Description
These Pumpkin Streusel Donuts are a delightful fall treat featuring moist pumpkin-flavored donuts topped with a buttery brown sugar streusel and finished with a sweet cinnamon glaze. Perfect for breakfast or a cozy snack, they combine warm spices and a tender crumb with a satisfying crunch.
Ingredients
Scale
Donut Batter
- 1/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup pure pumpkin puree
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons ground cinnamon
Streusel Topping
- 1/2 cup light brown sugar (packed)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
Cinnamon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a donut pan thoroughly with baking spray to prevent sticking and set it aside.
- Make Donut Batter: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until fully combined. Mix in the pumpkin puree until incorporated evenly.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, kosher salt, ground cloves, nutmeg, ginger, and cinnamon. Gradually add the dry ingredients to the wet mixture and beat until well combined. The batter will be thick and dense.
- Fill Donut Pan: Spoon the thick batter into a large resealable plastic bag and snip off a bottom corner. Pipe the batter evenly into the prepared donut molds, filling each about halfway to allow room for rising.
- Prepare Streusel Topping: In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter using a fork until the mixture is crumbly. Generously sprinkle the streusel mixture over the piped batter in each donut cavity, pressing gently so it adheres and fills the cavities completely.
- Bake Donuts: Place the donut pan in the preheated oven and bake for 13 to 15 minutes, or until a toothpick inserted into the donuts comes out clean and the streusel topping is set.
- Cool Donuts: Remove the pan from the oven and let the donuts cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely before glazing.
- Make Cinnamon Glaze and Drizzle: In a small bowl, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed), and cinnamon until smooth and pourable. Drizzle the glaze evenly over the cooled donuts. Allow the glaze to set for about 5 minutes before serving.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- Ensure your butter is softened, not melted, when creaming with sugar for a light batter.
- Using a piping bag or resealable bag to fill the donut pan helps achieve even shapes and minimal mess.
- Allow the donuts to cool fully before glazing to prevent the glaze from melting off.
- These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Make sure to press the streusel topping firmly so it bakes into the donut and doesn’t fall off.
Nutrition
- Serving Size: 1 donut
- Calories: 438 kcal
- Sugar: 50 g
- Sodium: 266 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 62 mg
