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Happy Wednesday! Did you know that it’s also National Baked Pumpkin Donut Day???

Juuuuuuuuust kidding ????!

I looked. It doesn’t exist. And it should, because these donuts are very deserving of their own national holiday! I mean… if there’s a “Stay Home Because You are Well Day” and a “Chicken Soup for the Soul” day (yeah, those are real), then Baked Pumpkin Donut Day should definitely be happening.

In fact, let’s just declare today is National Baked Pumpkin Donut Day. Technically, it’s King Tut Day (????). But… I’m pretty sure I’d rather celebrate donuts. You?

I usually prefer frying my homemade donuts. Like these copycat Krispy Kreme Donuts, or these Heavenly Hash Donuts, or these Apple Cider Donuts, or these Bacon Fried Chicken and Donuts… mmmmmmmm.

But I know a lot of you are pretty wary of frying stuff, and baking donuts seems to be generally more acceptable to everyone. So I’ve been working on trying more baked donut recipes that I can share with you guys. This Chocolate Baked Cake Donut, for starters, is insanely delicious. SO GOOD.

Today’s recipe marks another baked donut in the books, and you pumpkin crazies out there are going to love this one.

They are soft, soft, SOFT! And full of fragrant pumpkin spice. Also: super easy.

All you have to do is mix one cake mix (yellow or white) with one can of pumpkin puree and add a touch of pumpkin pie spice. Give ’em a dunk in cinnamon sugar, and you’re good to go!

These donuts are delicious when warm straight out of the oven (aren’t all donuts??), and they are best eaten on the day you bake them. This isn’t really a make-ahead kind of recipe, but they’re so easy to make so that’s not really a big deal.

This is the donut pan I used, it’s only about $7 on Amazon and you could have it in two days with Prime. But if you’re not looking to buy a new donut pan, you could always bake these in a muffin tin instead if you wanted.

Enjoy 🙂 And Happy National Baked Pumpkin Donut Day ????.

Baked Pumpkin Donuts

Yield: 12

There is nothing quite like soft, cinnamon covered, pumpkin donuts to cozy up a crisp, cool Fall morning! You'll love how easy this recipe is-- it starts with a cake mix!

Ingredients

15 ounce pumpkin puree (NOT pumpkin pie filling)
1 yellow or white cake mix
1 tsp pumpkin pie spice
cinnamon sugar for coating

Instructions

Preheat oven to 350ºF. Grease a donut pan, set aside. Prepare cinnamon sugar, set aside.

Mix together the cake mix and the pumpkin puree until smooth batter forms.

Spoon the batter into a large Ziploc bag, snip off a corner, and pipe batter into the donut pan rings.

Bake for 15 minutes. Immediately invert pan to release donuts and dip each one in the cinnamon sugar to coat. The steam and cooking spray should help the sugar to stick really well on the side that was in the tin. If you'd like, you can lightly spray each donut with cooking spray before coating with the cinnamon sugar to help it stick even better. Do not dip donuts in butter to assist with coating, or they will become very soggy.

Notes

This recipe can be dairy free if you buy a dairy free cake mix like Duncan Hines!

This is a low calorie/low WW points food!

Try my Baked Chocolate Cake Donuts next!