Breakfast doesn’t get better than this! Maple pumpkin doughnuts with a maple cream filling. Almost too good to be true.
maple pumpkin donuts with a maple cream filling

There’s a cafe that I pass on my way to work every day that advertises a speculoos latte as one of it’s specialty drinks.

So far, I’ve resisted its beckoning call on the basis of: what if I hate it?

Which is really code for: WHAT IF I LOVE IT.

Do you see the problem?


This is generally my modus operandi for trying new things that I’m pretty sure will be delicious – resist for as long as possible lest I become that person who has to live on the street because she spent all of her money on cookie butter lattes, cronuts, and new skinny jeans.

It’s a legitimate fear.


This also explains why it has taken me so long to attempt the doughnut.

I wasn’t worried about it being too hard, mind you, but being easy. Too easy.

Let’s just say I was right to be concerned.

Sure, there is hot oil involved which is always a frightening thing, but that part only took about 10 minutes and then I could flee the kitchen, leaving the.boy to figure out how to dispose of it without scalding himself while I snuck nibbles of the first warm doughnut bites.

They were glorious. Warm pumpkin spice with full on maple creaminess glorious.


When you find me living on the streets with nothing but a deep fryer and a vat of maple cream filling to my name, you’ll know who’s to blame.


Maple Pumpkin Doughnuts with a Maple Cream Filling
Breakfast doesn't get better than this! Maple pumpkin doughnuts with a maple cream filling. Almost too good to be true.
Yield: about 2 dozen doughnuts
For the doughnuts
  • ½ cup lukewarm water
  • 2 tbsp active dry yeast
  • 2 large eggs, beaten
  • 15 oz pumpkin puree
  • 2 tbsp vegetable oil, plus more for frying
  • 6-7 cups bread flour, plus more for rolling
  • ¼ cup maple syrup
  • ½ cup sugar
  • 1 tbsp salt
  • 2 tsp pumpkin pie spice
For the filling
  • 1 quart whole milk
  • 2 oz cornstarch
  • 7 oz sugar
  • ½ tsp salt
  • 3 large eggs
  • 2 oz butter
  • ½ cup maple syrup
  • powdered sugar, for dusting
  1. For the doughnuts, in a small bowl, whisk together the water, yeast, and a pinch of sugar. Let sit for 5 minutes. If the mixture starts to foam then the yeast is activated and ready to go.
  2. In the bowl of a stand mixer, fitted with the bread hook attachment, combine the eggs, pumpkin, vegetable oil, yeast mixture, 2 cups of bread flour, maple syrup, sugar, salt, and pumpkin pie spice. Continue to add the remaining flour, ½ cup at a time, until the dough starts to come together. It should be soft, but not so sticky that you won't be able to handle it. Either knead the dough by hand or mix it on medium speed for 5 minutes. Turn into a large oiled bowl and let rise, covered with plastic wrap, until doubled in size, about 2 hours.
  3. On a floured surface, roll out the dough until it is about ¾-inch thick. Using a 2-3-inch round cookie cutter, cut out the doughnuts. You can re-roll the scraps to cut more, or roll them into balls to make doughnut holes. Place the doughnuts on a parchment-lined baking sheet to rise again, until doubled, anywhere between 10-60 minutes.
  4. Pour cooking oil into a large pot to about 2-inches deep. Heat oil to 365F.
  5. Fry 1-4 doughnuts at a time, depending on how big your pot is, making sure not to overcrowd them. Fry for about 2-3 minutes total, flipping once halfway through, until the doughnuts are golden brown on each side. Remove them to paper towels to drain. Cook the remaining doughnuts. Allow to cool.
  6. To prepare the filling, pour the milk into a heavy-bottomed pot. Bring to a boil.
  7. While the milk is heating, in a large bowl, whisk together the cornstarch, sugar, salt, and eggs.
  8. Once the milk is boiling, pour about a third of it into the egg mixture, whisking constantly. Pour the egg mixture back into the pot with the remaining milk, whisking constantly. Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. Remove from the heat. Stir in the butter and maple syrup, then let cool.
  9. When the doughnuts are ready to be filled, cut a small hole in one side. Using a chopstick or the back of a fork, push it through the doughnut just until it reaches the other side, without going all the way through. Pipe the custard into the doughnut using the hole you just made. Serve immediately after filling.
Doughnut recipe slightly adapted from Bakeaholic Mama, filling recipe from Chasing Delicious
Nutrition Information
Serving size: 1 doughnut

Maple and pumpkin are meant to be! Check out these recipes that pair them:

maple bourbon pumpkin pie from Eats Well With Others

 Maple Bourbon Pumpkin Pie

pumpkin pound cake cupcakes with maple cinnamon glaze

Pumpkin Pound Cake Cupcakes with Maple Cinnamon Glaze

pumpkin whoopie pies with maple marshmallow cream filling

Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling

From Around the Web:

Whole Grain Pumpkin Pancakes with Apple Maple Compote from Honey & Jam

Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze from Pinch of Yum

Maple-Sweetened Pumpkin Muffins with Oats from Cookie + Kate

Pumpkin Spice Chocolate Muffins with Maple Cream Cheese Frosting from The Flourishing Foodie

Pumpkin Pancakes with Maple Mascarpone from A Couple Cooks


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65 Responses to Maple Pumpkin Doughnuts with a Maple Cream Filling

  1. debbie says:

    I want one of those doughnuts with my morning coffee right now! Looks delicious Joanne. Happy Halloween!

