Pumpkin Donuts – The perfect pumpkin donut recipe! Baked donuts made with pumpkin puree and warm pumpkin pie spices topped with a homemade spiced maple cream cheese frosting.
Pumpkin donuts are one of my favorite fall breakfasts! Ever since I bought a donut pan a few years ago, I have made all sorts of baked donut recipes. With fall in full swing, I thought that a pumpkin version would be the perfect way to celebrate and I am so happy with how they turned out. I think that topping them with the maple cream cheese frosting really takes them to the next level and adds just the right amount of fall flavors to them.
Common Questions About Making Pumpkin Donuts
What are pumpkin donuts?
Pumpkin donuts are a baked donut with a pumpkin base that is topped with a maple cream cheese frosting.
Do I have to use a donut pan?
Yes, this recipe is meant to be a baked donut rather than a fried donut so it won’t work if fried.
How many donuts does this recipe make?
This recipe makes 12 donuts.
How long do pumpkin donuts last?
These donuts last up to two days when stored in a refrigerated airtight container.
What other donuts can I make?
Some of my favorite donuts include –
Ingredient Notes –
- All-purpose flour is a great neutral flour to use in this recipe. Just make sure you’re measuring correctly using the spoon and level technique.
- I oped for light brown sugar because it sweetens the donuts but adds a little more depth of flavor than granulated sugar. Feel free to substitute granulated sugarif you don’t have brown sugar on hand.
- The pumpkin pie spice adds great warmth and spice to the donuts. You can substitute 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg if needed.
- The baking powder helps the donuts rise.
- The egg holds the donuts together.
- The pumpkin puree adds the pumpkin flavor and color.
- Vegetable oil adds richness and helps keep the donuts moist.
- I used whole milk because it’s what I had on hand – feel free to use any kind of milk you like.
- The vanilla extract enhances the flavor of the pumpkin and spices.
- The cream cheese is the base of our icing and the tanginess pairs perfectly with pumpkin.
- The maple syrup gives out icing a great earthy sweetness.
- Powdered sugar is the base of our icing – if your icing seems to thin, feel free to add a bit more sugar. If it seems too thick, feel free to thin it with a tablespoon of milk or water.
Looking for more pumpkin recipes? Check these out!
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
For the Donuts
- Preheat oven to 350 degrees F and grease your donut pan with nonstick baking spray.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and baking powder.
- In another bowl, whisk together the egg, pumpkin puree, vegetable oil, milk, and vanilla.
- Add the wet ingredients to the dry and whisk just until no large lumps remain - you don't want to overmix.
- Divide the batter between the wells of the donut pan. I add about 2 tablespoons of batter per donut.
- Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the donuts to a wire rack to cool.
For the Icing
- In a small bowl, whisk together the cream cheese, maple syrup, and pumpkin pie spice until smooth.
- Then add the powdered sugar slowly, whisking as you add.
- Continue whisking until no lumps of powdered sugar remain.
- Dip the cooled donuts in the icing and enjoy.
- Store any leftover donuts in an airtight container in the fridge for up to two days.
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