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Pumpkin Streusel Donuts

Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts today! All the delicious flavors of fall in one breakfast treat!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 donuts
Calories: 438 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degree F. Spray donut pan with baking spray. Set aside.
  2. In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
  3. 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.
  4. 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).
  5. Bake in 375 degree oven for about 13-15 minutes.
  6. Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
  7. 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.

Nutrition Information

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

% 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.