cream cheese frosting – Live Laugh Love Do http://livelaughlovedo.com A Super Fun Site Mon, 20 Oct 2025 16:14:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.9 Easy Pumpkin Cake Recipe – Love and Lemons http://livelaughlovedo.com/easy-pumpkin-cake-recipe-love-and-lemons/ http://livelaughlovedo.com/easy-pumpkin-cake-recipe-love-and-lemons/#respond Mon, 20 Oct 2025 16:14:33 +0000 http://livelaughlovedo.com/2025/10/20/easy-pumpkin-cake-recipe-love-and-lemons/ [ad_1]

My family can’t get enough of this easy pumpkin cake. Moist, warmly spiced, and topped with tangy cream cheese frosting, it’s a delicious fall dessert!


Pumpkin cake


This pumpkin cake recipe is my family’s new favorite fall dessert. I made it for my mom and my sister’s family when we all got together a few weeks ago, and it disappeared within minutes of me setting it on the table. The adults kept raving about the moist texture and rich, spiced pumpkin flavor, and the kids couldn’t get enough of the tangy cream cheese frosting on top. I’ve already posted a few pumpkin baked goods this fall, but this one was such a hit that I had to share it too. 🙂

This pumpkin cake recipe is easy to make, so it’s a great everyday treat. But with the cream cheese frosting, it’s also special enough for other fall occasions. It would be perfect for Halloween or even as an alternative to pie at Thanksgiving.

As written, it makes a thick, fluffy square cake, but I’ve included instructions in the recipe notes for turning it into a sheet cake for a crowd. Whichever version you try, I hope you love it as much as we do!


Pumpkin cake recipe ingredients


Pumpkin Cake Ingredients

Here’s what you’ll need to make this pumpkin spice cake:

  • Pumpkin, of course! I tested this recipe with a few different amounts of pumpkin puree. I wanted to maximize moisture without weighing the cake down. I found that 1 1/4 cups yielded the best moist, yet fluffy, cake. Stir any leftover pumpkin into overnight oats, or use it to make pumpkin pancakes!
  • All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
  • Baking powder, baking soda, and eggs – They help the cake puff up as it bakes.
  • Brown sugar and cane sugar – For sweetness.
  • Vegetable oil – For moisture and richness.
  • Milk – Any kind you like! Regular milk, almond milk, and oat milk would all work well here.
  • Pumpkin pie spice and vanilla extract – For warm, spiced depth of flavor. If you don’t have pumpkin pie spice on hand, you can substitute a mix of warm spices like cinnamon, ginger, and cloves.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Mixing wet and dry ingredients together with wooden spoon


How to Make Pumpkin Cake

You can find the complete recipe with measurements below, but for now, here’s a quick overview of how it goes:

Start by making the batter. Whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick.

Transfer the batter to a greased 9×9-inch baking dish. I also like to line the pan with parchment paper for easy removal!

Bake at 350°F until the top springs back to the touch and a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Let the cake cool completely in the baking pan before slicing or frosting.

Variation: Add chocolate chips! Fold 1/2 cup into the batter after you combine the wet and dry ingredients.


Spreading cream cheese frosting on pumpkin cake


Frosting Options for Pumpkin Cake

To be honest, this pumpkin cake doesn’t actually need frosting. My son Ollie loves it plain, which is pretty unusual for a frosting-obsessed kiddo.

That said, it’s totally delicious with cream cheese frosting on top. For a square cake, you’ll just need 1/2 of my cream cheese frosting recipe. Make the full recipe if you’re making the pumpkin sheet cake option in the recipe notes below.

For a simpler topping, drizzle the cake with the vanilla glaze from my pumpkin baked oatmeal.

How to Store

Cover any leftover cake with foil, or transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days.


Pumpkin cake recipe


More Pumpkin Recipes to Try

If you love this pumpkin spice cake, try one of these delicious pumpkin recipes next:

Pumpkin Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves 9

My family loves this pumpkin cake recipe in the fall! It’s moist, tender, and perfectly spiced. Enjoy it plain for an everyday treat, or add tangy cream cheese frosting to take it over the top.

Prevent your screen from going dark

  • Preheat the oven to 350°F and grease a 9×9-inch baking dish*. Line the bottom and two of the sides with a sheet of parchment paper, leaving a 1-inch overhang over the sides.

  • In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract.

  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

  • Add the dry ingredients to the wet ingredients and mix until just combined. Transfer the batter to the prepared pan and smooth the top.

  • Bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Place the pan on a wire rack to cool to room temperature.

  • Once cool, top with cream cheese frosting, if desired. Slice and serve.

*You can easily adapt this recipe to make a pumpkin sheet cake in a 9×13-inch pan. Use a full (15-ounce) can of pumpkin and bake for 33 to 37 minutes. The cake will be thinner, but still delicious!

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]]> http://livelaughlovedo.com/easy-pumpkin-cake-recipe-love-and-lemons/feed/ 0 Pumpkin Cupcakes with Cream Cheese Frosting http://livelaughlovedo.com/pumpkin-cupcakes-with-cream-cheese-frosting/ http://livelaughlovedo.com/pumpkin-cupcakes-with-cream-cheese-frosting/#respond Mon, 08 Sep 2025 09:15:13 +0000 http://livelaughlovedo.com/2025/09/08/pumpkin-cupcakes-with-cream-cheese-frosting/ [ad_1]

These moist, fluffy pumpkin cupcakes are perfectly paired with cream cheese and cinnamon frosting.  

fall cupcakes on a plate with cream cheese frosting

There is one fall flavor combo that truly has a hold over me this time of year and it’s pumpkin cupcakes with cream cheese frosting. Don’t get me wrong, I love a good pumpkin muffin. But sometimes the only thing that will hit the spot is a cupcake! And this recipe is a good one. You gotta give these a try – for Halloween, Thanksgiving, or just a fall day when the weather starts to change.

You won’t regret it. 

pumpkin cupcake with swirled cream cheese frosting on stacked plates with bite out of itpumpkin cupcake with swirled cream cheese frosting on stacked plates with bite out of it

ingredients for pumpkin cupcakes with cream cheese frostingingredients for pumpkin cupcakes with cream cheese frosting

Pumpkin cupcakes with cream cheese frosting 

This recipe makes 12 cupcakes.

Ingredients for Pumpkin Cupcakes

  • 1 1/2 cups (158 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup of sugar
  • ⅔ cup firmly packed light brown sugar
  • 1/2 cup canola oil
  • 2 – 3 large eggs
  • 1/2 cup pumpkin purée
  • 1/2 teaspoon vanilla
  • 1 ½ tbsp real maple syrup
  • ⅓ cup of Greek yogurt

Ingredients for Cream Cheese Frosting

  • 12 ounces cream cheese, at room temperature
  • 160 grams unsalted butter, at room temperature
  • 1 ½ teaspoon of vanilla extract
  • 3 cups of powdered sugar
  • ¾  teaspoon of ground cinnamon

    

Pumpkin Cupcakes

This cupcake batter could be turned into a traditional cake batter, if needed. BUT I like that cupcakes are individual servings, easy to grab, faster to bake, and don’t require slicing into pieces at an event. That said, here’s how to make delicious pumpkin cupcakes.

1. Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.

2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Continue by adding the sugar and mix until combined. 

pouring vanilla into pumpkin cupcake mix in bowlpouring vanilla into pumpkin cupcake mix in bowl

3. In another bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt. 

4. Add the pumpkin mixture into the dry ingredients. Scrape down the sides as needed and mix until combined.

scooping pumpkin cake mixture into cupcake tinsscooping pumpkin cake mixture into cupcake tins

5. Fill the paper liners three quarters full, using an ice cream scooper. 

6. Bake for 20 – 25 minutes, or until a toothpick comes out clean. Once ready, remove them from the oven and let cool for 10 minutes before removing them from the pan. 

7. Remove them and set them on a cooling rack, baking sheet, or plate, so you can frost them. 

Blending crea, cheese frosting in glass bowlBlending crea, cheese frosting in glass bowl

Cream Cheese Frosting

The tanginess of the cream cheese in this frosting is such a nice balance against the other ingredients and pairs perfectly with the pumpkin cupcakes too!

1. In a medium bowl, using an electric mixer, mix the cream cheese with the butter until soft and smooth. 

making cream cheese frosting and pouring ingredients into glass bowlmaking cream cheese frosting and pouring ingredients into glass bowl

blending frosting with hand mixerblending frosting with hand mixer

2. Beat in the vanilla and cinnamon. Mix until combined. 

making cinnamon cream cheese frostingmaking cinnamon cream cheese frosting

3. Add in the powdered sugar gradually, and manually mix until combined. 

putting icing into a piping bag using the glass trick to make it easy to get the icing inputting icing into a piping bag using the glass trick to make it easy to get the icing in

4. Place the frosting in a piping bag fitted with a large closed star tip. Pipe over cooled cupcakes and sprinkle a bit more cinnamon on top if you like. 

