Pumpkin Coffee Cake Donuts (Baked, Not Fried!)
Looking for a great baked pumpkin donuts recipe? These pumpkin coffee cake donuts are incredible. Topped with cinnamon streusel, and glazed to perfection, these pumpkin spice donuts are perfect with a cup of coffee or PSL!
Equipment
- Silicone Donut Pan Set These silicone donut pans (set of 2), by Wilton are fantastic for baking donuts. Non-stick for easy removal!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 (13.25 oz. box) Spice Cake Mix
- 1 cup pumpkin puree
- 2 eggs
- 3 Tablespoons butter melted
Cinnamon streusel topping:
- 1/2 cup brown sugar or Swerve brown sugar substitute
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 Tablespoons butter melted
Glaze:
- 1 cup powdered sugar or Swerve confectioners sugar substitute
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- In a bowl, make the streusel topping. Combine the flour, brown sugar, cinnamon, nutmeg and melted butter. Use a fork to mix together. Consistency should be crumbly and gravel-like.
- In a mixing bowl, mix together the donut batter. Combine the spice cake mix, pumpkin, eggs and 3 Tbsp. of melted butter. Use a hand mixer, stand mixer or manually whisk with a whisk. Batter will be very thick. Transfer the batter to a resealable gallon-sized plastic bag. Cut off one of the corners to create a 3/4" opening. Set bag aside.
- Begin piping the pumpkin donut batter into the donut cavities of the donut pan. Top the batter of each donut with 1-2 Tbsp. of streusel topping.
- Bake the donuts at 350 degrees for 9-10 minutes. Once done baking, let the donuts cool in the pan for about 5 minutes before transferring to a wire cooling rack. Repeat the process until all batter is baked into donuts.
- Once donuts are baked and on cooling rack. Mix together the glaze. In a bowl, combine the powdered sugar, milk and vanilla. Mixture should be thick enough to coat the back of a spoon. Drizzle the glaze over the donuts. Enjoy right away. Let the glaze dry to room temperature before storing the donuts.
Notes
Cake mix options: if you cannot find a spice cake mix, substitute a yellow cake mix, plus 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. ground cloves. You can also use sugar free and gluten free cake mixes.
Storage: donuts can be stored in an airtight container at room temperature. Donuts will keep at room temperature for up to 3 days. Refrigerated, the donuts will keep for up to 7 days. Frozen, donuts will keep for up to 3 months.
Muffin/Cupcake Pan Option: Don't have a donut pan? You can make these donuts in a muffin pan. Line the cups with paper liners or silicone baking cups. Fill the cups 3/4 full with the batter, add the streusel topping. Bake at 350° for 18-20 minutes. Once the muffin donuts come out of the oven, drizzle with glaze.
Nutrition
Serving: 1gCalories: 156kcalCarbohydrates: 29gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 22mgSodium: 186mgFiber: 1gSugar: 18g
Tried this recipe?Let us know how it was!