What better way to celebrate the arrival of pumpkin season than whipping up a batch of these one bowl 3-Ingredient Pumpkin Spice Latte Donuts! No pumpkin pie spice, brown sugar, vanilla extract, eggs, vegetable oil or butter needed to make these pumpkin treats. And no special equipment (food processor, electric mixer, etc.) is needed either, other than a donut pan.
If you are a first time donut baker, you are in for a treat. The batter mixes together in minutes and only needs about 10 minutes to bake. You get all the pumpkin spice flavor, thanks to the pumpkin puree and spice cake mix, with a little touch of coffee for good measure. A homemade dairy-free treat the whole family can enjoy.
If you are a first time donut baker, you are in for a treat. The batter mixes together in minutes and only needs about 10 minutes to bake. You get all the pumpkin spice flavor, thanks to the pumpkin puree and spice cake mix, with a little touch of coffee for good measure. A homemade dairy-free treat the whole family can enjoy.
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HOW TO MAKE PUMPKIN SPICE LATTE BAKED DONUTS
Step 1: Gather and prepare ingredients:
- Instant coffee powder
- Spice cake mix
- Canned pumpkin purée (not pumpkin pie filling)
Baked Pumpkin Spice Latte Donuts
These 3-ingredient baked donuts turn out super moist thanks to the pumpkin puree and give you all the flavors of fall in a special treat that’s ready in under 30 minutes.
Prep Time10 MINS
Cook Time12 MINS
Total Time22 MINS
Servings (adjustable):
Calories: 170
Author: Peter | Simple Nourished Living
Ingredients
- ▢2 tablespoons instant coffe granules (I used instant espresso powder/granules)
- ▢1-¾ cups spice cake mix (I used Duncan Hines Perfectly Moist)
- ▢¾ cup canned pure pumpkin (not pumpkin pie filling)
Optional Toppings
- ▢sprinkled of powdered sugar, cinnamon, sugar, etc.
Instructions
- Preheat oven to 400F degrees. Spray a donut pan (6 cavity) with nonstick baking spray and set aside.
- Add coffee powder to a mixing bowl and dissolve in ½ cup hot water.
- Stir in cake mix and pumpkin until thoroughly mixed and smooth with no lumps.
- Distribute batter evenly between donut pan cavities, using either a spoon or piping it in with a pastry bag. If you don’t have a pastry bag, you can add the batter to a large Ziploc bag, squeeze out the excess air and snip off one corner and add the batter to the pan. Pro tip: Smoothing out the tops will make for better looking donuts.
- Bake about 10-12 minutes, or until a toothpick inserted in a donut comes out clean, or with a few small crumbs.
- Allow donuts to cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
- If desired, sprinkle with powdered sugar (or cinnamon-sugar mixture) before serving. (The pumpkin makes these donuts extremely moist, so any powdered sugar is likely to absorb quickly.)
- Store leftover donuts in an airtight container.
