Made with a box of spice cake mix and topped with a buttery crumb topping and sweet glaze, these Pumpkin Glazed Donuts are baked in the oven using a donut pan.
They’re an easy fall treat that’s just as perfect for breakfast as they are for dessert—and another favorite to add to your collection of Easy Pumpkin Desserts.
Recipe at a Glance
- Prep: 10 min | Bake: 15 min | Difficulty: Easy
- What it is: Warm, pumpkin-spice donuts made with canned pumpkin and a spice cake mix, finished with a crumb topping of oats and brown sugar plus a light powdered sugar glaze.
- Why you’ll love it: Quick to mix, full of cozy fall flavor, and looks bakery-worthy without any extra effort.
- How to make it: Spoon the batter into a plastic bag, snip the corner, and pipe neatly into the donut pan. Bake until golden, top with the crumb mixture, and drizzle with glaze once cool.
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Tried, Loved, and Rated 5 Stars!
⭐⭐⭐⭐⭐
"The recipe was so easy to make. I love it when I need to make something quickly and can use an already on hand cake mix. This is a new favorite for the quick to take breakfast or something to go with coffee recipe."
~Scarlette
Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Pumpkin Crumb Donut
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- What if I can't find a box of spice cake mix?
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Glaze for Donuts
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Looking for more Donut Recipes?
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Pumpkin Crumb Donut
You’re going to love these baked Pumpkin Donuts because they tastes just like everyone’s favorite donut from Dunkin’ Donuts.
I think they're even better because of the buttery crumb topping and a sweet glaze that makes them irresistible.
Looking for more Easy Desserts for Fall? Try my Cake Mix Pumpkin Chocolate Chip Cookies or my Mini Pumpkin Bundt Cakes.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
What if I can't find a box of spice cake mix?
Lately it’s been hard to find spice cake mix in grocery stores. You can add the following spices to the dry mix of a vanilla or white cake mix:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice or cloves
Duncan Hines Signature Spice Cake Mix 15.25 oz (pack of 2)
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- Cake Mix Options: This recipe uses spice cake mix, but yellow or white cake mix works too.
- Pumpkin Puree: Be sure to use pure pumpkin, not pumpkin pie filling.
- Crumb Topping: Swap oats for chopped pecans or walnuts for added crunch.
- Glaze: A powdered sugar glaze is classic, but maple or cream cheese glaze also pair beautifully with pumpkin.
- Muffin Pan: Don’t have a donut pan? Try my Pumpkin Muffins with Crumb Topping Recipe which is very similar to this one.
- Homemade Version: If you’re craving a from-scratch recipe, try my Copycat Dunkin’ Donuts Pumpkin Donuts for soft, spiced bakery-style donuts.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a bowl, combine your crumb topping ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside while you prepare the donut batter.
Step 2: In a mixing bowl, combine the cake mix, pumpkin puree, eggs and melted butter. Mix until combined.
Step 3: Fill a pastry bag or plastic bag with the batter and pipe it into a greased donut pan. Smooth the batter with a butter knife, then top each donut with a tablespoon of the crumb mixture.
Step 4: Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Let cool slightly in the pan before removing them to a cooling rack.
Glaze for Donuts
Step 5: Combine the glaze ingredients together. Drizzle over the cooled donuts.
Insider Tips from My Kitchen to Yours
✔️ DO spoon the batter into a plastic bag or a pastry bag, snip off the corner, and pipe it into the donut pan for easy, mess-free filling.
❌ DO NOT overbake the donuts or they’ll turn out dry—watch closely and remove them once a toothpick comes out clean.
Storage & Serving Tips
Serving Tips: Drizzle with extra glaze before serving or sprinkle lightly with powdered sugar for a festive touch.
Refrigerate: Store cooled donuts in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze donuts (without glaze) in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 2 months. Add glaze after thawing for best results.
Thaw and Reheat: Thaw at room temperature, then warm in the microwave for 10–15 seconds or in a 300°F oven for a few minutes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The biggest problem is they're not completely baked. Donuts are completely baked when they begin to pull away from the sides of the pan.
Cake mix donuts are fully baked when they begin to pull away from the sides of the pan. The edges are lightly browned and the bounces back when touched.
Use a spoon or butter knife to gently go around the edge of the donut pan and underneath the donuts. Also, remember to generously spray your pan with non-stick cooking spray before baking to prevent the donuts from sticking.
Looking for more Donut Recipes?
