Pumpkin Glazed Donuts with Crumb Topping

4.33 from 306 votes

Easy Pumpkin Glazed Donuts baked with spice cake mix, topped with buttery crumb and sweet glaze—just like your favorite bakery treat!

Prep Time15

Cook Time12

Total Time27

Course: Breakfast

Cuisine: American

Keyword: Baked Pumpkin Crumb Donuts

Servings: donuts

Calories: 243kcal

Author: Lois

Get Recipe Ingredients

Combine the crumb topping ingredients in a bowl and using a pastry cutter, or two knives cut the butter into the mixture until you have crumbs; set aside.

In a mixing bowl, combine the cake mix, pumpkin puree, eggs and melted butter. Mix until combined.
Using a plastic pastry bag, add the mixture into the donut pan that has been sprayed with a non-stick spray. Use a butter knife to spread the donut batter out smoothly.
Place about one tablespoon of the crumb mixture onto the top of each donut batter.
Bake for 10 minutes to 12 minutes or until a toothpick inserted into one of the donuts comes out clean. Let the donuts cool slightly before removing them from the pan.
Combine the glaze ingredients together and drizzle over the cooled donuts.

Spoon the batter into a plastic bag, snip the corner, and pipe into the donut pan for easy filling.
Use pure canned pumpkin, not pumpkin pie filling, for best results.
Watch baking time closely—remove donuts as soon as a toothpick comes out clean.

Store cooled donuts in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days.
Freeze (without glaze) in a single layer, then transfer to a freezer bag for up to 2 months.
Add glaze just before serving for the freshest flavor and texture.