These Baked Pumpkin Donuts With Streusel Topping have a moist and springy pumpkin donut base and a fabulous sweet and crunchy streusel topping.
- 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 .
Ingredients
Special Equipment
- ▢ Donut pan
Streusel
- ▢ 1/4 cup ( 30 g) all-purpose flour
- ▢ 3 tablespoons ( 38 g) brown sugar
- ▢ 2 tablespoons ( 1 oz) butter softened
Pumpkin Donuts
- ▢ 2 tablespoons ( 1 oz) butter
- ▢ 1 cup ( 120 g) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon cinnamon *
- ▢ 1/8 teaspoon ground ginger
- ▢ 1/8 teaspoon ground nutmeg
- ▢ Pinch ground cloves
- ▢ 1/4 teaspoon salt
- ▢ 1/3 cup ( 81g ) pumpkin puree
- ▢ 1/3 cup ( 66 g) brown sugar
- ▢ 1 large egg
- ▢ 1/4 cup milk any percentage
Glaze
- ▢ 1/4 cup ( 30 g) powdered sugar
- ▢ 1-2 teaspoons milk
- ▢ 1/4 teaspoon vanilla extract
Instructions
Streusel
- Preheat your oven to 350°F and grease donut pan.
- In 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.
Pumpkin Donuts
- In a small, microwave-safe bowl, melt butter in the microwave and set aside to cool slightly.
- In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
- Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
- Transfer 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.
- Take streusel out of the refrigerator and crumble mixture over the top of the batter, being careful not to break up the streusel too much.
- Bake 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.
- Cool 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.
Glaze
- In 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!
Notes
Donuts Adapted From Live Well Bake Often
This Dulce de Leche Milkshake is frosty and creamy, and you’ll just need 3 ingredients to make it.
Remember a few weeks ago when I posted this Dulce de Leche Latte and talked about trying to find new recipe ideas for the absolutely ridiculous amount of dulce de leche I’ve had around my house the last few months?
Well, I’m back with another of those recipes.
Have you ever tried a dulce de leche milkshake?
Thick and Creamy Dulce de Leche Milkshake
I first tried this combo when I was testing milkshakes for that How to Make a Milkshake post I published a few weeks ago, and friend, it is so good.
It’s frosty, creamy, and you’ll just need 3 ingredients to make it: Dulce de Leche , milk, and vanilla ice cream.
How to Make a Dulce de Leche Milkshake
Combine ice cream, milk, and vanilla ice cream in a blender. (If you don’t have a blender, check out my post on making a milkshake without a blender .)
Blend until creamy and pourable.
Drizzle dulce de leche around a glass, pour in milkshake, and top with whipped cream and more dulce de leche (optional).
More Dulce de Leche Milkshake Combos
Looking for more dulce de leche shake ideas? Try adding some of these mix-ins to the shake before blending:
- Banana Dulce de Leche Milkshake: Add 1 large, ripe banana (frozen or fresh).
- Banoffee Pie Shake: Blend in 1 large, ripe banana and 1 (full-sheet) graham cracker broken into pieces, and then top with whipped cream and chocolate shavings in the glass.
- Boozy Dulce de Leche Shake: Add 1 ounce (2 tablespoons) of whiskey.
Tips, Tricks, and Notes
- If you don’t have dulce de leche on hand, it’s really easy to make at home . Or if you have caramel sauce or salted caramel, you can substitute either of those and make a Caramel Milkshake .
- This recipe makes about 1 1/2 cups of shake, enough to fill a 12-ounce glass.
- For more milkshake recipes, try my Banana Milkshake , Strawberry Milkshake , or Chocolate Milkshake .
Ingredients
- ▢ 1 1/2 cup vanilla ice cream about 3 scoops
- ▢ 1/2 to 3/4 cup milk *
- ▢ 2 tablespoons dulce de leche plus optional more for drizzling
- ▢ Whipped cream optional for topping
Instructions
- In your blender, combine ice cream, milk, and dulce de leche. Blend until well-mixed and creamy.
- Drizzle dulce de leche around the inside of a glass if desired before pouring in the milkshake. Top with optional whipped cream and more dulce de leche. Serve and enjoy!
Notes
Crispy Roasted Red Potatoes are an essential side-dish recipe to have in your arsenal. Everyone loves them, you don’t have to babysit them while they cook, and they’re pretty much fool-proof.
Need something crispy and carb-y and beautiful to fill out your plate tonight? Let’s make some roasted red potatoes!
