Pumpkin Glazed Donuts with Crumb Topping Recipe

Introduction

These Pumpkin Glazed Donuts with Crumb Topping bring a delightful fall twist to your breakfast or snack time. Soft and flavorful donuts are topped with a sweet glaze and a crunchy crumb topping, perfect for pumpkin lovers.

Ingredients

• 1 15.25 oz box spice cake mix
• ¾ cup canned pumpkin puree (NOT pumpkin pie filling)
• 2 eggs
• 3 tablespoons melted butter
• ½ cup brown sugar (for crumb topping)
• ¼ cup flour (for crumb topping)
• 1 teaspoon pumpkin pie spice (for crumb topping)
• 2 tablespoons butter (for crumb topping)
• 2 tablespoons Quaker Quick Oats (for crumb topping)
• 1 cup powdered sugar (for glaze)
• 1 tablespoon milk (for glaze)
• ½ teaspoon vanilla (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a donut pan to prevent sticking.
2. Step 2: In a large bowl, combine the spice cake mix, pumpkin puree, eggs, and melted butter. Mix until smooth and well blended.
3. Step 3: In a separate small bowl, mix together the brown sugar, flour, pumpkin pie spice, butter, and oats to create the crumb topping. Use a fork or fingers to blend until crumbly.
4. Step 4: Spoon the batter evenly into the donut pan, filling each mold about three-quarters full. Sprinkle the crumb topping evenly over each donut.
5. Step 5: Bake for 12–15 minutes or until a toothpick inserted comes out clean. Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack.
6. Step 6: To make the glaze, whisk together powdered sugar, milk, and vanilla in a small bowl until smooth.
7. Step 7: Dip the top of each cooled donut into the glaze and return them to the wire rack to let the glaze set before serving.

Tips & Variations

• Use canned pumpkin puree and avoid pumpkin pie filling to keep the donuts from becoming too sweet or dense.
• For extra spice, add a pinch of cinnamon or nutmeg to the batter.
• If you don’t have a donut pan, you can use a muffin pan but the shape will differ.
• Try drizzling melted chocolate instead of the glaze for a rich variation.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave for about 10 seconds before serving to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and remove any excess moisture for best results.

Can these donuts be made vegan or dairy-free?

Substitutions such as flax eggs and plant-based butter or oils can be used to make this recipe vegan. Choose a dairy-free milk for the glaze.

Pumpkin Glazed Donuts with Crumb Topping Recipe

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★★★★★

4.6 from 140 reviews

Delight in these moist and flavorful Pumpkin Glazed Donuts topped with a crunchy crumb topping. Made from a spice cake mix and real pumpkin puree, these donuts capture the essence of fall with warm spices and a sweet glaze, perfect for breakfast or a cozy snack.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Donuts

• 1 15.25 oz box spice cake mix
• ¾ cup canned pumpkin puree (NOT pumpkin pie filling)
• 2 eggs
• 3 tablespoons melted butter

For the Crumb Topping

• ½ cup brown sugar
• ¼ cup flour
• 1 teaspoon pumpkin pie spice
• 2 tablespoons butter
• 2 tablespoons Quaker Quick Oats

For the Glaze

• 1 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla

Instructions

1. Prepare Donut Batter: In a large mixing bowl, combine the spice cake mix, canned pumpkin puree, eggs, and melted butter. Stir well until the batter is smooth and evenly mixed, ensuring no lumps remain.
2. Make Crumb Topping: In a separate bowl, mix together the brown sugar, flour, pumpkin pie spice, melted butter, and Quaker Quick Oats. Use a fork or your fingers to combine until the mixture forms coarse crumbs.
3. Fill Donut Pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan. Fill each donut cavity about three-quarters full with the pumpkin batter, then sprinkle a generous amount of crumb topping over each filled cavity.
4. Bake Donuts: Place the donut pan in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the donut comes out clean. The crumb topping should be golden and crisp.
5. Prepare Glaze: While the donuts are baking, whisk together powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Adjust the milk quantity slightly if needed to achieve a glaze consistency.
6. Glaze Donuts: Once the donuts are done baking, remove them from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack set over a baking sheet or parchment paper. Using a spoon or a brush, generously coat the tops of the donuts with the prepared glaze.
7. Let Set and Serve: Allow the glaze to set for about 10 minutes before serving. Enjoy the donuts fresh for best flavor and texture.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices in the batter.
• Ensure your baking powder in the spice cake mix is fresh to get a good rise.
• For a dairy-free option, substitute the butter with coconut oil and use a non-dairy milk for the glaze.
• Donuts are best eaten the same day, but they can be stored in an airtight container for up to 2 days.
• You can lightly toast the oats before mixing them into the crumb topping for extra flavor.
• If you don’t have a donut pan, you can bake the batter in a muffin pan but adjust baking time accordingly.

Keywords: pumpkin donuts, glazed donuts, crumb topping donuts, fall recipes, spice cake mix donuts, baked pumpkin donuts