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baked pumpkin donuts with streusel and maple glaze drizzle

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
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
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.
    wet ingredients for baked pumpkin donuts with streusel and maple glaze drizzle
  3. Mix dry - In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
    dry ingredients for baked pumpkin donuts with streusel and maple glaze drizzle
  4. Combine - Fold dry into wet until just combined (don't overmix).
    combined wet and dry ingredients for baked pumpkin donuts with streusel and maple glaze drizzle
  5. Fill pans - Spoon or pipe batter into the donut pan, filling each about 3/4 full.
    donut pans filled with batter
  6. Make streusel - Mix flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over the donuts.
    baked pumpkin donuts with streusel and maple glaze drizzle
  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.
    baked pumpkin donuts on cooling rack
  8. Glaze drizzle - Whisk together glaze ingredients until smooth. Drizzle over cooled donuts with a spoon or piping bag.
    drizzling maple glaze on baked pumpkin donuts

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.