“ Let's face it, a crunchy streusel topping makes everything better, especially these pumpkin donuts which are baked instead of fried for a delicious (and slightly healthier) treat. Sarah, Recipe Hunter ”
- All Purpose Flour
- Baking Soda
- Brown Sugar
- Chopped Walnut
- Ground Ginger
- Unsalted Butter
- Vanilla Extract
- Vegetable Oil
If you’re like most of us, donuts have always been something that is left for buying, mostly because how difficult they can be to make and fry. But these baked donuts couldn’t be easier! All you need is a special donut pan (available at most home goods stores), a simple batter, and a little bit of time. If you can make muffins or cupcakes, you’ll be a donut-slingin’ whiz in no time. This particular version is great for this time of year with pumpkin puree being added to the batter and a crumbly cinnamon-walnut streusel pressed into the top for a delicious crunch.
“ I work wonders & create fresh, seasonal meals in my 20 square foot kitchen. While I have a huge sweet tooth, healthy cooking and eating are the core to maintaining my active lifestyle. ”
Kelli works wonders out of her tiny (and by tiny, we mean 20 sq. ft.) kitchen in NYC and shares her cooking adventures through her blog, The Corner Kitchen. A graduate of the world-renowned French Culinary Institute, Kelli balances her passion for food (and her sweet tooth) with an active and healthy lifestyle. Although she has serious culinary training, we love how fresh, seasonal, and approachable all of her recipes are. And, given her limited space, the breadth of her recipes brings a whole new meaning to the word “resourceful.”
A crumbly streusel topping adds an irresistible crunch to the tops of muffins, quick breads, and more. Here's how to make perfect, crumbly streusel.Read the full tip >
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