- Glazed Chocolate Baked Donuts - easy homemade batter for a delicious chocolate donut.
- If you're looking for a fried donut recipe, try Easy Canned Biscuit Donuts topped with powdered sugar for a sweet treat.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add it to your personal recipe box for easy access anytime.
⭐Tried it already? Don't forget to leave a review and star rating! Your support helps me continue creating and sharing free recipes for you to enjoy!
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📖 Recipe Card
Pumpkin Glazed Donuts with Crumb Topping
Equipment
Ingredients
For the Donuts
- 1 15.25 oz box spice cake mix
- ¾ cup canned pumpkin puree NOT pumpkin pie filling
- 2 eggs
- 3 tablespoons melted butter
For the Crumb Topping
- ½ cup brown sugar
- ¼ cup flour
- 1 teaspoon pumpkin pie spice
- 2 tablespoons butter
- 2 tablespoons Quaker Quick Oats
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350°F.
Prepare the Crumb Topping
- Combine the crumb topping ingredients in a bowl and using a pastry cutter, or two knives cut the butter into the mixture until you have crumbs; set aside.
Prepare the Donut Batter
- In a mixing bowl, combine the cake mix, pumpkin puree, eggs and melted butter. Mix until combined.
- Using a plastic pastry bag, add the mixture into the donut pan that has been sprayed with a non-stick spray. Use a butter knife to spread the donut batter out smoothly.
- Place about one tablespoon of the crumb mixture onto the top of each donut batter.
- Bake for 10 minutes to 12 minutes or until a toothpick inserted into one of the donuts comes out clean. Let the donuts cool slightly before removing them from the pan.
- Combine the glaze ingredients together and drizzle over the cooled donuts.
Notes
Tips
- Spoon the batter into a plastic bag, snip the corner, and pipe into the donut pan for easy filling.
- Use pure canned pumpkin, not pumpkin pie filling, for best results.
- Watch baking time closely—remove donuts as soon as a toothpick comes out clean.
Storage & Make Ahead
- Store cooled donuts in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days.
- Freeze (without glaze) in a single layer, then transfer to a freezer bag for up to 2 months.
- Add glaze just before serving for the freshest flavor and texture.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Donna @ Modern on Monticello says
Hey Lois! Thanks for resharing this recipe at the party again and reminding us of how amazing a cook you are. I always have a can of pumpkin available during the Fall months so I can enjoy the recipes shared. This post will be a feature this week. #HomeMattersParty
Shelly says
Very good and easy to make.
Lois says
Thank you for the great comment and 5-star review!
Scarlette says
The recipe was so easy to make. I love it when I need to make something quickly and can use an already on hand cake mix. This is a new favorite for the quick to take breakfast or something to go with coffee recipe. 🙂
Lois says
Thank you for the 5-star review!!!
Melissa says
I just made these with gluten free spice cake mix and have only one thing to say.....OMG THESE ARE FABULOUS! I have found that GF usually takes a bit longer to bake so 15 minutes baking time was my only tweak. Thanks so much for this!
Lois says
Thank you for the tip using GF cake mix! I'm glad you enjoyed the recipe!
Mel says
How many donuts does this recipe make?
Lois says
The recipe should yield between 12 and 16 donuts. Thank you for visiting.
Cindy P says
Could you use a cake pan instead of donut pan and if so what size?
Lois says
You can try to bake the cake in a 9X13 pan. Please let me know how it turns out.
Cindy Paynter says
I certainly will thank you.
Lois says
Thanks!
Vivian Skelley says
I made this today and it’s my first time of making donuts! They were delicious; however, they fell apart. What did I do wrong?
Lois says
Oh no!!! Did you accidentally add too much pumpkin to the mix? Or maybe they weren't baked all the way? I'm sorry that happened.
Tena Van Brimmer says
I made these today and they are delicious. I was wondering if I could add apple pie filling instead of pumpkin.
Lois says
I'm not really sure as they are different textures. But you could try!
Cynthia Juhnke says
What if you use apple sauce?
Lois says
I'm not sure what you want to substitute the apple sauce for?
K says
Could you also use gingerbread cake mix?
Lois says
Yes, you would have a different flavored donut, but it should be okay! Thank you for visiting.
Lorie Nevills says
These are amazing!!! Made them multiple times since October and had good compliments every time thank you for posting the recipe.
Lois says
Thank you for the comment!
