Pumpkin Donuts – A classic fall treat made with pumpkin puree and warm pumpkin pie spices, finished with a spiced maple cream cheese frosting.
Pumpkin Donuts
These baked pumpkin donuts are one of the coziest breakfasts for autumn. Made in a donut pan rather than fried, they are tender and moist thanks to pumpkin puree and a touch of oil. Warm pumpkin pie spice and light brown sugar give a balanced, autumnal flavor, and the maple cream cheese frosting adds a tangy, sweet finish that complements the donuts perfectly.
Common Questions About Making Pumpkin Donuts
What are pumpkin donuts?
Pumpkin donuts are baked cakes made with pumpkin puree and spices, usually topped with a sweet icing. In this version, a maple-spiced cream cheese frosting crowns the donuts for a classic fall flavor.
Do I have to use a donut pan?
Yes. This recipe is specifically for baked donuts made in a donut pan. Fried donuts require a different batter and method, so this recipe is not suited for frying.
How many donuts does this recipe make?
This recipe yields 12 baked donuts.
How long do pumpkin donuts last?
Store leftover donuts in an airtight container in the refrigerator for up to two days. The cream cheese frosting benefits from refrigeration.
What other donuts can I make?
If you enjoy baked donuts, other varieties to try include apple cider baked donuts, old-fashioned glazed donuts, baked vanilla donuts, or small donut holes made in an air fryer.
Ingredient Notes
- All-purpose flour provides a neutral base — measure using the spoon-and-level method for accuracy.
- Light brown sugar gives a bit more depth than granulated sugar; use granulated if you prefer or if that’s what you have on hand.
- Pumpkin pie spice adds warm, aromatic notes. If you don’t have it, substitute 1 teaspoon cinnamon plus 1/2 teaspoon nutmeg.
- Baking powder gives the donuts a light rise.
- An egg helps bind the batter together.
- Pumpkin puree contributes moisture, flavor, and color.
- Vegetable oil keeps the donuts tender and moist.
- Whole milk was used here, but any milk will work.
- Vanilla extract brightens and rounds the flavors.
- Cream cheese provides the tangy base for the frosting.
- Maple syrup adds a warm, earthy sweetness to the icing.
- If the frosting is too thin, add more powdered sugar. If it’s too thick, thin with a teaspoon or two of milk or water.
Ingredients
For the Donuts
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 large egg
- 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Icing
- 4 ounces cream cheese, softened
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups powdered sugar
Instructions
For the Donuts
- Preheat the oven to 350°F (175°C). Grease a donut pan well with nonstick spray.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and baking powder until evenly combined.
- In a separate bowl, whisk the egg, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until the batter is combined. Avoid overmixing to keep the donuts tender.
- Fill each donut well with about 2 tablespoons of batter. Smooth the tops gently.
- Bake for 14–16 minutes, or until a toothpick inserted into a donut comes out clean.
- Transfer the donuts to a wire rack and allow them to cool completely before icing.
For the Icing
- In a small bowl, beat together the softened cream cheese, maple syrup, and pumpkin pie spice until smooth and creamy.
- Add the powdered sugar slowly, whisking as you incorporate it to reach a smooth consistency.
- If the frosting is too thin, add a little more powdered sugar. If it’s too thick, thin with a teaspoon of milk or water at a time.
- Dip the cooled donuts into the frosting or spread it on with a knife. Let the icing set briefly, then serve.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
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