Baked Pumpkin Crumble Donuts
Prep time
Cook time
Total time
Serves: 7 donuts
  • 1 ½ cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt
  • ¾ cup pumpkin puree
  • ¼ cup coconut oil, melted
  • 1 cup powdered sugar
  • 2½ tablespoons milk
  • 1 cup toasted and finely crushed nut of any choice (I used pecans and walnuts)
  1. Make the batter: Preheat the oven to 350 degrees. Combine the flour, baking powder, pumpkin pie spice, and salt in a large mixing bowl. In a separate bowl, combine the maple syrup, eggs, vanilla extract, Greek yogurt, and pumpkin puree. Whisk together until smooth. Add in the coconut oil and whisk again until all ingredients are combined. Add the wet ingredients to the dry ingredients and mix together until just combined.
  2. Bake the donuts: Spoon the batter into a quart sized plastic bag and seal it shut. Snip the corner of the bag off, making about a 1¼-inch cut. Squeeze the batter out of the bag into a 6 cavity donut pan. There will be enough batter to make about 7 plump donuts. Bake the donuts for about 15-18 minutes. Check the donuts at the 15 minute mark by inserting a toothpick. Once the donuts are done baking, let them cool on a rack for at least 10 minutes.
  3. Make the glaze and crumble: While the donuts are baking, make the glaze and nut crumble. In a medium bowl, whisk together the powdered sugar and milk. Add more milk if needed to thin out glaze. Using a blender or food processor, blend the nuts until they're crumbly. You could also place the nuts in a plastic bag and crush them with a rolling pin.
  4. Glaze the donuts: Set up a station for glazing and dipping. Place the bowl of maple glaze and the plate of crushed nuts next to the wire rack. Dip the top of each donut into the glaze, letting any excess glaze drip back into the bowl. Then, dip the glazed portion of each donut into the crushed nuts. Place each donut back on the rack to let the glaze set.
Recipe by Destination Delish at