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5 from 1 vote

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!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Doughnuts
Keyword: doughnuts, pumpkin
Servings: 12 doughnuts
Calories: 269kcal
Author: Marsha

Ingredients

For the Doughnuts

  • 2 cups (250g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 large egg
  • ½ cup (100g) light or dark brown sugar
  • ½ cup (120g) Greek style yoghurt
  • 2 tablespoons (30g) unsalted butter melted
  • ¾ cup (170g) canned pumpkin puree

For the Cinnamon Streusel

  • ¼ cup (50g) caster/granulated sugar
  • 2 tablespoons plain/all-purpose flour
  • ½ 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

  • Using a fork, mix together the butter, sugar, flour, and cinnamon until the mixture resembles coarse crumbs. Set aside.

For the Doughnuts

  • Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  • Whisk together the egg, sugar, yoghurt, melted butter, and pumpkin puree until combined.
  • 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

  • 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

Serving: 1doughnut | Calories: 269kcal | Carbohydrates: 56g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 177mg | Fiber: 1g | Sugar: 37g