Soft and fluffy pumpkin spice donuts made with real pumpkin and warm fall spices, topped with a rich maple cream cheese glaze. This easy baked donut recipe is perfect for autumn breakfasts, Halloween parties, or Thanksgiving brunch. Quick to make, freezer-friendly, and full of seasonal flavor.

These baked pumpkin spice donuts are tender, warmly spiced, and topped with a rich maple cream cheese glaze. Perfect for cozy autumn mornings or festive gatherings, they come together easily and deliver all the seasonal flavor you love.

Ingredients

For the Pumpkin Spice Donuts:

2 sticks (226g) unsalted butter, softened
1 cup white sugar
1 cup golden sugar (light brown sugar)
4 large eggs
1 can (about 400g) pumpkin purée
1 teaspoon vanilla extract
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
½ teaspoon salt
2 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¼ cup vegetable oil
½ cup milk

For the Maple Cream Cheese Glaze:

½ cup cream cheese, softened
¼ cup unsalted butter, softened
1 cup icing sugar
¼ cup pure maple syrup
1 tablespoon vanilla extract

Instructions

Make the Pumpkin Spice Donuts

Preheat the oven to 350°F (180°C) and lightly grease a donut pan with non-stick spray.
In a large mixing bowl, cream the butter, white sugar, and golden sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin purée and vanilla extract until fully incorporated. The batter may look slightly curdled—this is normal.
Stir in the cinnamon, nutmeg, ginger, and salt.
In a separate bowl, sift together the flour, baking powder, and baking soda.
Add half of the dry ingredients to the wet mixture and gently fold until just combined.
Pour in the vegetable oil and milk, stirring until smooth.
Add the remaining flour mixture and mix until fully incorporated, scraping down the sides of the bowl as needed.
Transfer the batter to a piping bag and pipe it into the donut pan, filling each cavity about ⅔ full.
Bake for 12–15 minutes, or until the donuts spring back when gently touched.
Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Maple Cream Cheese Glaze

In a medium bowl, beat the cream cheese, butter, icing sugar, maple syrup, and vanilla extract until smooth and slightly runny.
Once donuts are cool, dip them into the glaze to coat as desired.
Optional: Sprinkle with chopped pecans for added crunch and flavor.

Tips

Make sure the butter and cream cheese are at room temperature for smooth mixing.
Don’t overmix the batter after adding the flour—this keeps the donuts light and tender.
Use a piping bag or zip-top bag with the corner snipped off to easily fill the donut pan without mess.

Variations and Substitutions

No donut pan? Use a muffin tin for pumpkin spice muffin bites instead.
Spice swap: Replace nutmeg or ginger with allspice or cloves for a different twist.
Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend.
Dairy-free: Use vegan butter, plant-based milk, and dairy-free cream cheese.

FAQs

Can I make these donuts ahead of time?
Yes! Bake the donuts a day ahead and store them unglazed in an airtight container. Glaze before serving.

Can I freeze them?
Absolutely. Freeze the unglazed donuts for up to 2 months. Thaw at room temperature and glaze when ready to serve.

Can I fry the batter instead of baking?
No—this batter is formulated for baking. For frying, use a yeasted donut recipe.

Serving Suggestions

Serve warm with a cup of chai or pumpkin spice latte.
Add a dusting of cinnamon sugar before glazing for extra texture.
Great addition to fall brunch tables or festive dessert trays.

Why You’ll Love This Recipe

Soft, moist texture thanks to pumpkin and butter
Rich autumn spices in every bite
Maple cream cheese glaze adds creamy, tangy sweetness
Baked, not fried—lighter and easier to make
Perfect for holiday mornings, cozy weekends, or anytime fall cravings strike