Few things conjure thoughts of all things autumn like pumpkins and maple syrup, and these baked pumpkin doughnuts feature both. All mixed together in one bowl, they’re a slightly healthier take on a seasonal favourite filled with all the cozy, fragrant autumn spices and flavours we love.

These pumpkin doughnuts are deliciously light, moist and super soft with a heartier, denser texture, but it’s the maple cream cheese glaze that really takes them to a whole other level.

Here’s everything you’ll need to make them

2 large eggs
½ cup (1 stick) butter, melted and cooled (sub dairy free)
1 cup (215 g) brown sugar
1 cup (250 g) pumpkin purée
2 teaspoons (10 ml) vanilla
2 cups (260 g) all-purpose flour
1½ teaspoons (8 g) baking powder
¼ teaspoon (1 g) baking soda
½ teaspoon (2 g) kosher salt
2 teaspoons (6 g) cinnamon
1 teaspoon (3 g) ginger
½ teaspoon (2 g) ground cloves
¼ teaspoon (1 g) nutmeg
¼ cup (30 g) cream cheese, room temperature (sub dairy free)
2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) milk (sub dairy free)
Pinch of sea salt
1/3 cup (40 g) chopped pecans to garnish

Because these doughnuts are yeast free, they’re also quick and straightforward to make. You can even swap out the butter and milk for dairy free alternatives and they will still turn out perfectly.

How to make these baked pumpkin doughnuts in 5 steps

Mix together the batter.
Using a piping bag, transfer the batter to two 6-cavity doughnut pans.
Bake for 10-12 minutes, then let cool.
Make the maple cream cheese glaze.
Finish doughnuts with a drizzle of glaze and a sprinkle of chopped pecans.

I use these doughnut pans from Wilton. They’re reasonably priced and work perfectly. Don’t have a piping bag? See notes below to make your own!

Ideal for a slightly decadent seasonal snack, holiday breakfast or dessert, these baked pumpkin doughnuts are such a treat this time of year. Oh, and that maple cream cheese glaze? You’re going to want to put it on EVERYTHING.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

*This recipe was updated November 22, 2024.

Equipment

Ingredients

2 large eggs
½ cup (1 stick) butter, melted and cooled sub dairy free
1 cup brown sugar
1 cup pumpkin purée
2 teaspoons vanilla
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
¼ teaspoon nutmeg
1/3 cup chopped pecans to garnish

Maple Cream Cheese Glaze

¼ cup cream cheese, room temperature sub dairy free
2 tablespoons maple syrup
2 tablespoons milk sub dairy free
Pinch kosher salt

US Customary – Metric

Instructions

Preheat oven to 400ºF (200ºC).
In a large mixing bowl, whisk together eggs, butter and sugar until smooth. Fold in pumpkin and vanilla and continue mixing until well combined. Add flour, baking powder, baking soda, salt and spices and mix together until all the dry ingredients have been fully absorbed.
Using a piping bag, transfer batter to doughnut pans to form 12 equally sized pieces, smoothing out the tops with a rubber spatula if needed. Bake for 10-12 minutes until golden and they spring back to the touch.
Once the doughnuts have finished baking, transfer pans to a wire cooling rack and let sit until doughnuts have cooled (about 30 minutes).
To make the glaze, add cream cheese, maple syrup, milk and salt to a small bowl and whisk together until smooth.
Transfer doughnuts to a large baking sheet. Drizzle with glaze, sprinkle with chopped pecans and serve.

Notes

To make gluten free: Use an equal amount of your favourite gluten free flour blend in place of the all-purpose flour.

Use pumpkin spice blend: The cinnamon, ginger, cloves and nutmeg can be replaced with 1 tablespoon pumpkin spice if that is what you have on hand.

DIY piping bag: If you don’t have a piping bag, you can make your own using a large resealable plastic bag. Simply transfer batter to bag, seal it, then cut a hole in one of the bottom corners to release the batter once you’re ready to bake. Fill each cavity, then smooth with a spatula as needed.

Storage: Doughnuts can be stored at room temperature in an airtight container for 3-5 days or frozen in a well-sealed container or freezer bag for up to 3 months.

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Baked Pumpkin Doughnuts with Maple Cream Cheese Glaze

Here’s everything you’ll need to make them

How to make these baked pumpkin doughnuts in 5 steps