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!
Video
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.