Description
These Pumpkin Streusel Donuts are a delightful autumn treat, featuring moist pumpkin-infused cake donuts topped with a buttery cinnamon streusel and finished with a sweet cinnamon glaze. Perfect for breakfast or a seasonal snack, these baked donuts combine warm spices and a tender crumb for an irresistibly flavorful bite.
Ingredients
Scale
For the Donuts:
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup pure pumpkin puree
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
For the Streusel:
- ½ cup light brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a donut pan with baking spray to prevent sticking and set it aside.
- Mix Donut Batter: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is creamy and light. Add the large egg and vanilla extract, beating until fully combined.
- Add Pumpkin and Dry Ingredients: Blend in the pure pumpkin puree. In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, ground cloves, nutmeg, ground ginger, and cinnamon. Gradually add these dry ingredients to the wet mixture and beat until well combined. The batter will be thick.
- Pipe Batter into Pan: Transfer the thick batter into a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared donut pan cavities, filling each about halfway.
- Prepare and Add Streusel: In a small bowl, mix the light brown sugar, flour, and cinnamon. Stir in the melted butter using a fork until mixture resembles coarse crumbs. Generously sprinkle the streusel topping over the pumpkin batter in each donut cavity, pressing gently to fill the donut cavity completely.
- Bake Donuts: Place the donut pan in the preheated oven and bake for about 13 to 15 minutes, or until a toothpick inserted into the donut comes out clean.
- Cool Donuts: Remove the pan from the oven and let the donuts cool in the pan for about 5 minutes. Then, transfer them to a wire rack and cool completely.
- Prepare Glaze: Whisk together the powdered sugar, cinnamon, and 1 tablespoon of milk in a small bowl. Add more milk as needed to achieve a pourable consistency for drizzling.
- Glaze Donuts: Drizzle the glaze over the cooled donuts and allow it to set for about 5 minutes before serving. Enjoy your pumpkin streusel donuts!
Notes
- Storage: Once baked and cooled, store the donuts in an airtight container or Ziploc freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Pumpkin Pie Spice Alternative: Instead of using cloves, nutmeg, ginger, and cinnamon individually, substitute with 3½ teaspoons of pumpkin pie spice mix for convenience.
- Mini Muffins: For donut holes, use a mini muffin pan and bake at 350°F for about 8 minutes.
- Glaze Consistency: Start by adding 1 tablespoon of milk to the glaze and whisk. Add more milk as needed to get a glaze that’s pourable but not too runny.
- Donut Filling: Fill each donut cavity only halfway with batter. The streusel topping will fill the rest and create a delicious crust.
- For additional tips, tricks, and substitutions, refer to the blog post associated with this recipe.
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
