• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Cakes » Baked Pumpkin Crumb Donuts

Baked Pumpkin Crumb Donuts

October 17, 2021 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Pumpkin crumb donuts that are lower in fat since they’re baked not deep fried.

Baked pumpkin crumb donute

Pumpkin Donuts–A Fall Tradition

Nothing says autumn like all things pumpkin–especially donuts. Not sure which fall donut is number one; apple cider donuts or pumpkin donuts. For me, I love them both and give each equal time.

These pumpkin donuts do contain less fat since they’re baked not fried. I have to be honest here because what you’re eating is a donut-shaped muffin. However, that doesn’t mean they’re not good. Actually, they are wonderful, but I don’t want anyone to think they’re an exact copycat of traditional cake donuts.

You do need a special donut pan (affiliate link) to make these–that is if you want them donut shaped. How much you fill them is a learning curve. I found that filling the recesses almost to the top resulted in the best shape.

Just think of these, or any baked “donut” as a treat and you’re batting a thousand.

Baked pumpkin crumb donute

Crumbs Make Them Special

First, it’s up to you whether you ant crumbs. It doesn’t affect the recipe at all.

But I do think they make these donuts a special treat. Most folks love crumbs on cake or muffins so the addition of them is a natural. They are buttery and spicy so they go great and add a little crunch with each bite.

If you decide it’s not your bag, then leave them off but do glaze the donuts if you bypass the crumbs. The glaze will actually help keep them fresh.

Baked pumpkin crumb donute

Glaze Pulls It Together

If you use the crumbs and glaze these donuts, it’s the glaze that actually pulls it all together.

It adds that extra bit of sweetness that most of us appreciate. Another interesting thing is that the donut becomes a lot like a coffee cake. Cake, crumbs and glaze are what comes to mind (at least to me) as the basic components of a coffee cake.

The Recipe

 

Baked pumpkin crumb donute
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Baked Pumpkin Crumb Donuts

Tender and sweet fall treat
Prep Time20 mins
Cook Time18 mins
Course: Breakfast, Brunch, cakes, Snack
Cuisine: American
Keyword: baked donuts for fall, baked pumpkin donuts, pumpkin donuts
Servings: 12
Calories: 283kcal
Author: Judith Hannemann

Ingredients

  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups pumpkin puree solid pack not pie filling
  • 1 1/2 tsp pumpkin pie spice in UK use mixed spice
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 cups + 2 tbs flour

Crumbs:

  • 1/2 cup brown sugar
  • 2 tbs butter
  • 3 tbs quick-cooking oats
  • 1/4 cup flour

Glaze:

  • 1 cup confectioner's sugar icing sugar in UK
  • 1 tbs milk
US Customary - Metric

Instructions

  • Preheat oven to 350F/180C. Spray donut pan with non-stick spray.
  • Mix all crumb ingredients in a small bowl and set aside.
  • Beat the oil, sugar, pumpkin, pumpkin pie spice, salt and baking powder in a large bowl.
  • Beat in the flour just until smooth.
  • Fill the baking pans--each "donut" uses about 1/4 cup to fill almost to the top. Top each with crumbs
  • Bake for 15-18 minutes or until toothpick comes out clean. Let cool in the pans for 5 minutes, then carefully remove to a cooling rack.
  • Mix the glaze and drizzle on top of the donuts while they are still warm.
  • Makes 12-18 donuts (I got 18)

Nutrition

Serving: 1donut | Calories: 283kcal | Carbohydrates: 61g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 329mg | Potassium: 107mg | Fiber: 1g | Sugar: 44g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pin
Share
Tweet
Share

Filed Under: Breakfast, Brunch, Cakes, Desserts Tagged With: donuts, pumpkin

You May Also Like

Bavarian cream biscuits
Bavarian Cream Biscuits
A french toast made for pumpkin spice and cheesecake lovers
Pumpkin Spice Cheesecake French Toast
Whether you call them fritters or donuts, these fried treasures are full of apples and cinnamon.
Chunky Apple Donuts
Previous Post: « Cheesy Bacon Potato Balls
Next Post: Seed Cake »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Easy Cheesy Pizza Casserole

Just 2 simple ingredients and your slow cooker produce the most heavenly ribs imaginable.

Slow Cooker 2-Ingredient Sticky Sweet & Sour Ribs

Cheese Steak Spaghetti

Philly Cheese Steak Spaghetti

Tex Mex Chicken & Rice

Tex-Mex Chicken & Rice

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY