Gluten-Free Pumpkin Cake Mix Chocolate Donuts
Light and cake-like chocolate donuts made with pumpkin and devil's food mix, baked in a donut pan for a tender crumb. These are topped with a smooth pink frosting and rainbow sprinkles. The recipe uses Truvia sweetener and egg whites for a lower-fat version, making them a guilt-conscious treat perfect for fall gatherings, Halloween parties, or everyday dessert. The pumpkin adds moisture and subtle earthiness while the frosting provides a sweet, visually appealing finish.
Ingredients
- 1 ¼ cup moist-style devil's food cake mixchocolate cake mixequal ratiosubstitute
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- ½ cup canned pure pumpkin
- ¼ cup egg whites or fat-free liquid egg substitute, about 2 large eggs
- ⅓ cup Truvia spoonable calorie-free sweetenersugar0.33 cup Truvia = 0.5 cup sugarstandard sweetener
increases calories
- 1 tsp cornstarch
- 1 tbsp light whipped butter or light buttery spreadcoconut oilequal ratiodairy-freedairy-free
note: subtle flavor change
- ¼ tsp vanilla extract
- 1 drop pink food coloringno food coloringomitdietary restriction
frosting will be white
- 1 tbsp rainbow sprinkles
- water, 2 tablespoons for frosting, plus additional for batter
Instructions
- 1
Preheat oven to 400 degrees and spray a 6-cavity donut pan with nonstick spray.
- 2
Mix cake mix, pumpkin, egg whites, and water in a large bowl until completely smooth.
- 3
Distribute batter evenly into donut pan rings and smooth the tops.
- 4
Bake until a toothpick inserted into the center comes out mostly clean, about 12 minutes.
- 5
Cool donuts 10 minutes in the pan, then 15 minutes on a cooling rack set over a baking sheet.
- 6
For frosting, whisk sweetener and cornstarch in a microwave-safe bowl until uniform.
- 7
Microwave water, butter, vanilla extract, and food coloring for 20 seconds until hot.
- 8
Mix the hot mixture into the sweetener mixture and whisk vigorously until smooth.
- 9
Microwave frosting for 1 minute and 20 seconds until fully bubbling, then let cool slightly.
- 10
Dunk the top half of each donut into the frosting, return to cooling rack, immediately top with sprinkles, and allow to set.
Tips
Dunking donuts one at a time and topping with sprinkles immediately ensures the frosting sets properly and sprinkles adhere before it hardens.
Do not overmix the batter; blend until just combined to avoid tough, dense donuts.
Let the frosting bubble in the microwave so it sets smoothly and glossily on the cooled donuts.
Good to Know
Store cooled donuts in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.
Donuts can be baked one day ahead and stored without frosting. Frost and top with sprinkles up to 4 hours before serving.
Serve at room temperature as a dessert or breakfast treat. Pairs well with coffee or milk.
Common Mistakes
Overmix the batter to avoid tough, dense donuts
Skip cooling completely before frosting to avoid frosting melting off hot donuts
Add sprinkles before frosting sets to avoid them sliding off
Substitutions
Dairy-Free Swaps
General Alternatives
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frosting will be white
FAQ
Can I use a regular cake pan instead of a donut pan?
Yes, but results will differ. Pour into a greased 8 or 9-inch round cake pan and bake for 15-18 minutes. You'll lose the traditional donut shape but texture will be similar.
What if I don't have Truvia sweetener?
Substitute an equal amount of sugar or another powdered sweetener. Sugar will increase calories but the frosting texture will be similar. Liquid sweeteners are not recommended.
Can I freeze these donuts?
Yes. Freeze unfrosted donuts in an airtight container for up to one month. Thaw at room temperature, then frost and decorate. Frosted donuts can freeze for 2 weeks but frosting may crack slightly.