Pumpkin Streusel Donuts
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Pumpkin Streusel Donuts
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Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts today! All the delicious flavors of fall in one breakfast treat!
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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
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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!
Equipments used:
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.
Nutrition Information
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Calories
438kcal
(22%)
Carbohydrates
78g
(26%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Cholesterol
62mg
(21%)
Sodium
266mg
(11%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Nutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 62mg | 21% |
| Sodium | 266mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
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