These easy, baked Pumpkin French Toast donuts have all the flavors of french toast! Complete with streusel pieces and an irresistible maple glaze!
Fall has arrived! (At least for a little bit. . .) We went running in 60 degree weather yesterday and it felt so good! No instant sweating, no choking humidity. . .just crisp, cool air. Definitely excited about more cool runs ahead.
Equally exciting is the realization that my house won’t heat up when the oven is on for more than 10 minutes.
That is something to celebrate! With donuts, of course!
A pumpkin donut with a hint of cinnamon, nutmeg and maple, studded with brown sugar-cinnamon streusel, and topped with a light maple glaze to be exact. What’s not to like?!
Pumpkin french toast donuts are the perfect way to welcome fall.
Don’t be turned off by the longer list of ingredients. The streusel is worth it! It helps give the donuts the authentic french toast flavor.
The light maple glaze on top is like the syrup poured over french toast. Just the topping to finish them off! Welcome fall, celebrate the weekend, or make them just because.
Whatever your reason, these pumpkin french toast donuts are sure to make your day a little happier!
Pumpkin French Toast Donuts
These easy, baked Pumpkin French Toast donuts have all the flavors of french toast! Complete with streusel pieces and an irresistible maple glaze!
Ingredients
For the Donuts
- 1 Cup whole wheat flour
- 1 Cup all-purpose flour
- 1/3 Cup sugar
- 1/4 Cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 Cup milk (soy milk or almond milk would work)
- 1/2 Cup pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 3 Tablespoons butter, melted and cooled
- 1 teaspoon maple extract
- 1/2 teaspoon vanilla extract
For the Streusel Pieces
- 1/4 Cup brown sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 3 Tablespoons butter, cold
For the Glaze
- 1/2 Cup brown sugar
- 1/4 Cup butter
- 2 Tablespoons milk
- 1/2 Cup confectioner's sugar
- 1 teaspoon maple extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray donut pan with non-stick cooking spray.
- In a large bowl, whisk together flours, sugars, baking powder, cinnamon, nutmeg, and salt. Stir in milk, pumpkin, eggs, butter, and extracts until just combined.
- In a small bowl, stir together all ingredients for the streusel pieces except butter. Cut in butter until mixture resembles coarse crumbs. (If you don’t mind getting your hands dirty, mix the butter in with your fingers and create bigger chunks of streusel.) Stir streusel into donut batter.
- Pour batter into a pastry bag or a plastic zip top bag with the corner cut off. Fill each donut cavity about 1/2 full.
- Bake for 9-11 minutes or until edges just start to turn light golden brown. Remove to a wire rack to cool for 2 minutes before removing from pan.
- While donuts are cooling, prepare glaze by melting together sugar and butter in a small saucepan over medium-low heat. Bring to a boil and allow to boil for 2 minutes. Add milk and boil for another minute. Add confectioner's sugar and maple extract and stir until smooth.
- Keeping heat on low, carefully dip each donut in glaze to cover tops. You may need to stir glaze occasionally to keep it from hardening.
- Allow glaze to harden before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 168mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
Taylor @ greens & chocolate says
This is like two of my favorite breakfasts in one! With all of your scones and donuts, I wish you could make me breakfast every morning 🙂 I’m loving the cooler air to run in too…this morning it was in the 40’s on my run!
Krista @ Joyful Healthy Eats says
Ugh… so jealous that you have 60 degree weather right now. It is still in the high 90/low 100 by us. Although we are suppose to be getting a “cold front” this weekend which would bring us to 80’s. 🙁
I will definitely take solice in these donuts though… sound amazing especially with the streusel pieces instead to give it that extra french toast flavor. YUM!
Gayle @ Pumpkin 'N Spice says
Pumpkin french toast donuts?! Hello, breakfast! These sound amazing, Jessica! Loce the fun flavor!
Katie says
Oh man these look and sound divine! I could eat a couple of these for breakfast any morning!
Rachel @ Baked by Rachel says
I wish I could’ve had these for breakfast!
Liz @ Tip Top Shape says
I love all these fall recipes! This looks amazing!!!!
sarah k @ the pajama chef says
mmm, so tasty! i am so happy fall is here. 🙂 almost!
