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Looking for a cozy treat that’s incredibly easy to make and keeps you mindful of your goals?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!
These baked spice donuts hit all the right notes with me. Made with a box of spice cake mix, a hint of instant coffee powder, and the wholesome richness of pumpkin puree, they’re packed with flavor but light on effort. The best part? I love that these donuts are baked, not fried, keeping them a lighter option to satisfy my sweet tooth.
Perfect for WeightWatchers, like me, or anyone aiming for balance, this recipe combines the comforting taste of fall spices with a touch of indulgence. Ready to bake your way to a guilt-free treat? Let’s get started!
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 will need a donut pan (affiliate link). (If you prefer not to use a cake mix you’ll love my Healthy Baked Whole Wheat Donuts Recipe.)
WeightWatchers Points & Nutrition
According to my calculations, each donut has 170 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Recipe Ingredients
- Instant coffee powder – This fine, dissolvable coffee is my secret weapon for enhancing flavor in baked goods. When added to recipes, it doesn’t necessarily make your treats taste like coffee but instead deepens the overall flavor, bringing out warm notes in spices and chocolate. Just a small amount adds a subtle richness, making it a perfect addition to these spice donuts. I usually opt for decaf instant coffee to keep my donuts caffeine free.
- Spice cake mix – Using a mix takes the guesswork out of baking, allowing me to whip up delicious treats like these donuts in a fraction of the time. To lower the calories and WW Points substitute your favorite sugar free white or yellow cake mix along with 1-1/2 teaspoons of pumpkin spice seasoning.
- Canned pumpkin purée (not pumpkin pie filling) – Pure canned pumpkin purée is made from cooked, pureed pumpkin with no added sugar or spices. It’s thick, creamy, and loaded with natural sweetness, making it a fantastic base for baked goods. Unlike pumpkin pie filling, which is pre-sweetened and spiced, purée lets me control the flavors and sweetness in recipes. Plus, it adds moisture and a boost of nutrients and fiber to these donuts.
How to Make Pumpkin Spice Latte Baked Donuts, Step-by-Step
Step 1: Gather and prepare your ingredients
Step 2: Preheat the oven and prepare you pan.
Preheat oven to 400F degrees. Spray a donut pan (affiliate link) (6 cavity) with non-stick spray and set aside.
Step 3: Dissolve coffee powder.
Add coffee powder to a mixing bowl and dissolve in 1/2 cup hot water.
Step 4: Mix the batter.
Stir in cake mix and pumpkin until thoroughly mixed and smooth with no lumps.
Step 5: Fill the doughnut pan with the batter.
Distribute batter evenly between doughnut 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 donut batter to a large Ziplock plastic bag, squeeze out the excess air and snip off one corner and pipe batter directly in the pan.
Pro tip: Smoothing out the tops will make for better looking donuts.
Step 6: Bake
Bake about 10-12 minutes, or until a toothpick inserted in a donut comes out clean, or with a few small crumbs.
Step 7: Cool
Allow donuts to cool in the pan before removing to a wire rack to cool completely to room temperature.
Step 8: Decorate if desired.
If desired, sprinkle with powdered sugar before serving. (The pumpkin makes these donuts extremely moist, so any powdered sugar is likely to absorb quickly.)
Step 9: Store leftover donuts in an airtight container.
Recipe Notes
Watch this video to see how easy it is to use a Ziploc bag for piping batter:
Make these homemade donuts extra special by skipping the can and making your own pressure cooker pumpkin purée!
If you need to stack your leftovers, it’s best to separate the donuts with a layer of wax paper.
Serving Suggestions
Serve these donuts plain or sprinkled with powdered sugar or a simple cinnamon sugar mixture along with your favorite fall drink—from apple cider to a hot cup of coffee.
I substituted espresso powder for the instant coffee granules since that’s what I had on hand.
If you’ve made these Baked Pumpkin Spice Cake Donuts, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy 3-Ingredient Baked Pumpkin Spice Latte Donuts
Equipment
Ingredients
- 2 tablespoons instant coffe granules (I used instant espresso powder/granules)
- 1-3/4 cups spice cake mix (I used Duncan Hines Perfectly Moist)
- 3/4 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 1/2 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Make these homemade donuts extra special by skipping the can and making your own pressure cooker pumpkin purée! To lower the calories and WW Points substitute your favorite sugar free white or yellow cake mix and 1-1/2 teaspoons pumpkin pie spice. If you need to stack your leftovers, it’s best to separate the donuts with a layer of wax paper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link), Fall 2021
More Easy Donut and Muffin Recipes for WW
- Healthy Whole Wheat Baked Donuts – Light, fluffy, and baked instead of fried, I love that these donuts use wholesome whole wheat flour for a healthier twist on a classic treat.
- Low-Fat Baked Pumpkin Donuts – Moist, warmly spiced, and full of pumpkin flavor, these baked donuts are a fall family favorite that works all year long.
- Glazed Easy Cake Mix Mint Chocolate Baked Donuts – A favorite shortcut recipe that starts with cake mix but tastes like a bakery indulgence, finished with a refreshing mint glaze.
- 2-Ingredient Apple Spice Cake Mix Cupcakes – Quick, easy, and perfectly spiced, these cupcakes provide me with a simple way to enjoy the flavors of fall with minimal effort.
- Low Calorie Fiber One Mango Muffins – Sweet, fruity muffins that use Fiber One cereal for a lighter breakfast or snack that still leaves me feeling satisfying.
Make Healthy Baking Easy
Love sweet treats that don’t derail your goals? You’ll find even more simple, satisfying recipes like these baked donuts in my Ultimate WW-Friendly eCookbook Bundle. It’s packed with comfort foods, lightened-up favorites, and meal plans designed to make healthy living delicious and doable.
