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!
Table of Contents
Baked Pumpkin Donuts
Yes, it’s possible to make baked donuts that are every bit as delicious as fry cakes. Case in point: these baked chocolate donuts are a huge hit with readers!
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 with some homemade pumpkin coffee creamer to make your homemade donut experience complete!
- 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.
- Streusel – 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!
I use the bounce back trick when checking donuts. Lightly press the top of the donut with your finger. If it bounces back, it’s done. If your finger leaves an impression, the donut needs a little more time to bake.
Yes! You’ll want to check them for doneness at the 8 minute time.
Yes! After baking and cooling, store pumpkin donuts in an airtight freezer safe container (or ziploc bag). Store for up to 3 months. Thaw in refrigerator overnight.
More Breakfast Recipes
- Neapolitan Donuts
- Waffle Recipe
- Pumpkin Cream Cold Brew
- Cream Cheese Coffee Cake
- Boston Cream Donut
- Cherry Frosted Donuts
Pumpkin Streusel Donuts
FOR THE DONUTS:
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ cup pumpkin puree not pie filling
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tsp ground cinnamon
FOR THE STREUSEL:
- ½ cup light brown sugar packed
- ½ cup all-purpose flour
- 1 tsp ground cinnamon
- 2 Tablespoon unsalted butter melted
FOR THE GLAZE:
- 1 cup powdered sugar
- 1-2 Tablespoon milk
- 1 tsp cinnamon
- Preheat oven to 375 degree F. Spray donut pan with baking spray. Set aside.
- 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 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.
- 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).
- Bake 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.
- Once cooled, whisk together the glaze ingredients until smooth. Drizzle over cooled donuts. Allow to set about 5 minutes and enjoy!
- Storage- After baking and cooling, slide donuts in airtight container (or ziploc freezer bag) and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Pumpkin Pie Spice– Instead of the cloves, nutmeg, ginger, and cinnamon, swap those out for 3 1/2 teaspoons of store bought or homemade pumpkin pie spice mix.
- Mini Muffins– Make donut holes using a mini muffin pan. Bake at 350 for about 8 minutes.
- 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.
- Fill each donut cavity only about half full. When you add the streusel topping, it should completely fill the cavity to the top.
- See blog post for more recipe tips and tricks and substitutions.
Make Pumpkin Donuts with Streusel Topping part of your breakfast routine this fall!