Hey, friend, happy very nearly almost fall! If you’ve been here a while, you know that every year around this time I post a new pumpkin donut recipe using my favorite baked pumpkin donut as a base. So far we’ve had:
2016: Pumpkin Donuts With Maple Glaze 2017: Cinnamon Sugar Pumpkin Donuts 2018: Pumpkin Donuts With Cream Cheese Glaze
This year, I thought it was about time to add streusel to make Pumpkin Donuts With Streusel Topping (or as I’ve been calling them, Coffee Cake Pumpkin Donuts). Guys, I’m so excited for you to try these because streusel truly does make everything magical and delicious. The baked donuts are their usual moist and springy and spicy little selves, and the streusel topping is sweet and crunchy and so, so good when paired with pumpkin. You’re going to love it. This is the point where I’d usually walk you through the recipe, but this pumpkin donut recipe is really, really easy, and doesn’t need any extra tips or tricks for success (everything you need to know is in the recipe card—you’ll do great), so I’m skipping right to the streusel, because making streusel isn’t hard, but it can get messy if you don’t know what you’re expecting.
How to Make Streusel (for Pumpkin Donuts)
This streusel is made with 3 ingredients, flour, brown sugar, and softened butter. It’s my current favorite streusel recipe, and if you like to add streusel to things (like Banana Muffins or Blueberry Muffins), I highly recommend bookmarking it for later.
Start with cool room temperature butter. This means that the butter should be soft enough that you can squish an indentation into it with your finger fairly easily, but it should not be too soft or at all melty.
Combine all three ingredients in a small-to-medium bowl and use a fork or your fingers to squish all three ingredients until crumbs form and the mixture clumps. Refrigerate the streusel while you make your donut batter. Don’t skip or forget refrigeration! Cold streusel is much more likely to hold its shape and stay crunchy while baking.
When you’re ready to use, drop the streusel crumbles on top of your unbaked donuts. If the crumbles are too large, you can break them apart, and if they seem too fine, you can squish them together like clay before adding them. Don’t break up your crumbles too much, because they will melt into the baked goods if they are too fine.
Then you bake your donuts, and about 10 minutes later, your streusel comes out crunchy and wonderful.
Pumpkin Donuts with Streusel Topping Recipe Notes
Baked donuts are best on the first day, but leftovers can be stored in an airtight container at room temperature. This recipe will not use up a full can of pumpkin puree. For ideas on what to do with the leftovers, check out my post What to Do With Leftover Pumpkin Puree. For more recipes with streusel topping, you might enjoy Dutch Apple Pie, Pumpkin Pie Bars, and Cinnamon Apple Muffins.
Donuts Adapted From Live Well Bake Often This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
