2 ingredient Pumpkin Spice Cake Mix Donuts are made with spice cake mix and pumpkin puree and topped with a delicious cream cheese frosting. This easy baked donuts recipe is perfect for the fall season!
If you're looking for spice cake mix recipes with pumpkin for an easy fall breakfast or brunch, you can't go wrong with these easy baked pumpkin donuts with spice cake mix!
All you need is a box of spice cake mix and a can of pumpkin puree. Enjoy them plain or top them with my favorite cream cheese frosting!
2 ingredient recipes are the BEST, especially when you're short on time! I've made 2 ingredient bagels, cakes, cookies and muffins, and my daughter and I made these 2 ingredient donuts over the weekend.
These pumpkin donuts are light and airy, unlike most baked donuts. They're not super sweet, either.
Actually, the basic 2 ingredient donut recipe is Weight Watchers friendly. The cream cheese frosting? Not so much. But that's up to you.
You only need a few simple ingredients to make baked pumpkin donuts with cream cheese frosting:
- Spice cake mix
- Pumpkin puree -- not pumpkin pie filling
- Cream cheese
- Vanilla extract
- Powdered sugar
- Pumpkin pie spice
- Heavy cream
You also need a donut pan. And, I highly recommend a piping bag for piping the donut batter into the pan, they should be easy to find at any grocery store.
How to Make Pumpkin Donuts with Spice Cake Mix
This delicious recipe is super easy--all you need to start is boxed cake mix, pumpkin puree, and a large bowl!
Just mix the cake mix with the pumpkin puree in a medium bowl. Make sure you use a can of pumpkin puree and not pumpkin pie filling.
Sometimes, we add some spices for extra flavor. It's just a personal preference since spice cake mix has plenty of flavor!
It's not necessary, so if you want to keep this easy recipe to truly 2 ingredients, you can just leave them out.
Make sure to prepare the donut pan with nonstick baking spray or non stick cooking spray.
Then, fill a piping bag with the cake batter, and pipe it into the donut pan. If you don't have piping bags, you can also use a plastic zip-top bag and snip off the corner.
Or, spoon the batter into the prepared pan. The piping bag just makes it easier!
Preheat the oven to 425F. Place the donut pan in the center of oven, and let the donuts cook for 10 to 12 minutes, or until they are bouncy to the touch.
After the donuts are done baking, you can get started on the frosting. Mix the cream cheese, butter and cream with some spices in a large mixing bowl.
You can use an electric mixer or a stand mixer, just start off on low speed, and then gradually increase to medium speed or high speed, to avoid having the mix fly everywhere!
Let the pumpkin donuts cool off on a wire rack, and when they are completely cool, go ahead and frost them. And add your favorite fall sprinkles to the top!
For less of a spice flavor, use yellow cake mix or chocolate cake mix. Most cake mixes will work just fine, but pumpkin spice mix is the best way to bring out the flavors of fall, of course!
If you want to skip the cream cheese icing, you can dust cinnamon and sugar or brown sugar over the donuts, for a lighter topping.
Use a mini donut pan to make mini pumpkin spice donuts, mix chocolate chips into the batter, or opt for Halloween themed sprinkles or fall sprinkles for a more festive feel.
Have as much fun as you want with this sweet treat! It's perfect for the holiday season and one of our favorite recipes to make for Thanksgiving breakfast!
How to Store
I like to store the pumpkin donuts in an airtight container in the refrigerator, to keep them nice and moist for next time.
If you want to save them longer or make ahead of time, you can freeze the unfrosted donuts in a freezer safe container.
They'll also be fine at room temperature--just keep them covered up!
Pumpkin Spice Cake Mix Donuts
- piping bag
For the Donuts
- 1 box spice cake mix
- 1 can pumpkin puree
- ¼ teaspoon pumpkin pie spice optional
- ¼ teaspoon nutmeg optional
- ¼ teaspoon ground cinnamon optional
For the Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- dash cinnamon, nutmeg, pumpkin pie spice
- 2 tablespoons heavy cream
- Preheat oven to 425 degrees
- Spray donut pans with non stick baking spray
- Mix cake mix and pumpkin puree and spices (if using) in a large mixing bowl until well combined.
- Spoon batter into a piping bag or a gallon freezer storage bag, and cut the tip off of one corner
- Pipe batter into each cavity about two-thirds full
- Bake for 10 to 12 minutes, or until donuts bounce back lightly when pressed
- Remove from oven and allow to cool for about 5 minutes before removing to a baking rack to cool completely
For the frosting
- Cream butter and cream cheese together until smooth
- Add in the vanilla and stir until fully combined
- Gradually mix in the powdered sugar
- Stir in the whipping cream
- Add the pumpkin pie spice, cinnamon and nutmeg, and stir well
- Spread frosting over the donuts and top with fall sprinkles
For thick frosting, omit cream or milk.
Nutrition information is estimated. Please do your own calculation to fit special diets.
Isn't it amazing what you can do with just cake pans, a box of cake mix and some pumpkin?!
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Recipe first posted in 2019 and updated last in 2021 for clarity.