Pumpkin Coffee Cake Donuts

The irresistible aroma of spiced Pumpkin Coffee Cake Donuts wafting through your kitchen is enough to make anyone’s mouth water. These tender, cake-like treats combine the warm fall flavors of pumpkin with a buttery streusel topping and sweet glaze that creates the perfect breakfast or afternoon indulgence. Each bite delivers the comforting essence of coffee cake in a convenient donut form, making them ideal for on-the-go enjoyment or leisurely weekend brunches. You’ll learn how to create these delectable Pumpkin Coffee Cake Donuts with a foolproof recipe that guarantees bakery-quality results right in your own kitchen.

Why You’ll Love This Recipe

These Pumpkin Coffee Cake Donuts are about to become your new fall baking obsession for so many delicious reasons. First, they strike that perfect balance between a moist, tender donut and a crumbly coffee cake – giving you the best of both worlds in one delightful treat. The contrast between the soft pumpkin-spiced cake, crunchy streusel topping, and smooth vanilla glaze creates an irresistible texture experience with every bite.

What makes these donuts truly special is how they incorporate real pumpkin puree for authentic flavor and moisture, while the warm spice blend evokes all those cozy autumn feelings we crave. Unlike traditional fried donuts, these baked pumpkin cake donuts are easier to make and lighter to enjoy, yet they still deliver that satisfying donut experience.

Best of all, this recipe is incredibly forgiving for bakers of all skill levels. The batter comes together quickly in just one bowl, and using a donut pan means perfectly shaped treats every time. Whether served for breakfast, dessert, or an afternoon pick-me-up with coffee, these pumpkin spice coffee cake donuts will impress everyone who tries them.

Ingredients

For the Pumpkin Donuts:

• 2 cups (250g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ⅓ cup (67g) granulated sugar
• ⅓ cup (67g) packed light brown sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 cup (245g) pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) buttermilk
• 1 teaspoon vanilla extract

For the Coffee Cake Streusel:

• ⅓ cup (67g) packed light brown sugar
• ⅓ cup (42g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon pumpkin pie spice
• 3 tablespoons (42g) unsalted butter, cold and cubed

For the Vanilla Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk or cream
• ½ teaspoon vanilla extract
• Pinch of salt

The star ingredient is pure pumpkin puree, which provides authentic flavor and a moist texture. Make sure to use pure pumpkin, not pumpkin pie filling which contains added sugars and spices. The buttermilk adds tenderness to these pumpkin spice donut cakes, while the combination of brown sugar and warming spices creates that signature fall flavor profile.

Pro Tips

Perfect Donut Texture: Don’t overmix the batter when combining wet and dry ingredients. Stir just until no dry flour remains visible – lumps are okay! Overmixing develops gluten, which can make your Pumpkin Coffee Cake Donuts tough rather than tender. For the fluffiest texture, measure your flour correctly by spooning it into measuring cups and leveling with a knife, rather than scooping directly from the bag.

Streusel Success: The key to perfect coffee cake crumble is temperature and texture. Keep your butter cold until the last minute, then use your fingertips to work it into the dry ingredients until you achieve pea-sized crumbs. If the mixture becomes too warm and sticky while working with it, pop it in the refrigerator for 5 minutes before sprinkling over the donut batter. Press the streusel gently into the batter to ensure it adheres during baking.

Filling Technique: For bakery-perfect donuts, transfer your batter to a large piping bag or zip-top bag with a corner snipped off. This allows you to neatly pipe the batter into the donut cavities without messy overflow. Fill each cavity about ¾ full (about 3 tablespoons of batter) – this gives the donuts room to rise without spilling over. If you don’t have a donut pan, this recipe works beautifully as pumpkin coffee cake muffins baked in a standard muffin tin lined with paper liners.

Instructions

Step 1: Prepare Your Baking Tools

Preheat your oven to 350°F (175°C). Spray two 6-cavity donut pans with non-stick cooking spray or lightly grease with butter. This step is crucial for easy removal of your Pumpkin Coffee Cake Donuts after baking. If you only have one pan, you can bake in batches.

Step 2: Make the Streusel Topping

In a medium bowl, whisk together brown sugar, flour, cinnamon, and pumpkin pie spice for the streusel. Add the cold cubed butter and use your fingertips to work the mixture until it resembles coarse crumbs with some pea-sized pieces. Set aside in the refrigerator while you prepare the donut batter.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined. This ensures your spices are evenly distributed throughout the Pumpkin Coffee Cake Donuts.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together both sugars and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth and uniform in color.

Step 5: Create Your Batter

Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Mix just until no dry flour pockets remain – the batter will be thick but pourable. Overmixing will result in dense donuts, so use a light hand here.

