Doughnuts/ Halloween & Autumn

Baked Pumpkin Streusel Doughnuts

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 drizzled with a glaze on a marble background.

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! See my Baked Double Chocolate Orange Doughnuts, Baked Banana Bread Doughnuts, Pink Glazed Easter Doughnuts.

Pumpkin Streusel Doughnuts in a doughnut pan before being baked.

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 drizzled with a glaze on a wire rack.

Baked Pumpkin Streusel Doughnuts

These Baked Pumpkin Doughnuts would make the perfect autumn breakfast or snack. I can just imagine being 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!

Close-up of Baked Pumpkin Streusel Doughnuts on a marble background.

Baked Pumpkin Streusel Doughnuts with a bite taken out of one of them on marble background.

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!

A stack of four glazed Baked Pumpkin Streusel Doughnuts with a bite taken out of the top doughnut.

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! #bakeddonuts #pumpkindonuts #pumpkinrecipes

Try these delicious doughnuts next!


5 from 1 vote
Baked Pumpkin Streusel Doughnuts
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Yields: 12 doughnuts
Calories: 221 kcal
Deliciously moist and fluffy spiced pumpkin doughnuts that are BAKED, not fried, topped with a crunchy cinnamon streusel, and drizzled with a sweet glaze!
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
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.

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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Kelly Lynn's Sweets and Treats
    1st October 2016 at 2:11 pm

    Looks sooooo yummy! Pinned it and totally plan on making these!

    • Reply
      1st October 2016 at 2:37 pm

      Thanks, Kelly!

  • Reply
    Natalie | Natalie's Food & Health
    1st October 2016 at 3:22 pm

    OMG !!! I totally have to try these. Doughnuts look absolutely delicious. And look at that cinnamon streusel topping… and that glaze… just yummy! 🙂

    • Reply
      1st October 2016 at 6:04 pm

      Thanks, Natalie! 😀

  • Reply
    Cheyanne @ No Spoon Necessary
    2nd October 2016 at 8:20 pm

    Baked donuts are the only type of donuts I’ll eat anymore, so these are right up my alley!! Absolutely LOVE that cinnamon streusel topping and sweet glaze! Fall flavored perfection up in here! Cheers, Marsha!

    • Reply
      3rd October 2016 at 8:23 am

      Thanks, Cheyanne! 🙂

  • Reply
    Demeter | Beaming Baker
    3rd October 2016 at 6:14 pm

    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!

    • Reply
      4th October 2016 at 4:28 pm

      Thanks, Demeter! You too! 🙂

  • Reply
    4th October 2016 at 4:02 am

    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.

    • Reply
      4th October 2016 at 4:27 pm

      Thanks, Fiona!

  • Reply
    Nicole @ Young, Broke and Hungry
    5th October 2016 at 2:34 am

    Baked doughnuts vs fried doughnuts – baked always wins hands down. These pumpkin doughnuts look delightful especially with that strudel!

    • Reply
      5th October 2016 at 9:08 am

      Thanks, Nicole!

  • Reply
    5th October 2016 at 9:13 pm

    Streusel+pumpkin+doughnut= one happy me! These look perfect, Marsha!

    • Reply
      6th October 2016 at 10:39 am

      Thanks, Amanda!

  • Reply
    JJ Hansen
    9th October 2016 at 5:32 am

    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…

  • Reply
    9th October 2016 at 5:35 am

    Could you also use a muffin tin for this??

    • Reply
      9th October 2016 at 10:29 am

      Yes, you can make muffins out of this recipe 🙂

  • Reply
    Allie | In This Kitchen
    9th October 2016 at 9:14 pm

    Streusel + donut together sounds HEAVENLY. I can’t say I’ve ever had it before but looks absolutely perfect!

    • Reply
      9th October 2016 at 10:07 pm

      Thanks, Allie!

  • Reply
    Sabrina Zaragoza
    8th November 2016 at 5:02 am

    Love pumpkin!!! Your doughnuts look amazing and thanks so much for sharing them with us!

    • Reply
      8th November 2016 at 7:32 am

      Thanks, Sabrina!

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