Description
These Pumpkin Streusel Donuts with Spiced Maple Glaze are fluffy, moist, and packed full of flavor. Topped with an irresistible streusel topping and finished with a drizzle of lightly spiced maple glaze, these donuts are the perfect fall treat!
Ingredients
- FOR THE STREUSEL TOPPING:
- ¾ cups All-purpose Flour
- ½ cups Packed Light Brown Sugar
- ½ teaspoons Ground Cinnamon
- ⅛ teaspoons Table Salt
- 5 Tablespoons Unsalted Butter, melted
- FOR THE PUMPKIN DONUTS:
- 1-¾ cup All-purpose Flour
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Allspice
- 2 Eggs
- ¾ cups Dark Brown Sugar, Lightly Packed
- ⅓ cups Granulated Sugar
- 2 teaspoons Navel Orange Zest
- 1 teaspoon Lemon Zest
- ½ cups Canola Oil
- 1-¼ cup Pumpkin Puree
- FOR THE MAPLE GLAZE:
- ¾ cups Powdered Sugar
- 2 Tablespoons Milk
- 2 Tablespoons Maple Syrup
- ½ teaspoons Vanilla Extract
- 1 pinch Ground Cloves
Preparation
For the streusel:
In a small bowl, stir flour, brown sugar, cinnamon, and salt. Drizzle melted butter over dry ingredients and stir until thoroughly combined—the mixture should feel clumpy and not sandy when gently squeezed between your fingertips. If mixture is still too dry, add a little more melted butter until you reach the right consistency. Set streusel aside.
For the donuts:
Preheat oven to 325°F. Spray donut pans generously with baking or cooking spray and set aside.
In a medium-sized bowl, combine dry ingredients, whisking to combine.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium-high speed for 2 minutes, or until lightened in color. Add brown sugar, a little at a time, beating briefly after each addition. With the mixer still running, slowly pour in granulated sugar, scraping down sides of bowl as needed.
Next, add citrus zest and beat for 1 minute, again scraping down sides of bowl as needed. Reduce mixer speed to medium-low and pour in oil in a slow and steady stream, beating for 2 minutes, or until thoroughly combined. Reduce mixer speed to low and add pumpkin puree, mixing until thoroughly combined.
Switch to the paddle attachment and add dry ingredients in two additions, mixing for about 10 seconds, until just combined. Remove bowl from mixer, and give 1 to 2 good stirs with a spatula to make sure all ingredients are combined.
Fill each donut cavity about ¾ full. Sprinkle streusel evenly over the tops of each donut, breaking up any large clumps (largest crumbs should be about the size of peas).
Bake for 15–22 minutes (baking time varies based on type of pan), or until an inserted toothpick comes out with moist crumbs attached when inserted. Remove from oven and place pan/s on a cooling rack to cool. Allow donuts to cool completely before removing from pans.
Before serving, prepare the glaze.
For the glaze:
Combine ingredients into a small bowl and whisk to combine. If you feel glaze is too thick, add a little more milk until it reaches desired consistency (make sure glaze is not too thin!).
Place cooled donuts on a rack set over parchment or wax paper. Drizzle glaze evenly over each donut and serve.
Notes:
• Baking times depend on the type of donut pan you use. I recommend starting with the lowest time and going from there.
• If you are using a silicone pan, make sure the donuts are completely cool before removing them.
• Yields 10-12 donuts, depending on pan size.
• These are the best when eaten fresh but can also be stored at room temperature in an airtight container (or covered in plastic wrap) for up to 5 days.