Notes: I used an Ateco 827 star tip. 

pumpkin cupcake with bite out of it on small plates pumpkin cupcake with bite out of it on small plates

closeup pumpkin cream cheese cupcake with swirled frostingcloseup pumpkin cream cheese cupcake with swirled frosting

overhead of pumpkin cream cheese cupcakes on large platteroverhead of pumpkin cream cheese cupcakes on large platter

pumpkin cupcakes with cream cheese frosting on grey counter with milk jug in background pumpkin cupcakes with cream cheese frosting on grey counter with milk jug in background

Pumpkin Cupcakes with Cream Cheese Frosting

Brittni

These moist, fluffy pumpkin cupcakes are perfectly paired with cream cheese and cinnamon frosting. Making them the ideal fall treat. And maybe even a Thanksgiving desert idea that will give pumpkin pie a run for it’s money?

Ingredients for Pumpkin Cupcakes

  • 1 ½ cups 158 grams all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ cup of sugar
  • ⅔ cup firmly packed light brown sugar
  • ½ cup canola oil
  • 2 – 3 large eggs
  • ½ cup pumpkin purée
  • ½ teaspoon vanilla
  • 1 ½ tbsp real maple syrup
  • ⅓ cup of Greek yogurt

Ingredients for Cream Cheese Frosting

  • 12 ounces cream cheese at room temperature
  • 160 grams unsalted butter at room temperature
  • 1 ½ teaspoon of vanilla extract
  • 3 cups of powdered sugar
  • ¾ teaspoon of ground cinnamon

Pumpkin Cupcakes

  • Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.

  • In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Continue by adding the sugar and mix until combined.

  • In another bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.

  • Add the pumpkin mixture into the dry ingredients. Scrape down the sides as needed and mix until combined.

  • Fill the paper liners three quarters full, using an ice cream scooper.

  • Bake for 20 – 25 minutes, or until a toothpick comes out clean. Once ready, remove them from the oven and let cool for 10 minutes before removing them from the pan.

  • Remove them and set them on a cooling rack, baking sheet, or plate, so you can frost them.

Notes: I used an Ateco 827 star tip. 

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]]> http://livelaughlovedo.com/pumpkin-cupcakes-with-cream-cheese-frosting/feed/ 0 Carrot Cake Donuts [gluten free + high protein] • Healthy Helper http://livelaughlovedo.com/carrot-cake-donuts-gluten-free-high-protein-healthy-helper/ http://livelaughlovedo.com/carrot-cake-donuts-gluten-free-high-protein-healthy-helper/#respond Wed, 28 May 2025 11:48:05 +0000 http://livelaughlovedo.com/2025/05/28/carrot-cake-donuts-gluten-free-high-protein-healthy-helper/ [ad_1]

Indulge in these healthy Carrot Cake Protein Donuts, topped with a creamy, healthy cream cheese frosting. Packed with protein, fiber, and sweet, spiced flavor!

Carrot Cake Donuts [gluten free + high protein]

If you’re a fan of carrot cake but want something lighter and packed with protein, these Carrot Cake Protein Donuts are for you! Moist, spiced, and satisfying, they’re the perfect snack or breakfast treat that you can feel good about. Plus, they’re easy to make and gluten-free.

Carrot Cake Donuts [gluten free + high protein]

Why You’ll Love These Carrot Cake Protein Donuts

  • Protein-Packed – With vanilla whey protein (HEALTHYHELPER saves on True Nutrition protein!) and Greek yogurt, these donuts are perfect for a post-workout snack or breakfast.
  • Lower in Sugar & Carbs – Using natural sweet carrots and oats keeps them light and wholesome.
  • Warm Spices – Cinnamon, nutmeg, and ginger give them that classic carrot cake flavor.
  • Healthy Frosting – A creamy, tangy, high-protein cream cheese frosting takes these donuts to the next level.
  • Easy to Make – No fancy equipment needed, just a food processor and donut pan!

Carrot Cake Donuts [gluten free + high protein]

Print

Carrot Cake Donuts

  • Author: Kaila Proulx
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 donuts 1x
  • Category: Sweet Snacks

Dry Ingredients:

Wet Ingredients:

  • 2 tbsp plain Greek yogurt
  • 2 tbsp liquid egg whites
  • ½ cup unsweetened almond milk
  • ½ tsp apple cider vinegar
  • 2 medium carrots, shredded (about 110g)

For the frosting:

  • 4 oz (113g) reduced-fat cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 tbsp date syrup (HEALTHYHELPER saves $$)
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

For the donuts:

  • Preheat your oven to 375°F (190°C). In a small cup, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to create a “buttermilk” effect.
  • Using a food processor, grind rolled oats into flour. Combine oat flour, protein powder, coconut flour, cinnamon, nutmeg, ginger, baking powder, and baking soda in a mixing bowl.
  • In a separate bowl, combine Greek yogurt, egg whites, and the almond milk mixture. Stir until smooth.
  • Gently fold the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix! The batter should be thick but pourable.
  • Spray a donut pan well. Divide the batter evenly into 6 wells. Bake for about 15 minutes or until tops are lightly golden brown.
  • Let the donuts cool in the pan for a few minutes, then transfer to a rack to cool completely before frosting.