  2. Oh I definitely see the problem with making things like donuts! I’d want to do it way too often 🙂 These look so fantastic especially with the filling!

  3. GAH. A speculoos Latte?!?! I DEFINITELY see your problems. I fiend those cookies.
    And, these donuts? I am fiending them, the sequel. They look amazing girl! Pinned!

  4. Gosh, I don’t even know how to comment on these! They look simply heavenly.
    And I completely understand your dilemma with the speculoos latte! I would be SO tempted to try it but would worry about the same things… I might love it and become addicted or I wouldn’t like it and would be super bummed. Let us know if you end up trying it!

  5. Ha. I love this and I totally get it. Now I can make donut WHENEVER I WANT. Bad news for the old waistline! These look totally delicious and worth it though!

  6. Those look and sound so good! Love all of the maple in them!

  7. Oh my gosh!! I have resisted the urge to try these at home for the same reason. You are evil!!! They look so gooooood!

  8. You fried something!??! You go girl!! I am all over these. Like, going to make them the second I have access to pumpkin.

  9. I wish I had a couple to go with my coffee!

  10. The maple cream filling sounds insane. I want one (dozen) of these for breakfast!

  11. oh my gawd, Joanne. . I think I need to fly to NYC right now to help you devour these. . Did you really make 2 dozen?!!! oh my gawd, this is why I love you. . sending you my shipping address right now. . oh my gawd, serious doughnut glorious-ness right now. These are making my baked doughnuts (that are in the oven right now) look like doughnut wanna-be’s. Damn, love these!

  12. Oh my goodness! You are right, breakfast doesn’t get much better than this. I want that entire batch of maple cream filling!

  13. Holy cow! I have no words for these doughnuts! I totally love the maple cream filling!!

  14. These donuts look totally irresistible!

  15. Heather says:

    Oh, yum. Fried donuts always worry me as I am not to be trusted around hot oil… fires start, people get burned, but I might risk it all for these.

  16. Cookie butter lattes are a thing? Omg, I need 2 + a dozen of your yummy doughnuts in my life soon!! There’s a single doughnut shop on the island where we live and they’re nothing to write home about. If you were my neighbor, you would get raided for these! =)

  17. Lynn says:

    I would all of these if I made them, so I’ll just dream…

  18. Meg says:

    Oh sweet goodness, these look awesome! I’m a little afraid of the hot, burning oil factor, so I’m not sure I’d attempt them myself . . . but that might be a good thing? (For my waistline, anyway.)

  19. You are braver than me! I have never attempted homemade fried doughnuts because of all the hot oil. These look awesome!

  20. Yup, I do the same thing… it’s easier to resist deliciousness completely than tease myself with just a little and then try to moderate. Though this slippery slope is greased with donut oil and ends in a vat of maple cream filling… that might be worth it 🙂

  21. Oh. My. You are a temptress! These look absolutely amazing.

  22. Eileen says:

    You had me at “maple filling.” Doughnuts and maple are just a match made in heaven. 🙂

  23. These are definitely dangerous. I think it’s best if I decide I may not like them…for as long as I can hold up that pretense. Hint: Not long.

  24. Fried doughnuts are just so much better than baked. I enjoy my doughnut baking pans but one of these days I need to buckle down and do it for real.

  25. Tina says:

    Oh my god, you evil temptress!! I want one soooo much….why are you so far`away? 🙂

  26. Oh my goodness, yum! What a creative use for pumpkin! These look RIDICULOUSLY amazing – yum! 

  27. Susan says:

    They look perfectly delicious, Joanne!

  28. Kate says:

    The just introduced fried croissants near me, filled with a cream filling. Dangerous business.

  29. OMGEEEEE these are to die for!! Pinning!

  30. Sues says:

    omg gimmie. I agree… way too east to be safe. Also, I always make my husband get rid of the hot oil, too. Happy weekend!! 🙂

  31. awesome!
    these are perfect girl!
    ya done good!!!

  32. CakeSpy says:

    You make a scientific case for maple and pumpkin together! Not that I needed convincing, but if it’s science, I’d better get baking. 🙂

  33. These doughnuts look so addictive, I love a good maple flavour in desserts 😀

    Choc Chip Uru

  34. *sends over empty plate*. They look scrummy 🙂

  35. Emma says:

    I think I know better than to attempt these… FAR too easy!