Sandra Utzka says
I have a mini donut pan how long would I bake them
Lois says
I would start checking them after 5 minutes of baking time. They will not take as long. Thank you for visiting.
Charlotte Tracy says
I have mixed the pumpkin doughnuts according to directions. The batter is really thick and sticky! What have I done wrong?
Lois says
The batter is going to be slightly thick, it's not a runny batter. How did the donuts turn out for you?
Bev Hendrickson says
You don't say how many eggs to use
Lois says
The full list of ingredients are found in the printable recipe card at the bottom of the post.
Sharon says
Can I use fresh pureed pumpkin?
Lois says
I've never tried it with fresh pumpkin puree. If you do try it, let me know how it turns out!
Kim says
Im making these this weekend. In the recipe it says add the batter then add the topping before baking. Shouldnt you add the topping in first so when you flip them out its on top? Just wanna make sure i do it right cause they look soooo good!!
Lois says
You add the topping last before baking. Gently lift the donuts out of the pan with a small spoon or spatula. Hope you enjoy the recipe!
Gerri beatty says
I don’t have donut no pan can I just the shape freehand on a 9/13 pan would it work
Lois says
You can't shape them free hand. You can make these as muffins instead. THank you for visiting!
Sue Margolis says
Great recipe!
Kari says
Yummy! It say 3/4 can of pumpkin. What size of can or how many onces do you use?
Can't wait make! 😊
Lois says
The recipe calls for 3/4 cup canned pumpkin puree. I hope that helps you! Let me know if you make the donuts. Thanks for visiting.
Donna @ Modern on Monticello says
I am loving your pumpkin recipes you have been sharing. Thanks for including how to make a spice cake mix if needed. Pinned of course! #HomeMattersParty
Linda says
Oatmeal as in cooked Oatmeal?
Lois says
Uncooked Quaker Quick Oats is what you need to add to the crumb topping. Thank you!
Ginger Burkhart says
Do you have the recipe for the muffins?
Lois says
Here is the recipe for you: https://walkingonsunshinerecipes.com/pumpkin-muffins/
Gale Mole says
These donuts look amazing!!
Lois says
Thank you!!!
Kathy McLeod says
How many doughnuts does this recipe make?
Lois says
Depending on the size donut pan you are using, this recipe should make 16 donuts. Thank you for visiting!
Julie Briones says
Oh my goodness, girlfriend! These look amazing! Thanks for sharing at Tuesday Turn About... I'll be featuring you at tomorrow's party! Pinned!
Lois says
Thank you so much!!!
Sue says
Can you use pure pumpkin instead of purée?
Lois says
Yes. For this recipe I used Libby's 100% Pure Pumpkin.
Rita C at Panoply says
I have been dying for a really good pumpkin donut. These look and sound AMAZING! Thank you!
Lois says
Thanks! Hope you enjoy the recipe!
Jeanne Moore says
These are absolutely wonderful and so easy to make. Thank you
Lois says
Thank you for the 5-star review! I'm glad you enjoyed the donuts!
Linda Primmer says
These look amazing. Time for pumpkin. I shall be trying these babies. Thank you for sharing at Love Your Creativity. Happy Sunday.
Lois says
Thank you!!
Ilona Helgeson says
Thank you so much for sharing this quick and easy recipe.
They were a real treat.
This is my second time making them and they turned out perfect again.
Cindy@CountyRoad407 says
I can hardly wait to make these! But first I need a donut pan! Thanks so much for posting this. Put me in a good mood.
Lois says
Thank you Cindy! Your comment put me in a good mood!
Bobbie Bright says
Can you use either white or brown sugar for the crumb mixture? Got to try these!!
Lois says
You need to use brown sugar for this recipe Bobbie. I updated the printable card too. Thank you!
Bobbie Bright says
Thank you for such a quick response....I just made these, exactly by the recipe and they are soooooo good!! Only got a dozen donuts, but I may have filled the pans a little too much, and did have to bake a few minutes longer. Yes, this recipe is a keeper....going to stock up on spice cake mix!! Thanks for sharing!!
Lois says
You made my day with this comment! Thank you so much!
Beverly Lancast says
Made this recipe as a cake and added choc chips. Soooo yummy!
Lois says
Thank you for letting me know. I have this on my list of things to do TODAY! Blog post should be coming soon!
Joanie says
I was wondering if I could make the donuts as a cake in my 9x13 pan and still put on the crumb topping and glaze???