Shashi at RunninSrilankan(dot)com says
Oh what a heaven;y combo! I wish I could click my heals and a couple of these would magically appear in front of me!!
Beth @ bethcakes says
Gah, these donuts look so perfect! I love the pumpkin and french toast combination! I never would have thought to add streusel to them, but omg does that sound good! 🙂
Kelly says
Love love love these donuts! I am a sucker for streusel and love that you added them to these – such a great idea! Pinning – the maple glaze looks mouthwatering too girl!
Kathy says
Have you ever tried to make these in a muffin pan? I don’t have a donut pan… 🙁
Jessica@A Kitchen Addiction says
You can use a muffin tin. Fill the cups about 3/4 full. You will probably need to bake them a couple of minutes longer. If you have a mini muffin pan, I’d recommend using that as the regular size muffins may end up being a bit denser. Hope that helps!
Amy says
Those look delicious!!! I’ll have to make them for breakfast one of these weekends… Can I substitute the maple extract with pure maple syrup?
Jessica@A Kitchen Addiction says
Yes, you could. However, the maple flavor wouldn’t be as strong. They’d still be good though! 😉
Ashley says
Streusel pieces in the donuts???? I love this!
And I’m so jealous – I am dying for some cooler weather on my runs … I’m hopeful maybe this coming week it will be nicer out! haha
Ashley | The Recipe Rebel says
Love these! I haven’t been very adventurous when it comes to doughnuts, but I need to try them out some more!
Ramona says
Now these donuts are so clever!! The look fantastic.
Erin | The Law Student's a Wife says
Soooooo…. Breakfast tomorrow at 10 at your place? I’ll bring coffee you bring the donuts!
Amanda @ Once Upon a Recipe says
These donuts look fantastic, and I love that they’re baked. It means I can eat at least 2 without feeling guilty…right? Bring on the Fall baking!
Annie @ Annie's Noms says
What a fabulous combination! I could totally eat 5 right now!
Donna says
These look aMAzing! Can’t wait to try! What I want to know is on the glaze, how much butter? You have 1/4 butter. Is that tsp., cup, etc? I’m assuming cup. Thank you! Have to run out now and buy a donut pan! Didn’t know there was such a thing, and I bake fairly frequently, ha!
Jessica@A Kitchen Addiction says
Thanks for catching that! It should be a cup. Yes, you need a donut pan! 😉 You’ll love how easy it is to make donuts.
Trish - Mom On Timeout says
These donuts have all my favorite flavors – especially maple! They turned out so beautifully Jessica – pinned!
Christin@SpicySouthernKitchen says
These donuts look absolutely gorgeous! I bought a donut pan months ago and still haven’t used it. These pumpkin donuts just might be the first donuts I make 🙂
Lauren says
I feel like fall is finally starting to hit the great Northwest! And it is making me crave all things pumpkin. I’m gonna add this to my list of deliciousness to bake!!
Kasia says
I’m wanting to try making these and I’m actually wondering if they can be made without a doughnut mold pan? In your directions you use it, but I don’t have one so I’m wondering what kind of consistency the batter is and whether it’ll stand alone without the mold. Thanks!
Jessica@A Kitchen Addiction says
I’m afraid the batter would be too runny to not use a doughnut pan. Sorry!
Melissa Berry says
Oh man. Looks like I found my recipe for our donut eating race. Is is as easy as it looks? I am a donut-making newbie. But a long-time donut lover. Can’t wait to try it and rate the recipe!
Jessica@A Kitchen Addiction says
These donuts are pretty easy since they’re baked and not fried! I hope you give them a try! 🙂
Laura Dembowski says
Streusel in the doughnuts is a fabulous idea! I wish it was still warm her . The first snow of the season just fell 🙁
Heather Kinnaird says
two breakfast faves in one…that is genius and I’m sure delicious too 🙂
Vera-OMG Chocolate Desserts says
I must try these yummy donuts ASAP 🙂
Renee - Kudos Kitchen says
And to think, I had a donut pan in my hand at the store today and then put it back. Gosh how I wish I would have purchased it now. I’ll have to go back and get it so I can make this recipe. They look amazing!!
Megan @ MegUnprocessed says
These look awesome!