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 summer fall!! 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.) Year one was Pumpkin Donuts With Maple Glaze. Year two was Cinnamon Sugar Pumpkin Donuts. 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.
Donuts Adapted From Live Well Bake Often This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
