About the Recipe
If you’re craving something festive and a little spooky this Halloween, these Mini Pumpkin Donuts with Ghostly Cream Cheese Frosting are the perfect treat. They’re soft, warmly spiced, and just the right amount of playful with their piped little ghost faces peeking out of the donut holes—definitely a kid favorite in our house (and let’s be honest, grown-ups too).
The flavor is classic fall—think pumpkin spice meets donut shop—with the same cozy vibes you’ll find in my Pumpkin Spice Babka and Classic Pumpkin Pie. And if you're more in the mood for something nutty and elegant, my Pistachio Baked Donuts are always a hit too.
Whether you’re making these for a party, packing them into lunchboxes, or just enjoying them with a cup of coffee, they’re a sweet way to celebrate the season—ghosts and all.
Playfully spooky – The ghostly frosting makes these donuts a fun and adorable Halloween treat.
Fall flavor favorite – Made with real pumpkin and warming spices, they deliver that perfect autumn taste in every bite.
Mini-sized for big smiles – Perfect for parties, lunchboxes, or a festive afternoon snack with coffee or cider.
Kid-approved fun – Little ones will love helping decorate the ghost faces—and eating them, of course!
Easy to make ahead – Bake the donuts a day in advance and frost them just before serving.
What You'll Love
Can I use fresh pumpkin instead of canned purée for these donuts?
Yes, you can use fresh pumpkin purée, but ensure it’s well-drained. Fresh pumpkin has more water than canned purée, so you may need to reduce the amount slightly or strain it to maintain the right consistency for the batter.
2. How do I make these donuts without a donut pan?
If you don’t have a donut pan, you can use a muffin pan or create a makeshift mold with foil in a regular pan. Just keep an eye on the baking time, as the shape and thickness may vary the cooking time slightly.
3. Can I make these donuts gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it’s one that includes xanthan gum to keep the texture similar to the original.
4. How should I store these pumpkin donuts with ghost frosting?
Store them in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture.
5. Can I freeze these donuts?
Yes, freeze the unfrosted donuts in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to two months. When ready to eat, thaw, then frost with the ghost frosting.
6. What’s the best way to make the frosting look like ghosts?
Using a piping bag or a spoon, swirl the frosting on top of each donut, creating peaks to resemble ghostly shapes. Add mini chocolate chips or dots of black icing gel for the eyes to complete the look.
7. How can I make the frosting firmer?
If your frosting feels too soft, chill it in the refrigerator for about 10-15 minutes before piping. Alternatively, add a little extra powdered sugar until it reaches your desired consistency.
8. Can I make the donuts vegan?
To make these vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes). Use dairy-free cream cheese and butter in the frosting.
9. Can I use different spices for the donuts?
Yes, feel free to adjust the spices based on your taste. Pumpkin pie spice is a great alternative that already combines cinnamon, nutmeg, cloves, and sometimes ginger.
Frequently asked Questions
Ingredients
For the Pumpkin Donuts:
125g all-purpose flour (1 cup)
100g granulated sugar (½ cup)
50g brown sugar (¼ cup, packed)
120g pumpkin purée (½ cup)
60ml vegetable oil (¼ cup)
1 large egg
2g baking powder (½ teaspoon)
2g baking soda (½ teaspoon)
1g ground cinnamon (½ teaspoon)
0.5g ground nutmeg (¼ teaspoon)
0.5g ground cloves (¼ teaspoon)
1g salt (¼ teaspoon)
For the Ghost Frosting:
115g cream cheese, softened (½ cup or 4 oz)
57g unsalted butter, softened (¼ cup)
120g powdered sugar (1 cup)
2.5ml vanilla extract (½ teaspoon)
For the Ghostly Decorations:
Mini chocolate chips (for eyes)
Black icing gel or melted chocolate (for mouths or extra detailing)
Preparation
For the Pumpkin Donuts:
Preheat your oven to 350°F (175°C) and grease a mini donut pan.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine the puréed pumpkin, vegetable oil, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared mini donut pan (I like using silicone molds), filling each cavity about 2/3 full.
Bake for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla extract and beat until the frosting is well combined and smooth.
To Assemble the Ghostly Mini Pumpkin Donuts:
Once the donuts are completely cooled, take a piping bag and pipe the cream cheese frosting into the center hole of the donut (in the shape of a ghost)
Place two mini chocolate chips or black icing on each donut to create the ghost's eyes. Use the black icing gel or melted chocolate to draw a spooky mouth.
Allow the frosting and decorations to set, and you're done!
