hot apple cider, a pumpkin spice latte, or a big mug of chai. Add a plate to your fall brunch spread, or box them up as sweet little gifts for neighbors and teachers.
How to Store
Store the donuts in an airtight container at room temperature for up to 3 days. For longer storage, freeze the uncoated donuts and add the cinnamon sugar after thawing. They reheat beautifully in a toaster oven!
FAQs
Can I use homemade cake mix?
Sure! Just be sure it includes the same spices and leavening as a spice cake mix.
What if I don’t have a donut maker?
Use mini or standard donut pans and bake in the oven instead.
Can I make these ahead?
Yes! They stay fresh for a couple of days, or freeze and coat them later.
Can I use pumpkin pie filling?
Nope—use pure pumpkin purée to avoid added sugar and spices.
Pumpkin Spice Donuts are the ultimate fall dessert: easy, festive, and full of that cozy spice flavor we all crave. Make a batch and let the autumn baking begin!
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Pumpkin Spice Donuts
- Total Time: 30 minutes
- Yield: About 24 mini donuts 1x
- Diet: Vegetarian
Description
Pumpkin Spice Donuts are soft, spiced mini treats coated in cinnamon sugar and bursting with cozy fall flavor. Made with a shortcut spice cake mix and real pumpkin purée, these no-fuss donuts are perfect for brunch, Halloween parties, or afternoon snacks.
Ingredients
For the Donuts:
1 box spice cake mix
2 large eggs
¼ cup vegetable oil
1 can (15 oz) pumpkin purée (not pumpkin pie filling)
For the Cinnamon Sugar Topping:
⅔ cup white or brown sugar
2 Tbsp ground cinnamon (or pumpkin pie spice)
¼ cup melted butter
Instructions
In a large bowl, whisk together pumpkin purée, eggs, and oil until smooth.
Stir in cake mix until fully combined.
Preheat donut maker and spray with nonstick spray.
Transfer batter to a zip-top bag, snip the corner, and pipe into donut wells (bottom half only).
Close and cook for 5 minutes. Cool on a wire rack. Repeat with remaining batter.
To make the cinnamon sugar coating:
In one bowl, place melted butter. In another, mix sugar and cinnamon.
Dip the tops of cooled donuts in butter, then roll in cinnamon sugar.
Oven Option:
Preheat oven to 350ºF. Grease mini donut pans, fill each ¾ full, and bake 15–18 minutes or until a toothpick comes out clean.
Notes
Use pumpkin pie spice instead of cinnamon for added seasonal flair.
Let donuts cool slightly before coating to prevent sugar from melting.
Freeze uncoated donuts and add topping after thawing.
Mini muffin tins can be used if you don’t have a donut maker—adjust time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including batches)
- Category: Desserts
- Method: Baked (or donut maker)
- Cuisine: American