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Pumpkin Donuts With Streusel
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Baked Pumpkin Donuts with Streusel Topping

These Baked Pumpkin Donuts With Streusel Topping have a moist and springy pumpkin donut base and a fabulous sweet and crunchy streusel topping. 
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Servings 6 donuts
Calories 269kcal
Author Tracy

Ingredients

Special Equipment

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

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

Calories: 269kcal