• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    20 minutes
  • Yields



1 cup pumpkin puree

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

2 eggs

¼ cup melted refined coconut oil (or melted butter)

½ cup unsweetened almond milk (or any dairy or non-dairy milk

1 package (414 grams) Lulubelle gluten free vanilla cake mix (or any other gluten free vanilla cake mix)

Cinnamon Sugar Topping

½ cup unsalted butter

1 cup granulated sugar

2 ½ teaspoons cinnamon


Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray. Set aside.

In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, eggs, coconut oil, and milk until well combined. Add the package of Lulubelle cake mix and whisk for about 2 minutes.

Pour batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled ¾ of the way full. Bake for 15 - 17 minutes or until donuts bounce back when touched. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack.

While donuts are cooling, melt the butter in a small bowl. In a medium bowl, combine the sugar and cinnamon. Dip each donut first in the melted butter, then into the cinnamon sugar mixture coating all sides.

Pumpkin Spice Cinnamon Donuts Ingredients

 Pumpkin Spice Cinnamon Donuts in a pile on a serving plate

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Emily Chave