If you love warm fall flavors and bakery-style treats, these Pumpkin Spice Donuts with Maple Cream Cheese Glaze are about to become your new obsession. Baked until soft and fluffy, infused with real pumpkin puree and cozy spices, then topped with a rich maple cream cheese glaze—these donuts deliver everything you want in a seasonal dessert.
They’re lighter than fried donuts, easy to make at home, and perfect for breakfast, brunch, or a sweet autumn snack. One bite tastes like fall in donut form.
Why You’ll Love These Pumpkin Spice Donuts
Soft and fluffy texture
Baked donuts that stay moist and tender.
Warm fall spices
Cinnamon, nutmeg, and pumpkin spice in every bite.
Easy homemade recipe
No frying required—just bake and glaze.
Maple cream cheese glaze
Sweet, tangy, and perfectly rich.
Perfect for fall mornings
Great with coffee, tea, or hot chocolate.
What Are Pumpkin Spice Donuts?
These donuts are baked, cake-style donuts made with:
Pumpkin puree
Warm spices
Flour and eggs
Light brown sugar
They’re baked in a donut pan instead of fried, then topped with a silky maple cream cheese glaze that melts slightly into the warm donuts for an irresistible finish.
Ingredients
For the pumpkin spice donuts
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
For the maple cream cheese glaze
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
2–3 tablespoons maple syrup
1–2 tablespoons milk (as needed)
1/2 teaspoon vanilla extract
Optional toppings
Cinnamon sugar dusting
Crushed pecans
Maple drizzle
Pumpkin spice sprinkle
How to Make Pumpkin Spice Donuts
Step 1: Preheat oven
Preheat oven to 350°F (175°C).
Lightly grease a donut pan.
Step 2: Mix dry ingredients
In a bowl whisk together:
Flour
Baking powder
Baking soda
Pumpkin pie spice
Cinnamon
Salt
Set aside.
Step 3: Mix wet ingredients
In another bowl combine:
Eggs
Brown sugar
Granulated sugar
Pumpkin puree
Oil
Milk
Vanilla
Whisk until smooth.
Step 4: Combine batter
Add dry ingredients into wet ingredients.
Stir until just combined.
Do not overmix.
Step 5: Fill donut pan
Spoon or pipe batter into donut cavities, filling about 3/4 full.
Step 6: Bake
Bake for 12–15 minutes, or until donuts spring back when touched.
Step 7: Cool
Let donuts cool in the pan for 5 minutes, then transfer to a rack.
How to Make Maple Cream Cheese Glaze
Step 1: Beat base
Mix together:
Cream cheese
Butter
Until smooth and creamy.
Step 2: Add sweetness
Add:
Powdered sugar
Maple syrup
Vanilla
Mix until smooth.
Step 3: Adjust consistency
Add milk a little at a time until glaze is pourable but thick.
Step 4: Glaze donuts
Dip or drizzle glaze over cooled donuts.
Let set slightly before serving.
Tips for Perfect Pumpkin Donuts
Don’t overmix batter
Keeps donuts soft and fluffy.
Use pumpkin puree, not pie filling
Ensures proper texture and flavor.
Let donuts cool slightly before glazing
Prevents glaze from melting off completely.
Pipe batter for clean shape
A piping bag makes filling donut pans easier.
Flavor Variations
Maple Pecan Pumpkin Donuts 🌰
Add chopped pecans to the glaze or batter.
Chocolate Pumpkin Donuts 🍫
Add chocolate chips or drizzle melted chocolate.
Cinnamon Sugar Pumpkin Donuts 🍩
Skip glaze and coat in cinnamon sugar.
Apple Pumpkin Spice Donuts 🍎
Add finely diced apples to the batter.
Brown Butter Maple Glaze 🍁
Replace butter in glaze with browned butter for deeper flavor.
Why These Donuts Are So Good
These donuts work because they combine:
Moist pumpkin base
Warm spices
Light cake-like texture
Rich maple cream cheese glaze
The contrast between fluffy donut and creamy glaze makes them bakery-level delicious.
