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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, and my Baked Banana Bread 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

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Baked Pumpkin Streusel Doughnuts

Baked Pumpkin Streusel Doughnuts

Yield: 12 doughnuts
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

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

Ingredients

For the Doughnuts

  • 2 cups (250g) plain/all-purpose flour
  • 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 (100g) light or dark brown sugar
  • 1/2 cup (120g) Greek style yoghurt
  • 2 tablespoons (30g) unsalted butter, melted
  • 3/4 cup (170g) canned pumpkin puree

For the Cinnamon Streusel

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

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 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.
  5. 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.
  6. 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.

Nutrition Information:
Yield: 12 doughnuts Serving Size: 1 doughnut
Amount Per Serving: Calories: 269Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 177mgCarbohydrates: 56gFiber: 1gSugar: 37gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Amy

Sunday 11th of October 2020

These are very light and moist with perfect pumpkin spice flavor. I baked mine 10 min.

Sabrina Zaragoza

Tuesday 8th of November 2016

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

Marsha

Tuesday 8th of November 2016

Thanks, Sabrina!

Allie | In This Kitchen

Sunday 9th of October 2016

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

Marsha

Sunday 9th of October 2016

Thanks, Allie!

JJ

Sunday 9th of October 2016

Could you also use a muffin tin for this??

Marsha

Sunday 9th of October 2016

Yes, you can make muffins out of this recipe :)

JJ Hansen

Sunday 9th of October 2016

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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