Pumpkin Spice Doughnuts with Chocolate Crumbs

Hello friends!

Autumn is almost here!

Taste a delicious autumn twist on doughnuts in my Pumpkin Spice Doughnut with Chocolate Crumbs.

These irresistible pumpkin spice doughnuts are pleasingly moist, tender, and baked not fried. Packed with pumpkin flavor by using pumpkin puree for moistness along with a wonderful swirl of warming spices, then topped with a buttery, real chocolate crumb for perfection.

Enjoy them three ways: dipped in the vanilla glaze and chocolate crumbs, just chocolate crumbs, or delightfully plain.

If you love anything pumpkin, chocolate, and doughnuts then this is the recipe for you on a crisp autumn day!

Meet ya in the kitchen!

For the Doughnut

1 stick  butter, softened

1/4 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar                                      

1 cup pumpkin puree (canned pumpkin)

2 large eggs

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1/2 cup milk

Chocolate Crumbs

1/3 cup granulated sugar

1/3 cup brown sugar

1 teaspoons cinnamon

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1 stick butter, melted and still warm

1/4 cup milk chocolate chips, melted

1 1/4 – 1 1/2 cups flour

For the crumb topping: Melt butter and chocolate chips in a small pot, over low heat, until butter and chocolate are completely melted and has a smooth consistency. Whisk in the sugars, cinnamon, cocoa powder, and salt to combine. Add the flour and continue to cook over low heat, stirring occasionally, for 5 minutes, until crumbs form.  Remove from heat to cool, Set aside.


Vanilla Glaze

1 1/4 cups confectioners sugar

1 tablespoon light corn syrup

1 tablespoon melted butter

2-3 tablespoons milk

1/2 teaspoon vanilla extract

Stir the ingredients together, add extra liquid as needed.



Getting ready: Preheat the oven to 350 degrees.  Lightly grease two standard doughnut pans.

For the doughnut: In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the pumpkin puree, mix until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, vanilla, and spices.

Stir the flour into the butter alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter into the doughnut pans, filling with the wells to about 1/4″ shy of the rim.

** Options: Sprinkle the chocolate crumbs on top before baking or dip baked doughnuts in the vanilla glaze, then the chocolate crumbs.

Bake the doughnuts for 10 minutes.  Remove them from the oven and wait for 5 to 7 minutes before turning them out of the pans onto a rack.

For glazed doughnuts, dip or brush the tops of doughnut in the glaze or drizzle glaze over the doughnuts, and while the glaze is still wet, sprinkle or dunk with chocolate crumbs.

Thanks for stopping by.

Bake some LOVE!




One Comment Add yours

  1. The chocolate crumble is the perfect topping for these! Yummy! Following your blog for more recipes 🙂 I recently baked lemon bars and they were fantastic, so I highly recommend checking the recipe out

    Liked by 1 person

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