For the frosting:

  • In a bowl, combine softened cream cheese and Greek yogurt.
  • Add maple syrup, vanilla extract, and a pinch of salt.
  • Beat with a whisk or hand mixer until smooth and creamy.
  • Taste and adjust sweetness if needed.
  • Once the donuts are cool, spread or pipe this delicious frosting over them for the perfect carrot cake donut experience!

Did you make this recipe?

Tips & Variations

  • Add-ins: Toss in some chopped nuts or raisins for extra texture.
  • Spice it up: Add a pinch of ground cloves for more warm spice flavor.
  • Storage: Store leftover frosted donuts in an airtight container in the fridge for up to 4 days.

Carrot Cake Donuts [gluten free + high protein]

Why These Donuts Are a Great Snack

These Carrot Cake Protein Donuts with Healthy Cream Cheese Frosting aren’t just delicious, they’re balanced and nourishing. The protein helps support muscle recovery, while the oats and carrots add fiber for better digestion. Plus, the light, tangy frosting ties it all together!

Carrot Cake Donuts [gluten free + high protein]

Ready to Bake? Try this recipe today and enjoy a healthy, protein-packed twist on classic carrot cake! Let me know how yours turn out in the comments below! I’d love to hear from you.

 
 
 
 
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115 responses to “Carrot Cake Donuts [gluten free + high protein]”

  1. Yum. Looks so good! Had no idea that it was carrot cake day and alas, there isn’t a single carrot in my fridge. Gonna have to change that.

    ★★★


  2. When I have my donut pan again, I need to try making this! I love carrot cake, and in donut form?! Ah… <3


  3. If it’s gluten-free, then i sure will give this recipe a try. Can’t wait to be healthy. Thanks for this post.


  4. Yes to these carrot cake donuts! It’s like having dessert for breakfast! Thanks for sharing my carrot cake fruit butter 🙂


  5. We’ve been on a homemade donut kick recently here and carrot cake is one of my favorites, so this looks perfect! Can’t wait to give these a try 🙂


  6. YES – I love carrot cake and I love donuts. These are perfection


  7. […] GET THE RECIPE […]

  8. OH MY GOSH!!!! Totally Sharing, I have been looking for high protein low carb options that I can grab for breakfast!!! This is perfect! Thank YOU!


  9. Carrot cake is one of our favorites. Thanks for posting the recipe. We are going to try these.


  10. These look yummy! What is the consistency like, soft or crunchy? I was thinking I could make cookies because I don’t have doughnut molds.


  11. Yes yes, oh yes yes yes. Do you think this recipe would work in muffin pans? I don’t have a donut pan (but maybe this gives me an excuse to go get one!!)


  12. mmm i adore carrot cake. i would probably slather cream cheese all over these babies though. i can’t help it!!


  13. Wow, two of my favorite things combined! I’ll deff give this a try.

    ★★★★★


  14. Yum! These look delicious! I love carrot cake & I love donuts! What could be better than a combo. 😉
    Thanks for sharing with us at 100 Happy Days!

    ★★★★★


  15. I love carrot cake. I love donuts. Carrot Cake Donuts = Brilliant! And high in protein to boot! Great job!


  16. These look delicious. Have to try them!

  17. Holy smokes! These look so amazing!

    ★★★★★


  18. Looks like I am going to have to get me a donut pan so I can give these a try! YUM!


  19. Something even my son would like I believe! Would this work with almond flour instead?

  20. Hi Kaila,
    These carrot cake donuts sound not only tasty but so healthy. What a great alternative for Ash Wednesday than the traditional donuts that are so healthy. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    ★★★★★



  22. Oh my goodness, these look amazing! I am going to have to give them a try!


  23. Oh, yum! I love making homemade donuts and I love carrot cake. You’ve combined the best of two worlds into one recipe! Can’t wait to try these 🙂


  24. Hi, visiting you via Healthy Vegan Fridays. Those look absolutely yummy, thanks for sharing!


  25. What a great idea! I just love carrot cake, and actually I really love donuts for, so it seems this is the perfect combo! Thanks for sharing this recipe, found you at Wakeup Wednesday!


