These Baked Pumpkin Donuts With Streusel Topping have a moist and springy pumpkin donut base and a fabulous sweet and crunchy streusel topping.
Hey, friend, happy very nearly almost fall! If you’ve been here a while, you know that every year around this time I post a new pumpkin donut recipe using my favorite baked pumpkin donut as a base. So far we’ve had:
- 2016: Pumpkin Donuts With Maple Glaze
- 2017: Cinnamon Sugar Pumpkin Donuts
- 2018: Pumpkin Donuts With Cream Cheese Glaze
This year, I thought it was about time to add streusel to make Pumpkin Donuts With Streusel Topping (or as I’ve been calling them, Coffee Cake Pumpkin Donuts).
Guys, I’m so excited for you to try these because streusel truly does make everything magical and delicious.
The baked donuts are their usual moist and springy and spicy little selves, and the streusel topping is sweet and crunchy and so, so good when paired with pumpkin. You’re going to love it.
This is the point where I’d usually walk you through the recipe, but this pumpkin donut recipe is really, really easy, and doesn’t need any extra tips or tricks for success (everything you need to know is in the recipe card—you’ll do great), so I’m skipping right to the streusel, because making streusel isn’t hard, but it can get messy if you don’t know what you’re expecting.
How to Make Streusel (for Pumpkin Donuts)
This streusel is made with 3 ingredients, flour, brown sugar, and softened butter. It’s my current favorite streusel recipe, and if you like to add streusel to things (like Banana Muffins or Blueberry Muffins), I highly recommend bookmarking it for later.
1. Start with cool room temperature butter. This means that the butter should be soft enough that you can squish an indentation into it with your finger fairly easily, but it should not be too soft or at all melty.
2. Combine all three ingredients in a small-to-medium bowl and use a fork or your fingers to squish all three ingredients until crumbs form and the mixture clumps. Refrigerate the streusel while you make your donut batter.
Don’t skip or forget refrigeration! Cold streusel is much more likely to hold its shape and stay crunchy while baking.
3. When you’re ready to use, drop the streusel crumbles on top of your unbaked donuts. If the crumbles are too large, you can break them apart, and if they seem too fine, you can squish them together like clay before adding them.
Don’t break up your crumbles too much, because they will melt into the baked goods if they are too fine.
4. Then you bake your donuts, and about 10 minutes later, your streusel comes out crunchy and wonderful.
Pumpkin Donuts with Streusel Topping Recipe Notes
- Baked donuts are best on the first day, but leftovers can be stored in an airtight container at room temperature.
- This recipe will not use up a full can of pumpkin puree. For ideas on what to do with the leftovers, check out my post What to Do With Leftover Pumpkin Puree.
- For more recipes with streusel topping, you might enjoy Dutch Apple Pie, Pumpkin Pie Bars, and Cinnamon Apple Muffins.
Baked Pumpkin Donuts with Streusel Topping
- 1/4 cup (30g) all-purpose flour
- 3 tablespoons (38g) brown sugar
- 2 tablespoons (1oz) butter softened
- 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
- 1/4 cup (30g) powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
- 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.
- 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.
- 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!
Donuts Adapted From Live Well Bake Often
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