Pumpkin Streusel Donuts

Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts today! All the delicious flavors of fall in one breakfast treat. Moist pumpkin donuts topped with a cinnamon streusel and vanilla glaze are ready in 30 minutes!

Pumpkin streusel donuts on a yellow plate.

Baked Pumpkin Donuts

Yes, it’s possible to make baked donuts that are every bit as delicious as fry cakes. The real pumpkin in these easy donuts makes them oh so moist without needing to be fried in oil.

I can’t get enough pumpkin everything during this time of year and these donuts definitely hit the spot! Those fall spices will make your kitchen smell amazing as they’re baking.

Don’t forget to brew a fresh pot of coffee to make your homemade donut experience complete!

Pumpkin Streusel donuts with glaze

Ingredient Notes

  • Pumpkin puree – The batter uses plenty of real pumpkin puree to pack every donut with the fall flavor you love. It’s important to use canned pumpkin (just pumpkin) not pumpkin pie filling or pie mix!
  • Spices – I use cinnamon, nutmeg, ginger and cloves in these donuts. You can substitute pumpkin pie spice mix for the total amount of spice in the donuts if needed.
  • Streuseul – To make the streusel, you’ll need brown sugar, unsalted butter, flour and more ground cinnamon!
  • Glaze – This glaze uses a simple blend of milk, powdered sugar and, yes, even more cinnamon.

Step by Step Instructions

STEP 1. Pumpkin Donuts

In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until a thick, smooth batter forms.

Spoon the batter into a large plastic resealable bag. Snip off the corner and pipe into donut pans sprayed with baking spray.

STEP 2. Streusel topping

In a small bowl, combine streusel ingredients with a fork. Sprinkle generously over pumpkin batter. Press streusel gently to the top of batter.

STEP 3. Bake

Bake the streusel topped donuts in 375 degree oven for about 13-15 minutes.

Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack. While the donuts are cooling, make the glaze.

STEP 4. Glaze

Whisk the powdered sugar with milk and cinnamon until smooth. Drizzle over cooled donuts. Allow to set about 5 minutes and enjoy!

Tips & Tricks

  • Fill each donut cavity only about half full. When you add the streusel topping, it should completely fill the cavity to the top.
  • When making the glaze, start by adding a tablespoon of the milk. Whisk and add more milk as needed to reach the consistency you like in your glaze. I prefer my glaze to be pourable enough to easily drizzle over the prepared donuts, but not so runny that it drips right off.
  • These donuts taste best eaten within 2 days. Store at room temperature in an airtight container.
  • To freeze the donuts, let cool completely then transfer to freezer bags before adding the glaze. Let thaw at room temperature and add glaze a few minutes before serving.

These easy baked donuts make a PERFECT autumn breakfast! The aroma of the pumpkin and spices as they bake is enough to lure even the biggest sleepyhead out of bed.

I love one of these donuts dipped in my morning coffee. So much better than making a run to the donut shop and only 30 minutes of effort.

Make Pumpkin Donuts with Streusel Topping part of your breakfast routine this fall!

Fall baking starts with these Pumpkin Streusel Donuts. Baked, not fried!

More Donut Recipes

  • Neapolitan Donuts: chocolate baked donuts with a strawberry glaze and white chocolate drizzle. OMG!
  • Baked Chocolate Donuts: a classic baked chocolate cake donut with a smooth, rich, decadent chocolate glaze!
Yield: 6 donuts

Pumpkin Streusel Donuts

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts today! All the delicious flavors of fall in one breakfast treat!

Ingredients

FOR THE DONUTS:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp ground cinnamon

FOR THE STREUSEL:

  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 1-2 Tbsp milk
  • 1 tsp cinnamon

Instructions

    1. Preheat oven to 375 degree F. Spray donut pan with baking spray. Set aside.
    2. In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
    3. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until well combined. Batter will be very thick. Spoon into a large plastic resealable bag. Snip off the corner and pipe into donut pans, filling them about 1/2 full.
    4. In a small bowl, combine streusel ingredients with a fork. Sprinkle generously over pumpkin batter. Press streusel gently to the top of batter (it will fill the donut cavity completely at this point).
    5. Bake in 375 degree oven for about 13-15 minutes.
    6. Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
    7. Once cooled, whisk together the glaze ingredients until smooth. Drizzle over cooled donuts. Allow to set about 5 minutes and enjoy!

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 438Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 266mgCarbohydrates: 78gFiber: 2gSugar: 50gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 21, 2018

Comments & Reviews

  1. I loved these donuts! Next time I will have to double the recipe just like everyone else. It is nice to come across a donut recipe that doesn’t make 18 at a time cause sometime just 6 is perfect. I had a lot of streusel left over and I was being generous. For me I feel one recipe of the streusel would be just fine for 12 donuts but still double the glaze. This is definitely going in my Fall file for recipes I bake. Thanks!

  2. Just made these…great recipe! I like a lot of flavor and these do not disappoint! I read through some reviews before tackling this recipe and saw the one about this being too spicy…I did not find it to be too spicy but rather perfectly spiced! Too those that aren’t into a lot of spice I would halve the clove or omit it entirely bc it can be quite strong and the amount this recipe calls for is generous. 
    I essentially followed the recipe as it except that I doubled the vanilla extract (I watch Brunch at Bobby’s and he mentions often that whatever the recipe calls for, when it comes to vanilla extract, he doubles it). Also I have a mini donut pan at home so after referencing a few other recipes I decided on an oven temp of 350 and baked for 10 mins.
    Also I used coconut oil spray to grease the pan and it’s absolutely necessary…I accidentally forget to grease one batch and I had issues getting the donuts out. 
    Overall such a great recipe that I felt compelled to comment on it…easy to put together and an enjoyable process. Moist with flavor and texture and surprisingly not overly sweet! 

  3. I just made these. I don’t have a doughnut pan so I made long johns with the dough. OMG, the doughnut is amazing!!!! They won’t last long. Awesome recipe❤❤????????

  4. I used the basic recipe for pumpkin spice donuts today without the streusel and frosting, and did a light brush with a butter/bourbon mixture and dusted with cinnamon sugar.   What a nice recipe for a fall afternoon.  Thank you for the recipe Aimee!  

  5. Recipe is delicious! I tripled the recipe to make a large batch for the office. I got 24 out of triple batch of batter. Streusel was so good. I topped it all off with a brown sugar drizzled frosting. I like the brown sugar frosting from banana blondeies from Cookie and Cups website. They were a huge hit. Caution watch the timing mine were good at 12 minutes. 

  6. when is more recommended to eat the doughnuts, the day of or the day after? cause like carrot cake is recommended the day after so i was wondering 🙂

  7. hi! can i substitute all the spices in the doughnuts with pumpkin pie spice? whats better? and if so how much? thanks!

  8. I made these with gluten free flour and found them incredibly thick and difficult to get into the donut pan. I sold out at the farmers’ market so people did love them. Thinking of putting a small amt of milk in the batter to loosen it up a bit.

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