Baked Pumpkin Donuts with Streusel Topping and Maple Glaze Drizzle

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.

These baked pumpkin donuts would be perfect with creamy caramel apple cider, homemade fall coffee syrups, or hot cocoa mix.

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.

Helpful Tools for Making Baked Pumpkin Donuts

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A donut pan is the main tool you need for baked pumpkin donuts. Mixing bowls, a whisk, measuring cups and spoons, and a piping bag or zip-top bag make it easier to mix and fill the pan neatly. A cooling rack is also helpful so the donuts cool evenly before adding the maple glaze drizzle.

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: Silicone 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 butter cold when making streusel so it stays crumbly instead of melting into your batter.

If you love cozy fall baking, you might also like my apple cider donut cake, chai spiced apple crisp, or pecan chocolate chip cookies.

Variations & Substitutions

• No pumpkin pie spice? Use 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoons 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 muffin pan. Just fill each cavity halfway and bake as directed. They’ll come out more like “pumpkin donut 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 Streusel Topping and Maple Glaze Drizzle

Soft baked pumpkin donuts topped with buttery streusel and a maple glaze drizzle. A perfect cozy fall treat for breakfast, brunch, or dessert.

Makes 12 to 16 donuts

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling Time 10 minutes mins

Total Time 40 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the donuts

• 1 cup canned pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ¼ cup melted butter or neutral oil
• ½ cup buttermilk or milk + 1 tsp vinegar
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice

For streusel topping

• ½ cup all-purpose flour
• ¼ cup brown sugar
• 1 tsp cinnamon
• pinch of salt
• 3 tbsp butter cold, cubed

For the maple glaze drizzle

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk more if needed for consistency
• pinch of salt

Equipment

• Donut Pan

Method

 

1. Preheat & prep – Heat oven to 350℉ . Grease donut pan.
2. Mix wet – Whisk pumpkin, sugars, eggs, butter, buttermilk, and vanilla until smooth.
   
3. Mix dry – In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
   
4. Combine – Fold dry into wet until just combined (don't overmix).
   
5. Fill pans – Spoon or pipe batter into the donut pan, filling each about 3/4 full.
   
6. Make streusel – Mix flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over the donuts.
   
7. 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.
   
8. Glaze drizzle – Whisk together glaze ingredients until smooth. Drizzle over cooled donuts with a spoon or piping bag.
   

Notes

• Use canned pumpkin puree, not pumpkin pie filling.
• Do not overmix the batter. Stir just until the flour disappears so the donuts stay soft.
• Fill each donut cavity about 3/4 full. Overfilling can make the donuts rise over the center hole.
• Keep the butter cold when making the streusel so it stays crumbly.
• Let the donuts cool before adding the maple glaze so the drizzle sets instead of melting into the donuts.
• Freeze unglazed donuts for up to 2 months. Thaw, then add the maple glaze before serving.