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!
We are obsessed with pumpkin for breakfast! These copycat Starbucks Pumpkin Scones are always a hit. And don’t forget to add this Pumpkin Crumb Cake to your holiday breakfast list!
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!
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.
- 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!
Recipe FAQs
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
Easy Breakfast Recipes
See all Breakfast and Brunch recipes
Pumpkin Streusel Donuts
Equipment
Ingredients
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
Instructions
- 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!
Notes
- 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.
Video
Nutrition
Make Pumpkin Donuts with Streusel Topping part of your breakfast routine this fall!
Thanks
Okay this will probably sound like a stupid question to someone skilled in the kitchen, but I’m more of a follow provided directions type of cook. I made this today, doubled the recipe to get enough to divide evenly among 4 people with no he ate more fights. Love the streusel, love the glaze but the donut part itself tasted a little, I don’t know exactly how to describe it best, I get spicy is the best word, for my family’s taste. I wanted to try it again with less of whatever causes that spicy taste. Do you know which of the listed spices causes that and can you suggest how much I should reduce it so as not to ruin the recipe but to better suit my own family’s personal tastes?
You can cut the cloves, ginger, and nutmeg in half if you prefer!
Eww! This recipe has 1/3 cup of sugar per donut… Maybe you should rename the post to “Diabetes in a Donut!”
No, not quite! You don’t use all the streusel mix on them. You can also cut out the icing if you want. 1/2 cup sugar for 6 donuts isn’t bad at all.
Is it possible to get the nutritional information for this ???
Is it possible to make these without a doughnut pan? Just thought I’d check to see if you knew…:) Thanks!
These pumpkin streusel donuts are amazing! I had to double to recipe because I have two baked donuts pans. How unfortunate! They were so easy and tasted even better the second day. Can’t wait to make the chocolate peppermint ones. Keep them coming!
Because I am a grown ass woman that’s why. You are the BEST!
this is a new way to make donuts with pumpkin
Where is the recipe for these incredible looking donuts?
Scroll up, it’s there 🙂
When I first began reading your blog today, no kidding, was going to say that those ugly Uggboots are glorified slippers!! Here in Arizona people run around in PJ bottoms. No one ever blinks an eye! What poops if notice shoes. In a grocery store. You know are eyeing you up and down due to your beauty, fashion sense and overall charismatic appeal! ????????I have an adorable pair of “fake”uggs.Pink,sparkly type.pom teams and dancers wear. Am 54!Are comfy and cute! Will wear anywear.
Best comment ever 🙂 LOVE IT. Could be cause you totally complimented me, or because you just gave me permission to wear slippers out 🙂
I need to make donuts asap these look so good my mouth was watering just looking at them!!
http://xoxobella.com
Would it be bad if I ate the entire batch since it’s just 6 donuts? Love these!!! All that streusel is calling my name! And yes, I’m totally laughing at the thought of you leaving the house in slippers…even if they look like shoes!!! LOL!!!
I knew you would laugh at me 😉
The streusel topping! Now THAT is my kinda donut!!
Also, I just realized I misspelled your name and now I feel like a jerk. Sorry!
Let’s re-frame this story: Amy knew she wanted to kick her feet up when she got home from the grocery store. In a genius, time saving move, she wore her moccasins to the store so she wouldn’t have to waste a moment by changing footwear.
Oh, and then she made mouthwatering crumble-top donuts for all her internet buddies. 😀
WOW! These donuts look SO good!! Definitely need to give these a try!
Donuts are my favorite food on the planet, and pumpkin is also definitely a favorite thing, so I love even more when fave things get put together!! The streusel really sends them over the top!!
Wait. What? Moccasins aren’t shoes? Don’t tell me that 😉 Wish I had a donut to go with my coffee this morning. That streusel… oh my!
These donuts look fanatic! And I couldn’t agree more, the older you get, the more you’re like, eh, who cares. Okay, not to the extent of me wearing leggings in public because I’ll leave those to the 3-year-olds who actually look good in them. But I’m more relaxed with myself. I don’t need to be 106 pounds anymore and size 2. I’m good with who I am and eating yummy donuts sometimes.
haha, this reminds me of the “leggings lady” Did you hear her rant on youtube, tv?? So funny. And yes, I can eat a donut (or dozen) every once in a while. You know, like every 24 hours, hahaha!!!
These look incredible. I want them now, if not sooner.
The slippers thing is totally cool. That’s why I Ugg it up, because they’re basically warm slipper booties that are socially acceptable to wear everywhere. But moccasins are, too. It just means you were toasty and comfy at the store!
Haha, yes, mine are UGG slippers, the moccasin style 🙂 So basically, I’m okay then?