Lois says
I have never tried making this recipe in a 9X13 pan, but I don't see why it wouldn't work! I sent you an email also Joanie, so please check your spam folder if it doesn't show up in your inbox. Thanks for visiting!
Marisa F. Stewart says
I wasn't craving donuts until I saw this post. WOW! Pumpkin flavored and the topping on them looks scrumptious. I'm ordering a pan today and the first recipe I'm making is this one. The family will love it!
Lois says
They are my favorite too! Thanks for visiting!
Denise says
These pumpkin donuts look amazingly good! I love baked donuts, and pumpkin... this is a win that I will have to try!
Jolina says
I love making donuts! I think we even have the same donut pan 🙂 I can't wait to try this recipe, love love love that crumb topping!
Veena Azmanov says
I love the unique crumb coating to these delicious and yummy doughnuts. I have to try these.
Gloria says
I love everything pumpkin....and baked donuts. I would eat these for breakfast, dessert and snack. What a great addition to the weekend brunch too.
Lisa says
How many donuts does this recipe yeild?
Lois says
Hi Lisa! Depending on the size of your donut pan you should be able to get 16 donuts. Thank you for visiting!
Patsy says
What size pan did you use?
Lois says
I use a 6 donut cavity pan. I have the exact one I use listed on the blog post under the heading, Helpful Kitchen Tools. You can click on the photo of the pan and it will show you the listing on Amazon for more information. Thank you for visiting!
Richella Parham says
YUM! These look absolutely dreamy. I've pinned this recipe and look forward to trying it. Love that these have crumb topping AND glaze--wow!
Thanks so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!
Lois says
Thank you so much for the feature Richella!!!
Amy says
I'm not usually big on pumpkin flavoring, but pumpkin donuts are something I can definitely handle! These look amazing! Thanks for sharing at Sweet Inspiration!
Lois says
Thank you for visiting! Love joining your parties!
Sarah says
So excited to make these for our Thanksgiving gathering with my kids tomorrow morning!
Lois says
Hope you all enjoy them!
Barbara Chapman ~ French Ethereal says
OMGoodness Lois!!! I am sooo glad you added this to Share Your Style this week... It is a BUMMER to not be allowed to eat too much sugar anymore being prediabetic. 🙁 I might have to break this and make some of your donuts. 😉 Happily pinning for anyone who can eat lots of them for you! <3
Have a lovely weekend and Happy almost fall,
Barb 🙂
Lois says
LOL, I know! I'm on a new diet, yet again, and these are seriously tempting me too these days! Thank you for pinning and visiting!
AnnMarie aka Vintage Junkie aka NaNa says
I've got the donut pan that I have been wanting to try and I may not be able to wait for Fall to make these. Thanks for the recipe!
Kat BakingExplorer says
They look amazing, I love baking with pumpkin!
Leanna Forsythe says
I have never baked donuts before but I am going to give this recipe a try. It looks better than fried any day.
Sherry @ No Minimalist Here says
Yum! These look delicious. I'll be featuring your post at next weeks Share Your Style party.
xx,
Sherry
Sarah Hook says
These look lovely! I love the crumble on top! Pinned!
Denise says
These look easy enough and who doesn't love pumpkin! Thanks for linking up to Home Matters Party, pinning! #HomeMattersParty http://cu-rio.net/home-matters-linky-party-57/
jyonash says
These look amazing and easy too! I will have to try it out!! Found you at the Wednesday Roundup!
Martine Alphonse says
I love pumpkin, I've been buying the Dunkin Donuts Pumpkin donuts every weekend this month but this weekend I'm gonna be making my own. Thanks for the recipe.
Diane Roark says
Your pumpkin glazed doughnuts look amazing! You could sell them. Thanks for the party. I hope you have a wonderful weekend.
Blessings,
Diane Roark
Molly Young says
Wow these look good!! #shareitsunday
http://www.redeemingtheday.com
Jodies Kitchen says
These sound and look fantastic. Thanks. I also love the pan.I must see about getting one of those.
Patty Anderson says
Lois, these are incredible! I love the ease and love that they are baked and not fried! I'll have to check yet again for another kitchen gadget. Thanks for a great recipe.
Joanne DiPalo says
Thank You! Lois, this is a wonderful recipe. Your photo looks gorgeous and I just can't wait to make these. I love your easy recipes and I also like making crumb toppings on my baked goods, thanks for sharing. Pinned/shared.