#pumpkindonuts

These two-ingredient pumpkin donuts are incredibly easy to make and perfect for a quick fall treat. They are moist, flavorful, and require minimal effort!

Ingredients: 1 cup pumpkin puree. 1 box of spice cake mix.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Blend the spice cake mix and pumpkin puree together thoroughly in a mixing bowl. Spoon the batter into a piping bag and fill each cavity of the donut pan about two thirds full. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. After taking them out of the oven, allow the donuts to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. For added flavor, you can choose to dust the donuts with cinnamon or powdered sugar after they have cooled. Savor your tasty pumpkin donuts made with just two ingredients!

Prep Time: 10 minutes

Cook Time: 15 minutes

The convenience of donuts combined with the taste of pumpkin pie makes these Baked Pumpkin Pie Donuts a delightful autumn treat. They are spiced, moist, and ideal for dessert or breakfast.

Ingredients: 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup vegetable oil. 2 eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup milk. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the eggs, vanilla extract, brown sugar, vegetable oil, and pumpkin puree in a sizable mixing bowl. Blend until thoroughly blended. Mix together the flour, baking soda, nutmeg, cloves, cinnamon, and salt in a different bowl. Add the dry ingredients to the wet ingredients gradually, starting and ending with the dry ingredients and alternating with the milk. Blend until barely combined. About two thirds of the way up, fill each donut cavity in the pan with batter. When a toothpick is inserted into a donut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. Mix the milk, vanilla extract, and powdered sugar until they become a smooth glaze. Pour the glaze over each cooled donut, letting the excess run off. To set, return the glazed donuts to the wire rack. Savor your mouthwatering Donuts with Baked Pumpkin Pie!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan pumpkin donuts are moist, tasty, and perfect for early fall mornings. They are easy to make and taste great because they are made with healthy foods.

Ingredients: 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 2 teaspoons vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt.

Instructions: Start by heating the oven to 350F 175C. Use coconut oil to grease a donut pan. Add pumpkin puree, maple syrup, almond milk, coconut oil, and vanilla extract to a bowl. Use a whisk to help the ingredients mix well. Sift the flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Fill up each donut hole about two thirds of the way to the top with batter after the pan is ready. Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar or cinnamon sugar on top before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Pumpkin Donuts With Cream Cheese Glaze are the perfect easy fall breakfast. They are soft, moist, and packed with warm pumpkin spice flavors. The creamy and tangy cream cheese glaze adds the perfect finishing touch.

Ingredients: 1 cup canned pumpkin puree. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon allspice. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 large egg. 1 teaspoon vanilla extract. Oil for frying vegetable or canola oil.

Instructions: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. In another bowl, mix the pumpkin puree, melted butter, milk, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Heat the oil in a deep fryer or heavy-bottomed pot to 350F 175C. Drop spoonfuls of the pumpkin dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts from the oil and place them on paper towels to drain excess oil. For the cream cheese glaze, mix together 4 ounces of softened cream cheese, 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 2-3 tablespoons of milk until smooth. Dip each cooled pumpkin donut into the cream cheese glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set. Serve and enjoy your delicious Pumpkin Donuts With Cream Cheese Glaze!

Prep Time: 20 minutes

Cook Time: 15 minutes

For a fall-themed treat, these gluten-free baked pumpkin mini donuts are moist and full of flavor. They can be eaten by vegans and are made with healthy things like coconut oil and pumpkin puree.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 cup pumpkin puree. 1/4 cup unsweetened almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease a mini donut pan. Mix the coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger with the gluten-free flour in a bowl. Put the almond milk, melted coconut oil, vanilla extract, and pumpkin puree in a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Fill up each mini donut pan cavity about two thirds of the way to the top with batter. After the oven is hot, bake the donuts for 10 to 12 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar or cinnamon sugar on top before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes