Published: October 14, 2026

These Baked Pumpkin Spice Donuts are soft, moist and full of warm pumpkin spice flavor. Topped with a creamy Maple Cream Cheese Glaze, they’re an easy homemade treat that’s perfect for fall. Enjoy them with a warm cup of coffee or tea for a cozy afternoon treat.

WHY YOU’LL LOVE THIS RECIPE

🧡Soft and moist - These baked donuts have a wonderfully soft, tender texture that makes every bite delicious.

🧡Full of pumpkin spice flavor - A combination of warm spices gives these donuts that classic cozy fall flavor.

🧡Made with real pumpkin purée - Pumpkin purée adds moisture, a beautiful orange color and a subtle pumpkin flavor throughout the donuts.

🧡Creamy maple cream cheese glaze - The smooth cream cheese glaze has a delicious maple flavor that pairs perfectly with the warm pumpkin spices.

🧡 Baked instead of fried - There's no need for hot oil or deep-frying, making these “donuts” easier to prepare at home.

🧡Easy to make - The batter comes together quickly with simple ingredients and doesn't require any complicated steps.

🧡No yeast required - Unlike traditional yeast donuts, these baked donuts don't need any kneading or proofing time.

🧡Perfect for fall - Pumpkin, cinnamon and maple make these donuts a wonderful treat to enjoy throughout autumn.

Tips & Tricks

→ Use an immersion blender if you have one - When combining the wet ingredients, I recommend using an immersion blender if you have one available. It helps blend the pumpkin purée, eggs, sugars, oil, milk and vanilla into a smooth, even mixture. This is especially helpful if your pumpkin purée is a little thick or has a slightly uneven texture. A regular whisk will also work perfectly fine if you don't have an immersion blender.

→ Don't overmix the batter - Once you pour the wet ingredients into the dry ingredients, mix only until everything is just combined. Overmixing can develop too much gluten in the flour, resulting in donuts that are dense or rubbery rather than soft and tender. A few small lumps in the batter are completely fine, so there's no need to keep mixing until it's perfectly smooth.

→ Avoid overbaking the donuts - Since these are cake-style donuts, overbaking can quickly dry them out and take away from their soft, moist texture. Start checking them toward the end of the recommended baking time. The donuts should spring back lightly when touched, and a toothpick inserted into the thickest part should come out clean or with a few moist crumbs. Remember that they will continue to set slightly as they cool.

→ Let the donuts cool completely before glazing - Once baked, allow the donuts to rest in the pan for about 5 minutes before carefully transferring them to a wire rack. Make sure they're completely cool before dipping them into the maple cream cheese glaze. If the donuts are still warm, the glaze can become too thin and slide off instead of creating a beautiful, even coating.

→ Adjust the consistency of the glaze if needed - The maple cream cheese glaze should be smooth and slightly thick, but still loose enough to coat the donuts when dipped. If it seems too thick, add a small amount of milk, starting with about 1 teaspoon at a time, until you reach your desired consistency. Be careful not to add too much liquid at once, as the glaze can quickly become too runny.

→ Use a large donut cake pan - I recommend using a large, standard sized donut cake pan rather than a mini donut pan for this recipe. The larger cavities give the batter enough room to rise while creating soft, fluffy donuts with a nicely defined shape. If you use a smaller pan, you'll need to adjust the amount of batter in each cavity and reduce the baking time accordingly.

→ Store the donuts in the refrigerator - Because the glaze contains cream cheese, I recommend storing the finished donuts in an airtight container in the refrigerator for up to 3 days. For the best texture, allow them to sit at room temperature for about 15-20 minutes before serving. This helps the donuts soften slightly after being chilled.

→ Don't overfill the donut pan - Fill each donut cavity approximately three-quarters full, leaving enough room for the batter to rise during baking. Overfilling can cause the donuts to lose their shape or rise over the center hole. I recommend transferring the batter to a piping bag, as this makes filling the donut cavities much easier and less messy.

→ Prepare the donut pan properly - Even if you're using a nonstick donut pan, I recommend greasing each cavity thoroughly with butter or a little neutral oil. You can also lightly dust the cavities with flour to help prevent sticking. This makes it easier to remove the donuts without breaking them, especially while they're still delicate and warm.

→ Don't skip the salt - Even though these are sweet donuts, a little salt is important for balancing the sugar and bringing out the pumpkin spice, vanilla and maple flavors. Without it, the donuts can taste a little flat, so I recommend including the full amount listed in the recipe.

Donut Pans & Baking Tools

Wilton Donut Pan Set Buy Now →	KitchenAid Hand Blender Buy Now →	3-Piece Whisk Set Buy Now →
22lb Digital Scale Buy Now →	Glass Prep Bowls Set Buy Now →	Measuring Cups & Spoons Buy Now →

Ingredients You Will Need For This Recipe

For the Donuts

Granulated sugar: Adds sweetness to the donuts while helping create a soft, tender texture.
Light brown sugar: Adds moisture and a subtle caramel-like flavor that pairs beautifully with the pumpkin purée and warm spices.
Medium egg: Helps bind the ingredients together while providing structure and richness to the batter.
Whole milk: Adds moisture to the batter and helps create a soft, tender crumb.
Neutral oil: Keeps the donuts moist and tender, even after they've cooled. I recommend using a neutral flavored oil such as sunflower, canola or vegetable oil so it doesn't interfere with the pumpkin spice flavor.
Pumpkin purée: Adds moisture, a beautiful warm orange color and a subtle pumpkin flavor throughout the donuts. Make sure you're using plain pumpkin purée rather than pumpkin pie filling, which contains additional sugar and spices. If you're using homemade pumpkin purée, avoid one that's excessively watery.
Vanilla extract: Adds a subtle vanilla flavor that complements the pumpkin and warm spices. You can also use vanilla bean paste if you prefer.
All-purpose flour: Forms the base of the donut batter and provides the structure needed for a soft, cake-like texture. I recommend weighing the flour with a kitchen scale, as adding too much can make the donuts dense or dry.
Baking powder and baking soda: These two leavening agents help the donuts rise during baking, giving them a light, soft texture.
Fine sea salt: Balances the sweetness and enhances the flavors.
Spices: Ground cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves

For the Maple Cream Cheese Glaze

Full-fat cream cheese: Creates the rich, creamy base of the glaze and adds a slight tanginess that balances the sweetness of the maple syrup and powdered sugar. I recommend using full-fat cream cheese for the best flavor and consistency.
Powdered sugar: Sweetens the glaze while helping create a smooth texture. Unlike granulated sugar, powdered sugar dissolves easily into the cream cheese without leaving a grainy consistency.
Vanilla bean paste: Adds a rich vanilla flavor that pairs beautifully with the maple syrup and cream cheese. Vanilla extract can also be used if you don't have vanilla bean paste.
Maple syrup: Gives the glaze its delicious maple flavor and adds sweetness while helping create a smooth, pourable consistency.
Milk (optional): If the glaze is too thick for dipping, add a little milk to thin it out. Start with approximately 1 teaspoon at a time, mixing well after each addition until you reach your desired consistency.

Extras

Chopped pecans: Add a delicious flavor and a little crunch to the finished donuts. Sprinkle them over the glaze before it sets so they stick to the surface. You can also lightly toast the pecans beforehand to bring out more of their flavor.

Step By Step Instructions With Photos

1. Preheat your oven to 180°C (350°F). Prepare your donut cake pan by generously greasing it with butter and lightly dusting it with flour.

2. In a bowl, combine the granulated sugar, brown sugar, egg, oil, milk, vanilla extract and pumpkin purée until smooth. You can use an immersion blender for this step if you have one. Set aside.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and spices.

4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.

5. Once the batter is ready, transfer it to a piping bag.

6. Pipe the batter evenly into the prepared donut pan.

7. Bake in the preheated oven for about 12 minutes.

8. Remove the donuts from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

9. While the donuts are cooling, prepare the cream cheese glaze.

10. In a bowl, combine the cream cheese, powdered sugar, vanilla bean paste and maple syrup until smooth.

11. If the glaze is too thick, gradually add 1-2 teaspoons of milk until you reach your desired consistency.

12. Once the donuts have cooled completely, dip the tops into the cream cheese glaze.

13. Sprinkle with chopped pecans and enjoy!

Yield: 8 Donuts

Author: Angie