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Pumpkin Donuts


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  • Pumpkin Donuts:
  • 1- 15.25 oz. box Pillsbury Perfectly Pumpkin cake mix
  • 1- 15 oz. can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • Brown Butter Glaze:
  • 1/2 cup unsalted butter
  • 1/4 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract


Adapted from


Step 1

NOTE: I used an electric donut maker to make these. If you have one, preheat iron til hot. If baking them in an oven, follow the manufacturers instructions for baking.

In a medium bowl, combine cake mix, pumpkin puree, vanilla and pumpkin pie spice. Mix until fully incorporated. Spray your donut pan with non-stick spray. Spoon batter into mold or transfer the batter into a pastry bag and pipe the batter into the mold, being careful not to let the plastic piping bag touch the hot iron. Bake until cooked throughout.

Allow donuts to cool on a wire rack. Once all the donuts are baked and cooled, make the glaze.

In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan until the butter becomes golden and fragrant. The butter solids will get dark, continue swirling being careful not to let it burn, about 5 minutes.

Immediately pour the brown butter and all the brown bits into a small bowl. Add the cinnamon, and powdered sugar and whisk until it's smooth and lump free. Add the milk and vanilla and whisk until well incorporated.

Work quickly because this glaze sets up fast. Dip one half of the donut into the glaze, place on a rack and allow to set.

Makes 24 donuts.


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