Soft, moist, spicy, and EASY baked pumpkin donuts with a decadent cream cheese glaze. These donuts are the perfect indulgent treat for fall mornings.
Hey, friends. Today is a very exciting day around here. Because today is the day I’m posting the first Baking Mischief pumpkin recipe of the
I know, I know, it’s a little early for pumpkin.
Originally, I had an apple recipe scheduled for you today, but that recipe is a little tricky, so I wanted to test it one more time before sharing.
So today, you’re getting pumpkin, and you’re going to like it.
No seriously, you’re really going to like it, because this pumpkin recipe is Pumpkin Donuts with CREAM CHEESE GLAZE.
Say it with me, CREAM CHEESE GLAZE.
Every fall that there has been a Baking Mischief, I’ve posted a pumpkin donut recipe.
They’re all made on the same baked pumpkin donut base that’s soft, moist, springy, spicy, and PERFECT. (Also, alarmingly easy. Don’t send me angry emails if you find yourself making them way too often this fall.)
And this year, year three, is the best one yet, at least according to my taste testers.
I’ve had the same taste testers every year (thanks, fam), and every year, they update their fav rankings.
These Pumpkin Donuts With Cream Cheese Glaze are their current number one.
And I’m really not surprised. They love cream cheese, and if you love cream cheese, you’re going to love this glaze.
The Cream Cheese Glaze
Oh, this cream cheese glaze. It’s a little buttery, very cream cheesy, sweet, tangy, and best of all, it sets. You’ll want to spoon it over everything. Cookies, cakes, strawberries–I’m making myself hungry…
See Also: Small-batch Cream Cheese Frosting
Just be sure to read the recipe carefully. Because of the added moisture of the cream cheese, this glaze is a little more finicky than straight powdered sugar and milk glazes.
You can’t add too much milk, or the glaze won’t set, so it’s thicker and will give you a more textured look (which you can see in the photos) than a lot of donut glazes.
It is not hard to make (at all), but I just want you to be aware going in.
Anyway, if you are cream cheese and pumpkin lover (or you love someone who is), the next time you’re at the store, grab a block of cream cheese and a can of pumpkin, and immediately come home and make these.
They’re simple, delicious, and really, the best possible start to fall.
Pumpkin Donuts With Cream Cheese Glaze Recipe Notes
- If you don’t already own a donut pan, this is the one I own and would highly recommend.
- Donuts can also be made in a regular muffin tin or mini muffin tin, baked at the same temperature, until tops spring back when pressed with a finger or a toothpick inserted into the center comes out with just a few moist crumbs.
- Again, be sure to read the cream cheese glaze notes carefully regarding adding milk. If you add too much milk, the glaze will take forever to set or will not set at all.
- This recipe will not use up an entire can of pumpkin puree. For ideas on what to do with the leftovers, read What to Do With Leftover Pumpkin Puree.
- Looking for more pumpkin and cream cheese recipes? Try this Mini Pumpkin Cake and Small-batch Pumpkin Cupcakes.
Pumpkin Donuts With Cream Cheese Glaze
Soft, moist, spicy, and EASY baked pumpkin donuts with a decadent cream cheese glaze. These donuts are the perfect indulgent fall morning treat.
- Donut Pan or mini muffin tin
Baked Pumpkin Donuts
- 2 tablespoons (1oz) butter *
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon *
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- 1/4 teaspoon salt
- 1/3 cup (81g) pumpkin puree
- 1/3 cup (66g) brown sugar
- 1 large egg
- 1/4 cup milk any percentage
Cream Cheese Glaze
- 2 ounces cream cheese softened
- 2 tablespoons (1oz) butter softened
- 1 cup (120g) powdered sugar sifted
- 1 to 2 teaspoons milk any percentage
- Preheat your oven to 350°F and grease donut pan.
- In a small, microwave-safe bowl, melt butter in the microwave and set aside to cool slightly.
- In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this should make almost exactly 6 donuts.
Bake for 9 to 11 minutes, until a toothpick inserted into the center of the donuts comes out with just a few moist crumbs or the tops of the donuts just spring back when pressed with a finger.
Cool the donuts in the donut pan until cool enough to handle and then turn donuts out onto a cooking rack to cool completely before glazing.
Cream Cheese Glaze
In a medium bowl, combine softened cream cheese and butter. Beat until smooth.
- Add powdered sugar and 1 teaspoon of milk. Beat until smooth.
Whisk in milk by the 1/4 teaspoon until mixture resembles a thin frosting, thin enough for dipping but not pourable. (I usually use exactly 1 1/2 teaspoon milk TOTAL.) Do not add too much or your glaze will not set.
Dip donuts in glaze and twist them a few times to make sure they are well-coated. Smooth the topping slightly with your finger. Allow to set for 15 to 20 minutes.
- Serve and enjoy!
*If using unsalted butter, use a heaping 1/4 teaspoon of salt instead of a level one.
*If you have pumpkin pie spice, you can replace all the spices (not the salt) with 3/4 teaspoon of pumpkin pie spice.
For donut holes, bake donuts in a mini muffin tin for 7 to 10 minutes.
Donuts are *by far* best on the first day.
So that there is enough glaze for dipping so you can get the smoothest glaze finish possible, this recipe makes about twice as much glaze as you will actually use. The approximate nutritional information reflects this.
Donuts Adapted From Live Well Bake Often
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