Pumpkin Spice Donuts

We love making all the fall dinners and desserts during the fall and winter months. These Spiced donuts are always on our “To Make” list yearly. They are so soft and fluffy and the addition of the rum glaze on top just puts them over the top. I also add these to our dessert table during the Holidays. They are so easy to grab and go, and everyone loves them. They are not overly sweet and the spices are just right. We love them! Plus they are easy enough to make any time of year especially when you want a taste of fall in the summer.

So, Let’s make some donuts shall we…



1 3/4 cup flour
2 tsp pumpkin pie spice
1/4 tsp cardamom
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt OR 1/2 tsp kosher salt
1 cup 100% pure pumpkin ( do not use pumpkin pie filling)
1/2 cup sugar
1/2 cup brown sugar
2 tbsp maple syrup
1/4 neutral oil ( I use avocado oil)
1 egg
1 tsp vanilla or vanilla bean paste


2 oz cream cheese – room temp and softened
1 to 1 1/2 cups powdered sugar
1 tbsp maple syrup
1 tbsp Spiced Rum (optional) if not using sub out for cream or milk


  1. Preheat the oven to 350* and either butter or grease a regular or mini donut pan well. Set aside.
  2. In a bowl combine the flour, pumpkin pie spice, cardamom, baking powder, baking soda, and salt. Mix well.
  3. In a separate bowl combine the pumpkin, both sugars, maple syrup, oil, eggs, and vanilla. Mix well
  4. Add the wet to the dry ingredients and whisk until just combined.
  5. Place the batter in a pastry bag or ziplock bag. If you are using a ziplock bag cut a 1/2-inch piece off one end so it comes out. Make sure to release the air from the bag before securing it. Gently squeeze the batter into the prepared donut pans about 2/3 of the way up the pans.
  6. Place the pans on a cookie sheet and bake for about 12 to 15 minutes or until a toothpick comes out clean from the center of the donuts.
  7. Remove and let cool for no more than 5 minutes in the pan. Turn the pan out onto a cooling rack. Let the donuts cool completely before icing.
  8. When the donuts are completely cool make the icing. Combine the cream cheese, powdered sugar, maple syrup, and spiced rum in a bowl. Whisk until smooth. It should be thick but pourable. Place the icing in a ziplock bag and snip off a small section on the corner OR you can gently dunk the tops of the donuts into the glaze. Just be careful when dunking as these donuts are very fluffy and soft.
  9. After applying the glaze let the donuts set for about 30 minutes to slightly harden the glaze. The glaze will not be fully set because of the cream cheese. It will be a soft set.

  • Serve or store in an airtight container for up to 1 week in the fridge.
  • Use food coloring to color the glaze if you want. I would recommend using a gel-style glaze as the liquid will alter the consistency of the glaze. This step is optional and you can use any brand or style you like.
  • If you have no donut pans you can turn these into really delicious muffins or cupcakes. So don’t fret. They will taste equally as delicious in cupcake form.
  • If you want to know what products I use or how I make these, you can check out my video. The link is in the social media part of my blog. All links will be in the description box on my video.
  • If you make any of my recipes and have an Instagram account please tag me. @thesouthernrusticblog OR @thesouthernrusticchannel.

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