Pumpkin Donuts with Pumpkin Cream Cheese Frosting
Indulge in the warm, cozy flavors of fall with these irresistible Pumpkin Donuts with Pumpkin Cream Cheese Frosting. Baked to perfection, these fluffy donuts are infused with real pumpkin puree and aromatic spices like cinnamon, nutmeg, and ginger, making every bite a celebration of autumn. Topped with a luscious pumpkin cream cheese frosting that's rich, tangy, and perfectly spiced, these donuts are a show-stopping treat for breakfast, dessert, or any festive gathering. This easy, oven-baked recipe skips the mess of frying and comes together in just over 30 minutes, making it an ideal choice for fall baking enthusiasts. Whether served fresh with a hot cup of coffee or enjoyed chilled the next day, these donuts promise to be the highlight of your seasonal treats.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup whole milk
- 0.33 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1.5 cups powdered sugar
- 2 tablespoons pumpkin puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, combine the canned pumpkin puree, whole milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients into the dry ingredients. Gently stir until just combined; do not overmix.
Fill a piping bag (or a zip-top bag with the corner cut off) with the batter and pipe it into the prepared donut pan, filling each well about 3/4 full.
Bake the donuts in the preheated oven for 12–14 minutes, or until a toothpick inserted into a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and unsalted butter together in a medium bowl using a hand mixer until smooth.
Add the powdered sugar, pumpkin puree, and vanilla extract to the cream cheese mixture. Continue beating until the frosting is creamy and well combined.
Once the donuts have cooled completely, spread the pumpkin cream cheese frosting on top of each donut using a spatula or piping bag.
Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 33.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