Serving Ideas
Serve these donuts with:
Hot coffee ☕
Chai tea 🍂
Apple cider 🍎
Hot chocolate 🍫
Vanilla latte 🤍
Perfect for breakfast, brunch, or dessert.
Storage Instructions
Room temperature
Store in airtight container for up to 2 days.
Refrigerator
Store up to 5 days due to cream cheese glaze.
Freezing Instructions
Freeze unglazed donuts for up to 2 months.
Thaw and glaze before serving.
Common Mistakes to Avoid
Overbaking
Makes donuts dry instead of soft.
Overfilling pan
Causes uneven donut shape.
Using too much flour
Leads to dense donuts.
Glazing too hot donuts
Causes glaze to melt off completely.
Frequently Asked Questions
Can I make these without a donut pan?
Yes—bake as muffins for 16–18 minutes.
Can I use maple extract instead of syrup?
Yes, but use less since it’s more concentrated.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Why You’ll Love This Recipe
These Pumpkin Spice Donuts with Maple Cream Cheese Glaze are:
Soft and fluffy
Packed with fall flavor
Easy to bake at home
Rich and sweet
Perfect for cozy mornings
They taste like something straight from a bakery—but made in your own kitchen.
Final Thoughts
These Delicious Pumpkin Spice Donuts with Maple Cream Cheese Glaze are the ultimate fall treat. Warm spices, soft pumpkin cake texture, and a rich maple glaze come together in a perfectly cozy donut that’s impossible to resist.
Whether you’re making them for breakfast, brunch, or a seasonal dessert, they’re guaranteed to bring comfort and fall flavor to every bite.
Print
Delicious Pumpkin Spice Donuts with Maple Cream Cheese Glaze: Soft, Cozy, and Bakery-Worthy
Ingredients
• Donuts: 1 ½ cups almond flour or whole wheat pastry flour, ½ cup pure pumpkin puree (not pie filling), ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, 1 large egg or flax egg, ¼ cup melted coconut oil or light butter, 1 tsp vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Maple Cream Cheese Glaze: 4 oz light cream cheese softened, ¼ cup plain Greek yogurt, 3-4 tbsp pure maple syrup or sugar-free powdered sweetener, 1 tsp vanilla extract, pinch cinnamon, 1-2 tbsp milk or unsweetened almond milk for thinning
• Optional: 2 tbsp chopped pecans or walnuts for garnish, pinch of nutmeg on top, edible glitter for festive flair
Instructions
• Whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like donuts that melt in your mouth.
• Spoon or pipe batter into prepared donut pan, filling each cavity ¾ full. Bake 10-12 mins until golden and a toothpick comes out clean.
• Cool donuts in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
• For glaze: Beat softened cream cheese and Greek yogurt until fluffy. Add maple syrup, vanilla, and cinnamon; whip until silky. Thin with milk 1 tsp at a time until pourable but still thick enough to coat.
• Dip cooled donut tops into glaze, let excess drip off, then place back on rack. Garnish with chopped pecans, a sprinkle of cinnamon, or edible glitter before glaze sets. Enjoy fresh or chilled!
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins (+ cooling/glazing), Servings : 12 donuts, Calories : 145, Net Carbs: 15g, Fats: 9g, Protein: 6g
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars.
• Don’t overmix the batter: Gentle folding = tender, moist donuts; overmixing leads to dense, tough results.
• Cool completely before glazing: Warm donuts will melt the glaze and create a messy finish—patience pays off!
• Make it ahead: Bake donuts up to 2 days ahead; store covered at room temperature. Glaze just before serving for the freshest look and texture.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, coconut oil, and dairy-free cream cheese + coconut yogurt for a plant-based version.
• Storage: Keep glazed donuts covered in the fridge for up to 4 days; bring to room temperature 10 mins before enjoying for the softest texture.