The first cool morning of fall always has me reaching for something warm and spiced. This year, it’s these baked pumpkin donuts with streusel and maple drizzle. Soft, tender, and loaded with cozy pumpkin spice flavor, they’re finished with a buttery cinnamon streusel topping that bakes right on. Best of all, the maple glaze drizzle that makes them hard to resist.
Forget the pumpkin spice latte – this is fall in donut form. They’re easy enough for a weekend baking project, yet they look like something you’d find in a farmhouse bakery window. In fact, whether you’re baking them for your family, a brunch table, or even a cozy gift for neighbors, these donuts will make your kitchen smell like autumn in under 30 minutes.
Why You’ll Love These Baked Pumpkin Donuts
- Baked, not fried – less fuss, no splattering oil.
- Double topping magic – crumbly streusel topping plus maple drizzle.
- Perfectly spiced – warm pumpkin spice in every bite.
- Fall show-stopper – beautiful for gatherings or a cozy treat with coffee.
Ingredients You’ll Need
For the donuts:
- pumpkin puree (I use Libby’s)
- brown sugar
- granulated sugar
- eggs
- melted butter or neutral oil
- buttermilk or milk + vinegar
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- pumpkin pie spice
For the streusel topping:
- all-purpose flour
- brown sugar
- cinnamon
- salt
- butter
For the maple glaze drizzle:
- powdered sugar
- maple syrup ( I love using a rich, dark grade like Vermont Maple Syrup)
- milk
- salt
Step-by-Step Instructions for Baked Pumpkin Donuts
Preheat & prep – First, heat your oven to 350℉ and grease the donut pan.
Mix wet – Next, whisk pumpkin, sugars, eggs, butter, buttermilk, and vanilla until smooth.
Mix dry – In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
Combine – After that, fold dry into wet until just combined (don’t overmix).
Fill pans – Spoon or pipe batter into the donut pan, filling each about 3/4 full.
Make streusel – Mix flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over the donuts.
Bake – Finally, bake for 14 to 16 minutes or until a toothpick comes out clean. Cool 5 minutes in pan, then remove from pan and cool on a rack.
Glaze drizzle – Meanwhile, whisk together glaze ingredients until smooth. Drizzle over cooled donuts with a spoon or piping bag.
Baked Pumpkin Donut Recipe Tips
- Fill carefully: 3/4 full is the sweet spot. Too little = flat donuts; too much = muffin-top overflow.
- Silicone vs metal pans: Silicon pans release easily, but let the donuts cool 8 -10 minutes before removing. Metal pans bake slightly faster and give a crispier edge.
- Don’t overmix: Stir batter until just combined. Overmixing makes donuts dense instead of tender.
- Streusel tip: Keep your cold when making streusel so it stays crumbly instead of melting into your batter.
Variations & Substitutions
- No pumpkin pie spice? Use 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoons of cloves.
- More crunch? Add chopped pecans or walnuts to the streusel.
Frequently Asked Questions
Can I use fresh pumpkin puree? Yes. Just make sure it’s well drained and not watery.
Do I need a donut pan? Yes! If you don’t have a donut pan, you can use a muffins pan. Just fill each cavity halfway and bake as directed. They’ll come out more like “pumpkin donuts muffins” but with the same cozy flavor.
Are these donuts fried or baked? This recipe makes baked pumpkin donuts, which means they are lighter and easier than traditional donuts. Plus cleanup is a breeze.
Can I make pumpkin donuts ahead of time? Yes. These baked donuts are best served fresh, but you can store them in an airtight container for up to 2 days. Reheat them in the microwave to bring that just baked texture.
Serving Ideas
- Pair with Creamy Caramel Apple Cider or a chai latte.
- Add them to a fall brunch spread.
- Wrap these baked pumpkin donuts in parchment paper with twine for a cozy homemade gift.
Storage & Freezing
- Room temperature: Store donuts in an airtight container for 2-3 days. The streusel may soften slightly but will still taste great.
- Refrigerate: Extend freshness up to 5 days by storing in the fridge. Warm for a few seconds in the microwave before eating.
- Freezing: Freeze unglazed donuts up to 2 months. Thaw overnight in the fridge, then add glaze before serving.
Looking for more fall baking? Don’t miss my Pecan Chocolate Chip Cookies with Caramel.
Baked Pumpkin Donuts with Steusel Topping and Maple Glaze Drizzle
Ingredients
Equipment
Method
- Preheat & prep – Heat oven to 350℉ . Grease donut pan.
- Mix wet – Whisk pumpkin, sugars, eggs, butter, buttermilk, and vanilla until smooth.
- Mix dry – In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Combine – Fold dry into wet until just combined (don't overmix).
- Fill pans – Spoon or pipe batter into the donut pan, filling each about 3/4 full.
- Make streusel – Mix flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over the donuts.
- Bake – 14 to 16 minutes or until a toothpick comes out clean. Cool 5 minutes in pan, then remove from pan and cool on a rack.
- Glaze drizzle – Whisk together glaze ingredients until smooth. Drizzle over cooled donuts with a spoon or piping bag.
Notes
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