A really good roasted potato recipe is one of the essential side-dish recipes to have in your arsenal. Everyone loves them, you don’t have to worry about or babysit them while they cook, and they’re pretty much fool-proof.
Whether you’re making a special dinner for guests or just need an easy side for dinner, these potatoes never disappoint.
How to Make Roasted Red Potatoes
- Start with cleaned and dry red potatoes. The great thing about red potatoes is you don’t need to peel them, BUT sometimes these potatoes get rough handling and have nicks or bad spots that you’ll want to remove before cooking.
A quick way to do this is to examine each potato as you wash it and use a potato peeler to dig out or slice away any imperfections.
Crispy Tip: For the crispiest potatoes, be sure to dry each one well before cutting so excess water does not cause the potatoes to steam while baking.
- Chop your potatoes into two-bite pieces (pieces that would take two bites to eat). Depending on the size of your potatoes, this might mean halving, quartering or splitting into eighths.
- Toss cut potatoes with 1 tablespoon of olive oil per pound of potatoes. I like to use a bowl for this because all of the potatoes get well-coated, but if you don’t want an extra dish to wash, you can mix them up on the baking sheet.
- Spread potatoes out in a single layer on a large baking sheet and sprinkle with salt and pepper and any seasonings that sound good to you. I love a little garlic powder. Crushed rosemary, oregano, or an Italian blend also go well with roasted red potatoes.
Crispy Red Potatoes Tip: Don’t crowd the potatoes on the tray so that steam has room to escape, and arrange potatoes so that the largest cut side is facing down as this is the side that will get nice and crispy from the oil and the heat of the tray.
- And then bake for 25-35 minutes, until fork-tender. Serve and enjoy!
What to Do With Leftover Roasted Potatoes
If you have some leftover roasted potatoes, they make a great base for nachos or a scramble. The potatoes won’t be truly crispy again after reheating, but they have a ton of excellent flavor, and are SO good when you add some toppings.
Potato Nachos: Reheat potatoes in the microwave and top with your favorite nacho toppings, like black beans, Carnitas , Chopped Carne Asada , Shredded Chicken and Nacho Cheese or Cheese Sauce , and sour cream. Potato Scramble: Cook bacon or sausage on the stove, transfer meat to a plate and dice or chop. Toss warmed potatoes in the drippings in the pan and then pull potatoes to the side and scramble a couple of eggs. Add meat back to the pan, stir everything together, and top with cheese and sliced green onions. This is also a great way to use up any other cooked veggies you have, just toss them in there with the potatoes before scrambling the eggs!
Recipe Notes
- This roasting method will work with most potato varieties, but the texture will vary slightly.
- For more roasted side dishes, try Italian Roasted Potatoes , Crispy Roasted Broccoli , Roasted Green Beans , Roasted Sweet Potatoes , Roasted Zucchini , and Roasted Asparagus .
Ingredients
- ▢ 2 pounds red potatoes washed, dried, and chopped into 2-inch pieces
- ▢ 2 tablespoons olive oil
- ▢ Salt and pepper
Instructions
- Preheat oven to 450°F.
- In a bowl or on a large baking sheet, toss potatoes with olive oil. Spread potatoes in a single layer on baking sheet, with cut sides down. Sprinkle generously with salt and pepper and any additional seasonings.
- Bake for 25 to 35 minutes, until fork-tender.
- Serve and enjoy!
Notes
Baked Pumpkin Donuts with Streusel Topping
Ingredients
Special Equipment
- Donut pan
Streusel
- 1/4 cup ( 30 g) all-purpose flour
- 3 tablespoons ( 38 g) brown sugar
- 2 tablespoons ( 1 oz) butter softened
Pumpkin Donuts
- 2 tablespoons ( 1 oz) butter
- 1 cup ( 120 g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon *
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- 1/4 teaspoon salt
- 1/3 cup ( 81g ) pumpkin puree
- 1/3 cup ( 66 g) brown sugar
- 1 large egg
- 1/4 cup milk any percentage
Glaze
- 1/4 cup ( 30 g) powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
Streusel
- Preheat your oven to 350°F and grease donut pan.
- In 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.
Pumpkin Donuts
- In a small, microwave-safe bowl, melt butter in the microwave and set aside to cool slightly.
- In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
- Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
- Transfer 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.
- Take streusel out of the refrigerator and crumble mixture over the top of the batter, being careful not to break up the streusel too much.
- Bake 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.
- Cool 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.
Glaze
- In 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!
