Baked Pumpkin Donuts with Streusel Topping

Name: Baked Pumpkin Donuts with Streusel Topping
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ¼ cup All-Purpose Flour (1/4 cup (30g) all-purpose flour + 1 cup (120g) all-purpose flour (measured by weight or using the spoon and sweep method*)); 3 tbsp Brown Sugar (3 tablespoons (38g) brown sugar + 1/3 cup (66g) brown sugar); 4 tbsp Unsalted Butter (2 tablespoons (1oz) butter (softened) + 2 tablespoons (1oz) butter); 1 tsp Baking Powder (1 teaspoon baking powder); ½ tsp Cinnamon (1/2 teaspoon cinnamon *); 0.13 tsp Ginger (1/8 teaspoon ground ginger); 0.13 tsp Nutmeg (1/8 teaspoon ground nutmeg); 0 pieces Ground Cloves (Pinch ground cloves); ¼ tsp Table Salt (1/4 teaspoon salt); ⅓ cup Pumpkin Purée (1/3 cup (81g) pumpkin puree); 1 piece Egg (1 large egg); ¼ cup Whole Milk (1/4 cup milk (any percentage) + 1-2 teaspoons milk — up to 2); ¼ cup Icing Sugar (1/4 cup (30g) powdered sugar); ¼ tsp Vanilla (1/4 teaspoon vanilla extract)

Baked Pumpkin Donuts with Streusel Topping - Breakfast,Dessert (American)

30 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

All-Purpose Flour1 ¼ cup · 1/4 cup (30g) all-purpose flour + 1 cup (120g) all-purpose flour (measured by weight or using the spoon and sweep method*)
Brown Sugar3 tbsp · 3 tablespoons (38g) brown sugar + 1/3 cup (66g) brown sugar
Unsalted Butter4 tbsp · 2 tablespoons (1oz) butter (softened) + 2 tablespoons (1oz) butter
Baking Powder1 tsp · 1 teaspoon baking powder
Cinnamon½ tsp · 1/2 teaspoon cinnamon *
Ginger0.13 tsp · 1/8 teaspoon ground ginger
Nutmeg0.13 tsp · 1/8 teaspoon ground nutmeg
Ground Cloves0 pieces · Pinch ground cloves
Table Salt¼ tsp · 1/4 teaspoon salt
Pumpkin Purée⅓ cup · 1/3 cup (81g) pumpkin puree
Egg1 piece · 1 large egg
Whole Milk¼ cup · 1/4 cup milk (any percentage) + 1-2 teaspoons milk — up to 2
Icing Sugar¼ cup · 1/4 cup (30g) powdered sugar
Vanilla¼ tsp · 1/4 teaspoon vanilla extract

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Steps

1Streusel
2Preheat your oven to 350°F and grease donut pan.
3In a medium bowl, combine flour, brown sugar, and softened butter. Use a fork or your fingers to mix until clumps form and no dry flour remains in the bowl. Place in refrigerator.
4Pumpkin Donuts
5In a small, microwave-safe bowl, melt butter in the microwave and set aside to cool slightly.
6In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
7In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
8Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
9Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this should make exactly 6 donuts.
10Take streusel out of the refrigerator and crumble mixture over the top of the batter, being careful not to break up the streusel too much.
11Bake for 9 to 11 minutes, until a toothpick inserted into the center of the donuts comes out with just a few moist crumbs or the tops of the donuts just spring back when pressed with a finger.
12Cool the donuts in the donut pan until cool enough to handle and then gently remove each donut and transfer to a cooling rack. Cool for about 15 minutes before glazing.
13Glaze
14In a small bowl, whisk together powdered sugar, 1 teaspoon of the milk, and vanilla. Add more milk as needed until you get a glaze that is just pourable. Drizzle over the donuts, allow 5 minutes to set, and enjoy!