Pumpkin Glazed Donuts with Crumb Topping: The Star of Your Fall Breakfast Recipes

When the mornings turn crisp and the leaves start crunching underfoot, it’s time to break out the pumpkin — and these Pumpkin Glazed Donuts are the perfect excuse. They’re warm, soft, and bursting with fall spices, crowned with a buttery crumb topping and a sweet vanilla glaze that makes each bite feel like a hug from autumn itself.

The best part? These are baked donuts, so you can skip the oil splatters and fryer drama. You’ll have a dozen golden beauties ready in under 30 minutes — which means they can be a weekday indulgence just as much as a Saturday morning treat.

And let’s talk about that crumb topping. It’s the same cinnamon-sweet magic you find on coffee cake, but somehow even better when it mingles with pumpkin batter and glaze. Pair that with your favorite coffee or a steaming mug of chai, and suddenly, your kitchen smells like a cozy café.

Whether you’re looking for fall breakfast recipes to impress guests or simply want to make Tuesday feel a little more special, these donuts will become your go-to. Now, grab that pumpkin puree — we’ve got magic to bake.

Why You’ll Love These Pumpkin Glazed Donuts

• No frying needed: Quick, clean, and oven-friendly.

• Fall in every bite: Pumpkin, spice cake, and crumb topping.

• Versatile treat: Works for breakfast, brunch, or dessert.

• Foolproof recipe: Just mix, bake, and glaze.

Ingredients

For the Donuts:

• 1 box (about 432 g) spice cake mix

• 180 g (¾ cup) canned pumpkin puree — NOT pumpkin pie filling

• 2 large eggs

• 42 g (3 tbsp) melted butter

For the Crumb Topping:

• 100 g (½ cup) brown sugar

• 30 g (¼ cup) all-purpose flour

• 5 g (1 tsp) pumpkin pie spice

• 28 g (2 tbsp) butter

• 15 g (2 tbsp) quick oats

For the Glaze:

• 120 g (1 cup) powdered sugar

• 15 ml (1 tbsp) milk

• 2.5 ml (½ tsp) vanilla extract

Step-by-Step Instructions

1. Preheat & prep: Heat oven to 350°F (175°C) and lightly grease a 6-cavity donut baking pan.

2. Make the crumb topping: In a bowl, combine brown sugar, flour, pumpkin pie spice, butter, and oats. Cut butter into the mix until pea-sized crumbs form. Set aside.

3. Mix the batter: In a large bowl, stir together spice cake mix, pumpkin puree, eggs, and melted butter until smooth.

4. Fill the pan: Pipe batter into donut cavities using a pastry bag. Smooth tops with a butter knife.

5. Add the crumb topping: Sprinkle about 1 tbsp of topping over each donut.

6. Bake: Place in the oven for 10–12 minutes, or until a toothpick comes out clean.

7. Cool: Let donuts cool slightly in the pan, then transfer to a wire rack.

8. Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled donuts.

Tips for the Best Pumpkin Glazed Doughnuts

• No donut pan? You can use a muffin tin — just adjust bake time by a few minutes.

• Pumpkin puree only: Using pumpkin pie filling will make the batter too sweet and heavy.

• Thicker glaze: Reduce milk slightly for more opaque coverage.

• Freeze for later: Bake and cool donuts, then freeze without glaze. Thaw and glaze before serving.

A Little Kitchen Story

One chilly October morning, I had friends coming over for coffee, and I wanted something more exciting than store-bought muffins. I spotted a can of pumpkin puree in my pantry and a box of spice cake mix. Fifteen minutes later, the batter was in the oven, the crumb topping was melting into golden goodness, and my house smelled like every fall candle I’d ever loved.

When my friends arrived, they didn’t even sit down before grabbing a donut — crumbs everywhere, zero regrets. Now, these donuts are my go-to when I want a “wow” breakfast with minimal effort.

What to Serve with Pumpkin Glazed Doughnuts

These pair beautifully with:

• Hot coffee or pumpkin spice lattes for the ultimate fall vibe.

• Chai tea for a cosy spice-on-spice pairing.

• Fresh fruit, like apple slices or berries, to balance the sweetness.

For brunch spreads, add savoury items like mini quiches or a cheese platter to keep everyone’s taste buds happy.

How to Store

Keep donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (bring to room temperature before serving). They also freeze well — wrap each donut individually, freeze for up to 2 months, and thaw overnight before glazing.

FAQs

Can I make these donuts ahead of time?

Yes! You can bake them the night before and glaze in the morning for maximum freshness.

Can I make them without a crumb topping?

Sure — they’re still delicious plain, or you could sprinkle cinnamon sugar instead.

Can I double the recipe?

Absolutely. Just bake in batches or use multiple pans.

If you’ve been craving an easy, impressive addition to your fall breakfast recipes, these Pumpkin Glazed Donuts deliver every time. With their tender crumb, sweet glaze, and crunchy topping, they’re proof that cozy comfort can come straight from your oven in less than half an hour.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Glazed Donuts with Crumb Topping

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Hartwellen
• Total Time: 27 minutes
• Yield: 12 donuts 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Pumpkin Glazed Donuts with Crumb Topping are soft, baked spice cake donuts enriched with pumpkin puree, topped with a buttery cinnamon-oat streusel, and finished with a sweet vanilla glaze. They deliver all the cozy flavors of fall in an easy, no-fry format—perfect for breakfast, brunch, or dessert.

---

Ingredients

Scale 1x2x3x

For the Donuts:

• 1 box (about 432 g) spice cake mix

• ¾ cup (180 g) canned pumpkin puree — NOT pumpkin pie filling

• 2 large eggs

• 3 tbsp (42 g) melted butter

For the Crumb Topping:

• ½ cup (100 g) brown sugar

• ¼ cup (30 g) all-purpose flour

• 1 tsp (5 g) pumpkin pie spice

• 2 tbsp (28 g) butter

• 2 tbsp (15 g) quick oats

For the Glaze:

• 1 cup (120 g) powdered sugar

• 1 tbsp (15 ml) milk

• ½ tsp (2.5 ml) vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven: Heat to 350°F (175°C) and lightly grease a 6-cavity donut pan.

• Make crumb topping: In a bowl, combine brown sugar, flour, pumpkin pie spice, butter, and oats. Cut in butter until pea-sized crumbs form. Set aside.

• Mix donut batter: In a large bowl, stir together spice cake mix, pumpkin puree, eggs, and melted butter until smooth.

• Fill pan: Pipe batter into donut cavities using a pastry bag, smoothing tops with a knife.

• Add topping: Sprinkle about 1 tbsp crumb topping over each donut.

• Bake: 10–12 minutes, or until a toothpick inserted comes out clean.

• Cool: Let donuts cool slightly in the pan, then transfer to a wire rack.

• Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled donuts.

Notes

If you don’t have a donut pan, use a muffin tin and adjust baking time.

Only use pure pumpkin puree—pumpkin pie filling will make the batter too sweet and heavy.

Reduce milk for a thicker glaze.

Freeze baked donuts without glaze for up to 2 months; thaw before glazing.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American