Baked Pumpkin Donuts with Streusel Topping
User Reviews
5.0
3 reviews
Excellent
Baked Pumpkin Donuts with Streusel Topping
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These Baked Pumpkin Donuts With Streusel Topping have a moist and springy pumpkin donut base and a fabulous sweet and crunchy streusel topping.
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Ingredients
Special Equipment
- Donut pan
Streusel
- 1/4 cup (30g) all-purpose flour
- 3 tablespoons (38g) brown sugar
- 2 tablespoons (1oz) butter softened
Pumpkin Donuts
- 2 tablespoons (1oz) butter
- 1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1 teaspoon baking powder
- 1/2 teaspoon Cinnamon *
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- 1/4 teaspoon salt
- 1/3 cup (81g) pumpkin puree
- 1/3 cup (66g) brown sugar
- 1 large egg
- 1/4 cup milk any percentage
Glaze
- 1/4 cup (30g) powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
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Instructions
Streusel
- Preheat your oven to 350°F and grease donut pan.
- In a medium bowl, combine flour, brown sugar, and softened butter. Use a fork or your fingers to mix until clumps form and no dry flour remains in the bowl. Place in refrigerator.
Pumpkin Donuts
- In a small, microwave-safe bowl, melt butter in the microwave and set aside to cool slightly.
- In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
- Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
- Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this should make exactly 6 donuts.
- Take streusel out of the refrigerator and crumble mixture over the top of the batter, being careful not to break up the streusel too much.
- Bake for 9 to 11 minutes, until a toothpick inserted into the center of the donuts comes out with just a few moist crumbs or the tops of the donuts just spring back when pressed with a finger.
- Cool the donuts in the donut pan until cool enough to handle and then gently remove each donut and transfer to a cooling rack. Cool for about 15 minutes before glazing.
Glaze
- In a small bowl, whisk together powdered sugar, 1 teaspoon of the milk, and vanilla. Add more milk as needed until you get a glaze that is just pourable. Drizzle over the donuts, allow 5 minutes to set, and enjoy!
Notes
- *Correct flour measurement is important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
- *If you have pumpkin pie spice, you can replace all the spices (not the salt) with 3/4 teaspoon of pumpkin pie spice.
Nutrition Information
Show Details
Calories
269kcal
(13%)
Nutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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