Baked Pumpkin Streusel Doughnuts – Deliciously moist and fluffy spiced pumpkin doughnuts that are BAKED, not fried, topped with a crunchy cinnamon streusel, and drizzled with a sweet glaze!

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

I love baking doughnuts, they are just so quick and simple to make. I love baking doughnuts rather than frying them; less mess, and much healthier. And if you haven’t noticed, I already have a few baked doughnut recipes on my blog. 😉

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

Today, I bring you my most deliciously moist and fluffy Baked Pumpkin Streusel Doughnuts!

I absolutely love these pumpkin doughnuts. They are super quick and easy to make, they’re scrumptiously moist and fluffy, topped with a slightly crunchy cinnamon streusel, and the best part? They are BAKED, not fried!

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

These Baked Pumpkin Doughnuts would make the perfect autumn breakfast or snack. I can just imagine being http://www.onlinepharmacytabs.com curled up on the sofa, covered in a blanket, watching a scary film (because Halloween!), and devouring one of these doughnuts. Sounds good to me!

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

To make the doughnuts, simply whisk together the dry ingredients in one bowl, and the wet ingredients in another. Combine the two mixtures together, and spoon the batter into a greased doughnut pan. Using a fork, mix together the streusel ingredients until the mixture resembles coarse crumbs, then sprinkle the streusel over the doughnut batter. You’ll want to bake them at 180C/350F/Gas 4 for about 5 – 7 minutes. Drizzle with a sweet glaze.

Enjoy warm, or store them, covered, at room temperature for up to 2 days. You can also freeze these doughnuts for up to 2 months. Be sure to thaw them overnight in the fridge!

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

Enjoy!

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog
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Baked Pumpkin Doughnuts

Deliciously moist and fluffy spiced pumpkin doughnuts that are BAKED, not fried, topped with a crunchy cinnamon streusel, and drizzled with a sweet glaze!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yields 12 doughnuts

Ingredients

For the Doughnuts

  • 2 cups plain/all-purpose flour 250g
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1/2 cup light or dark brown sugar 100g
  • 1/2 cup Greek style yoghurt 120ml
  • 2 tablespoons unsalted butter 30g, melted
  • 3/4 cup canned pumpkin puree 170g

For the Cinnamon Streusel

  • 1/4 cup caster/granulated sugar 50g
  • 2 tablespoons plain/all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter 14g

For the Glaze

  • 1 cup icing/powdered sugar 125g
  • 1 - 2 tablespoons water

Instructions

For the Cinnamon Streusel

  1. Using a fork, mix together the butter, sugar, flour, and cinnamon until the mixture resembles coarse crumbs. Set aside.

For the Doughnuts

  1. Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the egg, sugar, yoghurt, melted butter, and pumpkin puree until combined.
  4. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. The batter will be quite thick. Spoon the batter into the prepared doughnut pan and smooth out. You could also use a piping bag to pipe the batter into the pan; much quicker and less mess! Sprinkle a generous amount of streusel over each doughnut. Bake for 10 - 12 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before transferring them to a wire rack to cool, or eat warm!

For the Glaze

  1. Whisk together the icing sugar and water until smooth. It should be fairly thick and runny. Drizzle over the cooled doughnuts.

Notes

Leftover doughnuts can stored, covered, at room temperature for up to 2 days. Doughnuts freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

Baked Pumpkin Streusel Doughnuts | marshasbakingaddiction.com @marshasbakeblog

21 Comments

21 comments on “Baked Pumpkin Streusel Doughnuts”

  1. Okay, watching a scary movie with a BIG plate of these donuts is all that I need right now! Also, Halloween is always the best reason around! 😉 I totally know and love all of your doughnut (yep, I had to spell it this way the second time around) recipes. This gorgeous pumpkin streusel one looks like yet another winner to add to the books! Hope you’re having an awesome start to the week, Marsha! 🙂 Pinned!

  2. Pumpkin & streusel????? Pinned! I’m totally with you on the baked doughnut part too. If I can get my hands on doughnuts without having to face the fear of hot oil it’s a total win in my book.

  3. Can you use this same recipe but just put it in a muffin tin? It looks sooo yummy but I don’t have a doughnut pan…

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