Description
Delight in these moist and flavorful Pumpkin Streusel Donuts, perfectly spiced with cloves, nutmeg, ginger, and cinnamon. Topped with a crunchy brown sugar streusel and a smooth cinnamon glaze, these baked donuts are a cozy autumn treat ready in just 25 minutes.
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 ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray your donut pan thoroughly with baking spray to ensure the donuts release easily after baking. Set aside.
- Make Donut Batter: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes creamy and light. Then, add the large egg and vanilla extract, beating until fully incorporated. Blend in the pumpkin puree until evenly mixed.
- Add Dry Ingredients: In a separate bowl or directly, sift together the all-purpose flour, baking powder, baking soda, kosher salt, and the warm spices—ground cloves, nutmeg, ginger, and cinnamon. Gradually add this dry mixture to the wet ingredients and beat until everything is well combined. The batter will be quite thick.
- Pipe Batter into Pan: Spoon the thick batter into a large resealable plastic bag and snip off one corner to create a piping bag. Pipe the batter evenly into the prepared donut pans, filling each cavity about halfway.
- Prepare and Add Streusel: In a small bowl, combine the brown sugar, flour, ground cinnamon, and melted butter for the streusel topping. Use a fork to mix until crumbly. Generously sprinkle the streusel mixture over each donut cavity, pressing gently so it adheres and fills the top layer completely.
- Bake Donuts: Bake in the preheated oven at 375°F for 13-15 minutes, or until a toothpick inserted into the donuts comes out clean.
- Cool Donuts: Remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Then carefully remove them from the pan and transfer to a wire rack to cool completely.
- Prepare Glaze and Finish: Whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed), and cinnamon until smooth and pourable. Drizzle the glaze generously over the cooled donuts. Let the glaze set for about 5 minutes before serving.
Notes
- Bake a fresh batch of these moist pumpkin donuts topped with a crunchy brown sugar streusel and sweet cinnamon glaze, ready in just 30 minutes total.
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Ensure the donuts are completely cooled before glazing to prevent the glaze from melting off.
- If you don’t have a piping bag, spoon the batter carefully into the donut cavities and smooth tops with a spoon.
- Store leftovers in an airtight container for up to 3 days; glaze may harden slightly but remains delicious.
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
