These easy-to-make pumpkin spice crumble donuts are topped with pumpkin spice crumbs and drizzled with a cream cheese glaze. They are super moist and delicious and they make a perfect breakfast, snack, or dessert. And there’s no mixer needed.
Fall and winter is my favorite time of the year and when fall is approaching I get a craving for foods with holiday spice, also known as pumpkin spice. However, these donuts are good any time of the year.
If you like pumpkin spice you need to give this Pumpkin Spice Cake a try or this Pumpkin Granola for a tasty and healthy snack.
In This Post
Ingredients You Need
Batter
- All-purpose flour
- Baking powder
- Cinnamon
- Pumpkin pie spice
- Brown sugar
- Pumpkin purée
- Egg
- Milk
- Vanilla extract
- Oil
- Salt
Crumble Topping
- Brown sugar
- Granulated sugar
- Butter
- Pumpkin pie spice
- All-purpose flour
Glaze
- Cream cheese
- Powdered sugar
- Milk
- Butter
- Vanilla
See recipe card for quantities.
How To Make Pumpkin Spice Donuts
These pumpkin donuts are so easy to make and there’s no need to get out the mixer. Everything can be mixed by hand.
Make crumble topping: After preheating the oven to 350 degrees fahrenheit,(177 celsius) Place cream cheese in a medium bowl and microwave for 20 to 25 seconds. Place room temperature butter in the bowl with the cream cheese, and the butter will start to melt. Stir to combine. Add the sugars, flour, and pumpkin pie spice to the bowl. Using a fork or pasty blender, blend until the mixture forms crumbs. Set aside
Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and gently mix until combined, there should be no more dry flour. The mixture will be thick.
Fill donut pan: Filling the donut pan (affiliate link) can be a bit messy which is why I recommend using a piping bag (affiliate link) or zip bag, to fill the pan. Simply fill a pastry bag or zip bag with the batter, trim off the bottom tip, and squeeze the batter into the pan.
Top donut batter with crumble and bake: Sprinkle crumble over the top of the batter and gently press the crumble down into the batter. Place as much as you can on the batter, trust me, you’ll thank me later. Place pan in preheated oven and bake for
Make glaze and drizzle: While donuts are cooling heat cream cheese in the microwave for 25 seconds in a med bowl. Add the room temperature butter to the bowl with the cream cheese and whisk (affiliate link) together until smooth. Add milk and vanilla extract and continue to whisk (affiliate link) until combined. Sprinkle in ½ of powdered sugar and whisk (affiliate link) until combined. Add the other half of the sugar and mix until well combined. Transfer glaze to a piping bag (affiliate link) and drizzle over the donuts.
How To Serve
Enjoy these pumpkin donuts alone or have them with your favorite coffee or tea.
Storage
These donuts are so delicious there may be no leftovers. But if you do have leftovers they can be stored in an airtight container in the refrigerator for a week or at room temperature for 2-3 days.
Top tip
Use a piping bag (affiliate link), or zip bag, to fill the donut pan (affiliate link).
FAQ
Can I freeze these donuts for later?
Yes, allow donuts to cool completely before placing them in an airtight container, I like using the Zwilling Fresh & Save Vacuum Sealer Bags. (affiliate link). Thaw completely before serving.
Can I make this recipe without a donut pan?
Yes, you can bake them using a regular muffin pan or mini muffin pan.
Pumpkin Spice Crumble Donuts
These easy pumpkin spice crumble donuts are topped with pumpkin spice crumbs and drizzled with a cream cheese glaze. They are super moist and delicious and they make a perfect breakfast, snack, or dessert.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 Donuts
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Ingredients
Batter
1 ⅔ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoon pumpkin pie spice
½ cup brown sugar (light or dark)
¼ cup canola oil
1 egg
1 ½ teaspoon vanilla extract
½ cup pumpkin puree
½ cup milk
Crumble Topping
½ cup plain cream cheese
4 tablespoons butter
⅓ cup brown sugar (light or dark)
⅓ cup granulated sugar
1 ½ cup all-purpose flour
2 teaspoon pumpkin pie spice
Glaze Topping
½ cup plain cream cheese
4 tablespoons butter
½ teaspoon vanilla extract
1 tablespoon milk
1 cup powdered sugar
Instructions
1. Make crumble topping: Place cream cheese in a medium bowl and microwave for 20 to 25 seconds. Place room temperature butter in the bowl with the cream cheese, and the butter will start to melt. Stir to combine. Add the sugars, flour, and pumpkin pie spice to the bowl. Using a fork or pastry blender, blend until the mixture forms crumbs. Set aside.
2. Combine dry ingredients: In a large bowl whisk (affiliate link) together flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
3. Combine wet ingredients: In a medium bowl whisk (affiliate link) together all of the wet ingredients until well combined.
4. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and gently mix until combined, there should be no more dry flour. The mixture will be thick.
5. Fill donut pan: Filling the donut pan (affiliate link) can be a bit messy which is why I recommend using a piping bag (affiliate link) or zip bag to fill the pan. Simply fill a pastry bag or zip bag with the batter, trim off the bottom tip, and squeeze the batter into the pan.
6. Top donut batter with crumble and bake: Sprinkle crumble over the top of the donut batter and gently press the crumble down into the batter. Place as much as you can on the batter, trust me, you'll thank me later. So tasty! Place pan in preheated oven and bake for 15 to 17 minutes.
7. Make glaze and drizzle: While donuts are cooling heat cream cheese in the microwave for 25 seconds in a med bowl. Add the room temperature butter to the bowl with the cream cheese and whisk (affiliate link) together until smooth. Add milk and vanilla extract and continue to whisk until combined. Sprinkle in ½ of powdered sugar and whisk until combined. Add the other half of the sugar and mix until well combined. Transfer glaze to a piping bag and drizzle over the donuts.
8. Serve and enjoy or save for later.
Notes
1. Any dairy or non-dairy milk can be used in this recipe.
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