  26. All these national foodie days keep popping up, and I’m loving it. 🙂 Reason to celebrate all of God’s awesome gifts. 🙂 I can’t wait to make these? Would it be legit to do a cream cheese frosting?


  27. these look AMAZING! will definitely have to try out!


  28. I’m not a donut eater but these sound really good! Would love to have you share on the “What’s for Dinner” link party –


  29. I don’t like carrot, BUT I LOVE YOUR WEBSITE REDESIGN, LOOKS AWESOME, love the color scheme!

    ★★★★


  30. What a healthy spin on a donut recipe! I really like what you came up with and can’t wait to try it! Pinning!
    Would love to have you stop by at our Sunday Fitness and Food Link-Up if you want to share this recipe! :):)


  31. ooh those do look yummmy1 I need one of those doughnut pans I think. Thanks for joining us for Meatless Monday today

  32. Kayla says:

    Um, YUM. Having to eat gluten free is not my ideal situation, but these look yummy!

    Thanks for joining us on the Alder Collective! Pinning, and we hope to see you again soon!


  33. I love carrot cake! I may have to make these for my dad for his birthday in a couple weeks since the girls want to bring him donuts. Maybe with a healthy protein cream cheese glaze? You know because it’s his birthday!
    Thank you for linking up, happy Meatless Monday!


  34. Love carrot cake, especially with raisins, and I love donuts. Being gluten free I miss the cakey, denseness that gluten adds to baked goods, I am so going to be trying this, they look and sound delish! Yum!!!! Happy Carrot Cake day to me, I mean you! LOL


  35. We would love your Carrot Cake Donuts! Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
    Miz Helen

    ★★★★★


  36. These look amazing! Thanks for the great idea! Going to make these next week!

    ★★★★★



  38. I Love Carrot Cake & so do my kids! This healthy version of donuts looks yummy, I can’t wait to try it!!


  39. Who knew there was a national carrot cake day! Fab! Thanks for linking the delicious recipe to #CookBlogShare


  40. […] Kayla’s Favorite: Carrot Cake Donuts [gluten free + high protein] from Healthy Helper Blog […]

  41. […] Kayla’s Favorite: Carrot Cake Donuts [gluten free + high protein] from Healthy Helper Blog […]

  42. These look delish! I love carrots and carrot cake, so I’m betting these donuts are divine! Thanks so much for sharing your recipe with us at Funtastic Friday.


  43. I adore carrot cake, it has be be my favourite type of cake. Thank you for sharing with #Slimmerseeker


  44. Happy carrot day! All those mix-ins sounds really good. #freefromfridays


  45. Oh yum! I love carrot cake … and I know I would love some donuts. Thanks so much for sharing this with us at Savoring Saturdays linky party.


  46. […] from Healthy Helper […]

  47. […] Gluten free, high protein carrot cake donuts? Yes please! […]

  48. Your Carrot Cake Donuts will be a great hit here. Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ★★★★★


  49. Oh, how neat. I just went to the market and saw carrot cake bagels and now I can make something similar at home. Thanks for sharing on Merry Monday. Pinned.

  50. […] Get the recipe from Healthy Helper […]

  51. […] with Re-tweets and shares. Now lets party! The Sunday’s Best Posts are: I selected Carrot Cake Donuts from Healthy Helper Blog Kim M. selected Dollar Store Valentines Day Party Ideas from Lou Lou […]

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  55. […] Carrot Cake Donuts (Gluten Free and High Protein) from Healthy Helper […]

  56. […] Carrot Cake Donuts (Gluten Free and High Protein) from Healthy Helper […]

  57. […] CARROT CAKE DONUTS [GLUTEN FREE + HIGH PROTEIN] […]

  58. I love carrot cake. Congrats on your #HappinessisHomemade feature.


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  63. Cheyenne Vaughan-Weaver says:

    I made these for breakfast this morning and HOLY COW. They were SO good sister. I glazed mine with another 1/2 scoop vanilla protein mixed with water. I’m definitely going to make these for breakfast again this week!!!


  64. […] Carrot Cake Donuts {GF + High Protein} from Healthy Helper […]

  65. […] Carrot Cake Donuts from Healthy Helper […]

  66. […] Healthy Carrot Cake Doughnuts from Healthy Helper  (Try these with NP Pro and Coconut Yogurt to make the Dairy Free) […]

  67. […] Carrot Cake Donuts by The Healthy […]

  68. Carly says:

    Hello! Could you make this recipe without protein powder and ith flax eggs instead of egg whites? Look delicious! 🙂

    ★★★★


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