Description
These baked pumpkin spice donuts offer a tender, moist crumb infused with autumnal warmth. Featuring a perfect blend of cinnamon, nutmeg, and ginger, they are paired with a tangy maple cream cheese glaze that balances the seasonal sweetness. Simple to prepare in a donut pan, these treats are perfect for cozy mornings or festive gatherings, bringing the comforting aroma of a local bakery right into your kitchen.
Ingredients
227g unsalted butter, softened
200g granulated sugar
220g light brown sugar
4 large eggs, room temperature
425g pumpkin puree
330g all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
60ml vegetable oil
120ml whole milk
1 teaspoon vanilla extract
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground ginger
115g cream cheese, softened
120g powdered sugar
2 tablespoons pure maple syrup
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan.
In a large bowl, cream together the butter, granulated sugar, and light brown sugar until smooth.
Add the eggs one at a time, beating well after each addition, then stir in the pumpkin puree, oil, milk, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Gradually stir the dry ingredients into the wet mixture until just combined.
Pipe or spoon the batter into the donut pan, filling each cavity about two-thirds full.
Bake for 12-15 minutes, or until the donuts spring back when touched.
While donuts cool, beat the cream cheese, powdered sugar, and maple syrup until creamy to make the glaze.
Frost the cooled donuts with the maple cream cheese glaze before serving.
Notes
Store leftover donuts in an airtight container in the refrigerator for up to 3 days. If you do not have a donut pan, you can use a muffin tin to make pumpkin spice muffins instead, adjusting bake time as needed.
Nutrition
- Serving Size: 1 donut
- Calories: 285
- Sugar: 22g
- Sodium: 165mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg