Pumpkin Streusel Donuts

Ah, pumpkin season. It sneaks up on you like the urge to sneak out of bed in the middle of the night to raid the fridge. Let me introduce you to my cozy companions for chilly mornings or lazy afternoons: Pumpkin Streusel Donuts. Friends, these are like autumn in your mouth, and they have this incredible mix of soft, warm pumpkin goodness and the crispy, sweet streusel that makes you forget about everything else in the moment. Trust me, one bite and you’ll be dunking them straight into hot coffee like it’s the new national sport.

You know how some recipes instantly worm their way into your family’s heart? This is that. My husband (bless his heart) can devour at least three in one sitting and still look at me like, “Are you hiding more?” The kids? They just pop these into their mouths and run off to leave a trail of crumbs sprinkled all over the house. I can’t even pretend to be upset because these donuts have basically become a delicious centerpiece of our weekends. Who knew a donut could bring a household together while being a little crumbly bundle of comforting joy?

Why You’ll Love This Pumpkin Streusel Donuts

1. These donuts will make your house smell like you’ve just been hugged by a pumpkin spice cloud.
2. Who doesn’t need more excuses to eat donuts without leaving the house?
3. They take the concept of breakfast to another level — from “morning meal” to “best life choice of today.”
4. Sweet, crunchy streusel topping. Enough said.

How to Make It

Alright, listen up—making these is like telling a good story: You start with your basic characters (flour, sugar, etc.), add in the plot twist (pumpkin puree and spices), and finally sprinkle on the tension (streusel). Get your trusty mixing bowl and whisk at the ready, then dive into the chaos. Mix all your dry stuff like you’re negotiating peace, then invite the wet ingredients to join the party — but gently. Swirl it all together just enough — overdoing it will make it tough like Uncle Bob’s stories. Heap this glorious batter into a donut pan, pile the streusel like you’re doing a construction project, and bake till they’re golden and irresistible. Failures, mishaps, and glorious smudges of batter are all part of the charm.

Ingredient Notes

– Pumpkin Puree: It’s the star here, duh. Make sure it’s puree and not pumpkin pie mix — unless chaos is your goal.
– Streusel: Do not skip! It’s the magically crunchy contrast to all the soft-going-on-spongy donut goodness.
– Spices (Cinnamon, Nutmeg, Cloves): Don’t be stingy. Just smell them, sniff again, then confidently add them. I’ve gone overboard once; my house smelled like a spice market — no regrets!

Recipe Steps:

1. Preheat the oven to 350°F (175°C) because hot ovens make everything better.
2. In a bowl, mix up the dry ingredients (flour, baking powder, spices) like you’re smoothing out life’s wrinkles.
3. Add wet ingredients (egg, pumpkin puree, etc.) and combine with love — don’t whip them into a frenzy.
4. Scoop, plop, and spread dough into a donut pan. A messy symmetry is your goal.
5. Top with streusel like your life depends on a sugar high.
6. Bake for 15-18 minutes and leave them to cool — or not. Zero judgment here.

What to Serve It With

These donuts are basically best friends with any warm drink. Sip on a spicy chai, or go basic with a pumpkin latte. Want to break rules? No one’s judging you for pairing these with a nice tall glass of cold milk.

Tips & Mistakes

One time I tried to make these while immensely sleepy. Result? Forgetting the baking powder and creating pumpkin hockey pucks. Well, lesson learned: caffeine first, baking second.

Storage Tips

Leftovers? Ha, you’re funny. If you managed the impossible, throw them in an airtight container, and let them chill in the fridge. They’ll still be pretty fabulous cold or zapped quickly in the microwave. Breakfast donuts? No such thing as guilt here.

Variations and Substitutions

So, let’s talk remix. No brown sugar? Try maple syrup or honey; things will still taste fab. Want them gluten-free? Just sub the flour with your fave gluten-free mix and own it. No one ever turned away a donut because it was slightly different.

Frequently Asked Questions

Pumpkin Streusel Donuts

These moist and fluffy pumpkin streusel donuts are the perfect fall treat, topped with a crunchy cinnamon sugar streusel.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cup granulated sugar
• ▢ 0.25 cup brown sugar packed
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 2 teaspoons ground cinnamon
• ▢ 0.5 teaspoon ground nutmeg
• ▢ 0.25 teaspoon ground cloves
• ▢ 1 cup pumpkin puree not pumpkin pie filling
• ▢ 0.5 cup milk whole or 2%
• ▢ 2 large eggs
• ▢ 0.25 cup vegetable oil
• ▢ 1 teaspoon vanilla extract

Streusel Topping

• ▢ 0.5 cup all-purpose flour
• ▢ 0.25 cup brown sugar packed
• ▢ 1.5 teaspoons ground cinnamon
• ▢ 3 tablespoons unsalted butter cold, cut into cubes

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and grease a donut pan.
• In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a separate bowl, whisk together pumpkin puree, milk, eggs, vegetable oil, and vanilla extract until smooth.
• Pour wet ingredients into dry ingredients and mix until just combined; do not overmix.
• Fill each donut cavity about 3/4 full with batter.
• Combine streusel ingredients in a bowl and use a fork or pastry cutter to mix until crumbly.
• Sprinkle streusel evenly over each donut.
• Bake donuts for 12-15 minutes or until a toothpick inserted comes out clean.
• Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store donuts in an airtight container for up to 3 days or freeze for longer storage.