  36. Not nice! I don’t want to wait to eat these! Your pictures drew me in!! Great recipe!

  37. Trisha says:

    These are too much. I’ve never made doughnuts either, but now I’m concerned that I just might have to. Also, I want to eat that filling out of the bowl with a spoon.

  38. I have always wanted to make doughnuts too, but I am scared of hot oil. My boyfriend is also afraid of hot oil, so I can’t do what you did. I assume you posted the recipe twice in one post to convince me, even after I scrolled through it the first time, to make it. It must be a sign…

  39. Megan says:

    The flavors in these sound awesome! There are so many cooking/baking things that I build up in my head (like deep frying) that are just so much easier than I think they are.

  40. Can I just say that I NEED these donuts?! That cream filling is killing me….<3

  41. Wow, these look good! I am having a cup of coffee right now and could use one of these donuts!

  42. Wow these look absolutely amazing! I want this for breakfast now! Actually i’ll take it for dessert instead. Amazing!

  43. All for me? You just shouldn’t have! ^.~

    These remind me of the donuts my sister and I used to make after we were done picking our grandmother’s mulberry tree. Some nice biscuit dough and a hot, cast-iron skillet!

    I think I’ll give yours a shot.

  44. Whopee! The recipe for the filling looks familiar for the filling for profiteroles. I pinned this recipe so I can refer to it later (when I’m off my diet, hehe).

  45. grace says:

    i don’t get as excited about donuts as some people, but i’m thrilled about that maple cream–great touch!

  46. Oh boy. THESE. … maybe you and I could be homeless car buddies. I call shot gun.

  47. oMG these look too good. Trust that you’ll never be homeless because I’ll let you and your boy live in my guest room in exchange for fresh hot donuts daily!

  48. oooo yes. Good donuts are one of the first things I think about all too many mornings. You should be proud of your willpower if you can regularly pass a speculoos beverage. I’ll be here thinking about how to make my own now.

  49. I so totally know what you mean – this was the reason I avoided a pumpkin spice latte -till this year when the barista dared me! GAH!
    So – are you taking orders for these maple donuts? 🙂

  50. Reeni says:

    Can I live with you? Please? We can huddle together to keep warm while we drink cookie butter lattes and stick our fingers in maple cream for the win.These are STUNNING! They bring back memories of my Mom making donuts when I was a kid.

  51. SallyBR says:

    What if I love it? Yeah, that is the million dollar question… 😉

    I almost sent you an email, but might as well say it here – made your snickerdoodle macarons this weekend – actually, I used your cinnamon filling and a slightly different recipe for the macarons – one thing I can say, macarons are NOT for sissies. A blog shall come sometime….


  52. Isadora says:

    Joanne, that cream filling is to die for! Bavarian cream was always my favorite donuts flavor because I loved all the creamy goodness inside and these look ten times better! Can you please send me over a dozen?! Thanks 🙂

  53. Katerina says:

    That maple cream dripping out of the doughnut made me drool!

  54. Johanna GGG says:

    Oh my that sounds so so so good – would be quite happy to eat these three meals a day – hate frying so I have avoided frying doughnuts but I know just what you mean about worrying that you will be sucked in by deliciousness and unable to stop baking

  55. I haven’t attempted fried donuts yet, only baked. But these look sensational!

  56. Foodiewife says:

    The first and only time I made deep-fried doughnuts, it scared me. They were so good, and much easier than I had imagined. You took these to a whole new level. I adore pumpkin, and I’d have to give most of these away, stat. That filling… swoon!

  57. Kelly says:

    Oh my gosh!!! These donuts look beyond AMAZING! And speculoos lattes? Seriously, what I wouldn’t give for one of these donuts and a latte right now. I am dying over that maple cream filling! Pinned!

  58. Kinsey says:

    Now I’m drooling in the library instead of studying French history–see what you’ve done?! I had my first cider doughnut last weekend and now I want every fall-themed doughnut I see. If only I could make what looks like the best doughnut I’ve every seen, from the pumpkin to the maple cream. Yum!

  59. I still dream of the biscoff lattes we had in San Fran!

  60. […] of maple syrup, DUDE, check out these Maple Pumpkin Donuts with Maple Cream Filling from Joanne. […]

  61. […] Maple Pumpkin Doughnuts with Maple Cream Filling – Oh my gosh, maple pumpkin doughnuuuuuuts! […]

  62. Tammy says:

    These look insanely delicious. Rare is it nowadays to find a fried donut on blogs…they’re always baked, which is good. But nothing compares to a fried donut. The cream oozing out is much too tempting for me. These wouldn’t last long around me, Joanne.

    Have a fab weekend,

  63. […] 19. Maple Pumpkin Doughnuts with a Maple Cream Filling – Breakfast seriously couldn’t get any better than this. Recipe here. […]

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