Step 6: Fill the Donut Cavities

Spoon the batter into a large piping bag or zip-top plastic bag with a corner snipped off. Pipe the batter into each donut cavity, filling about ¾ full. Alternatively, you can carefully spoon the batter into each cavity.

Step 7: Add the Streusel

Remove the streusel from the refrigerator and generously sprinkle it over the top of each donut. Press gently to adhere the streusel to the batter.

Step 8: Bake to Golden Perfection

Bake for 12-14 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean with just a few moist crumbs. Allow to cool in the pan for 5 minutes before carefully removing to a wire rack.

Step 9: Prepare the Glaze

While the donuts cool, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and salt in a small bowl. Add more milk if needed to reach a pourable consistency.

Step 10: Finish Your Donuts

Once the Pumpkin Coffee Cake Donuts are completely cooled, drizzle the glaze over the top of each donut, allowing it to drip down the sides. Let the glaze set for about 10 minutes before serving.

Variations

Maple Pumpkin Coffee Cake Donuts: For an extra layer of fall flavor, replace the vanilla glaze with a maple glaze. Simply substitute pure maple syrup for the vanilla extract in the glaze recipe and add an additional tablespoon of maple syrup. The rich maple flavor pairs beautifully with the pumpkin and spices, creating an even more autumnal treat. You can also add 1/4 cup of finely chopped pecans to the streusel for added crunch and nutty flavor.

Gluten-Free Pumpkin Donut Cakes: These Pumpkin Coffee Cake Donuts can be easily adapted for gluten-free diets. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Bob’s Red Mill or King Arthur Measure for Measure work particularly well in this recipe. The texture may be slightly different, but the flavor will be just as delicious. Make sure to check that your baking powder and other ingredients are certified gluten-free as well.

Vegan Pumpkin Streusel Donuts: Create a plant-based version by replacing the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes), using plant-based milk with 1 teaspoon of vinegar instead of buttermilk, and substituting vegan butter in the streusel topping. For the glaze, use almond milk or coconut milk and ensure your powdered sugar is vegan-friendly.

Storage and Serving

These Pumpkin Coffee Cake Donuts are best enjoyed the day they’re made when the contrast between soft donut and crisp streusel is at its peak. Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though the streusel may soften slightly from the moisture.

To refresh day-old donuts, warm them in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes. This brings back that fresh-baked quality and makes the spices more aromatic.

For serving suggestions, these pumpkin spice donuts make an excellent pairing with hot beverages. Serve alongside a mug of coffee, chai tea, or hot apple cider for the ultimate fall breakfast or afternoon treat. For a more decadent dessert presentation, warm a donut slightly and top with a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream sprinkled with cinnamon.

If you’re planning to serve these at a brunch or gathering, consider creating a donut bar with different glazes and toppings like chopped nuts, cinnamon sugar, or candied ginger that guests can add themselves.

FAQs

Can I make these donuts without a donut pan?
Yes! You can use a standard muffin tin to make Pumpkin Coffee Cake Muffins instead. Follow the same recipe, fill muffin cups about 2/3 full, top with streusel, and bake at 350°F for 18-22 minutes or until a toothpick comes out clean.

Can I use homemade pumpkin puree instead of canned?
Absolutely. Just make sure your homemade puree is well-drained and has a similar consistency to canned pumpkin. If it seems watery, strain it through a fine-mesh sieve or cheesecloth for a few hours before using.

My streusel disappeared into the batter while baking. What went wrong?
This typically happens if the butter in your streusel was too warm or if you didn’t create large enough crumbs. Make sure to use cold butter and create pea-sized pieces, and refrigerate the streusel while preparing the batter.

Can I freeze these donuts?
Yes, these Pumpkin Coffee Cake Donuts freeze well for up to 3 months. Freeze them unglazed in a single layer until solid, then transfer to a freezer bag. Thaw at room temperature and add fresh glaze before serving.

My donuts are too dense. What did I do wrong?
Dense donuts usually result from overmixing the batter or using too much flour. Make sure to fold the ingredients together gently just until combined and measure your flour correctly by spooning it into the measuring cup rather than scooping.

Conclusion

These Pumpkin Coffee Cake Donuts are comfort food at its finest — tender, spiced treats that capture the essence of fall in every bite. They’re the kind of dish that bridges the gap between a special breakfast and a satisfying dessert, making any ordinary day feel like a celebration. The combination of soft pumpkin donut, crunchy cinnamon streusel, and sweet glaze creates a multi-textured experience that’s impossible to resist. Whether you’re looking to impress weekend guests, contribute something special to a fall gathering, or simply treat yourself to a moment of seasonal joy with your afternoon coffee, these Pumpkin Coffee Cake Donuts deliver bakery-quality results with homemade love in every bite.

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