I’ll start with a little honesty: I meant to make cookies, but the batter turned into donuts — and I’m so glad it did. These Pumpkin Donuts with Maple Cream Cheese Frosting are tender, fluffy, and melt in your mouth. They capture everything I want in a fall treat: warm cinnamon spice, rich pumpkin, and a smooth cream cheese frosting lightly sweetened with maple. They’re naturally gluten free and made with real ingredients, so they’re a great option for breakfast, snack, or dessert. If you love pumpkin and easy baked treats, these are a must-try.
What you need for these Pumpkin Donuts with Cream Cheese Frosting
These baked donuts use simple, wholesome ingredients and are naturally gluten free when made with oat flour and almond flour. The maple-sweetened cream cheese frosting keeps the topping lighter than a classic powdered sugar frosting.
- Pumpkin: Canned pumpkin puree works best and keeps the texture consistent.
- Butter: Softened butter adds richness and flavor.
- Egg: Provides structure and moisture.
- Coconut sugar: A refined-sugar-free granulated option that adds a subtle caramel flavor similar to brown sugar.
- Pure maple syrup: Used to sweeten the frosting for a natural, warm flavor.
- Almond flour & oat flour: The combination produces a fluffy, tender crumb. Oat flour is easily made at home by blending oats until fine.
- Whipped cream cheese: Yields a smoother, lighter frosting texture.
- Spices & leavening: Cinnamon for that classic fall flavor, baking soda for lift, and a pinch of salt to balance sweetness.
How to make these Pumpkin Donuts with Cream Cheese Frosting
- Preheat the oven to 350°F (175°C). Grease a donut pan well, or use a nonstick spray so the donuts release easily.
- In a bowl, cream the softened butter until smooth. Stir in the pumpkin puree, egg, coconut sugar, and vanilla extract until well combined. Make sure the butter is fully softened to avoid lumps.
- Add the oat flour, almond flour, cinnamon, salt, and baking soda. Fold gently until the batter is evenly mixed — avoid overmixing to keep the donuts tender.
- Fill each donut mold about three-quarters full. This recipe yields six standard-sized donuts.
- Bake for about 13 minutes, or until the donuts spring back lightly when touched and a toothpick comes out clean.
- While the donuts bake, prepare the frosting by mixing whipped cream cheese with pure maple syrup and vanilla extract. Chill briefly so it firms slightly before spreading.
- Allow the donuts to cool completely in the pan before removing them. Cooling fully helps them keep their shape.
- Spread the maple cream cheese frosting evenly over each cooled donut. Finish with a light dusting of extra cinnamon or a sprinkle of coconut sugar if desired.
- Serve immediately, or chill briefly to set the frosting. Enjoy!
Recipe details
- Title: Pumpkin Donuts with Cream Cheese Frosting
- Author: Kayla Berman
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These baked pumpkin donuts are soft, lightly spiced, and topped with a simple maple-sweetened cream cheese frosting. They make a cozy fall breakfast or an elegant dessert for gatherings. Because they’re baked rather than fried, they’re quick to prepare and easy to scale up for more servings.
Ingredients
Pumpkin Donuts
- 1/4 cup butter, softened
- 1/3 cup pumpkin puree
- 1 egg
- 1/2 cup coconut sugar
- 1/2 tsp vanilla extract
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- Pinch of salt
Cream Cheese Frosting
- 1/3 cup whipped cream cheese
- 1 tbsp pure maple syrup
- 1/4 tsp vanilla extract
Tips & Variations
- To make oat flour at home, pulse rolled oats in a blender or food processor until powdery. Measure after blending for accurate amounts.
- If you don’t have whipped cream cheese, use regular cream cheese beaten until smooth; you may want to add a splash of milk to achieve a similar texture.
- For a more pronounced spice profile, add 1/4 tsp ground nutmeg or pumpkin pie spice to the batter.
- To make these dairy-free, substitute vegan butter and dairy-free cream cheese alternatives, and use a maple syrup or agave for sweetness.
- To scale up, double the ingredients and bake in multiple pans, or make mini-donuts for bite-sized treats. Baking time may vary slightly for different sizes.
Storage and reheating
Store frosted donuts in an airtight container in the refrigerator for up to 3 days. If you prefer them warm, remove from the fridge and let come to room temperature before gently warming in the microwave for 8–12 seconds, depending on your microwave. Unfrosted donuts can be kept at room temperature for a day in an airtight container or frozen for longer storage — thaw and frost when ready to serve.
Check out some other recipes
- Apple Pie Overnight Oats
- Single Serve Peanut Butter Cookie
- Apple Crisp Baked Apples
- Chicken Veggie Meatballs
Connect with me
If you make these Pumpkin Donuts with Cream Cheese Frosting or try other recipes, I’d love to see your photos. Tag @wellnessbykay on Instagram so I can see your recreations and share them.
