Pumpkin Crumb Donuts

INGREDIENTS

• 1¾ cups all-purpose flour
• 2 tsp pumpkin spice
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 1/2 cup pumpkin purée
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• ¼ cup vegetable oil
• 1 large egg
• 2 tsp vanilla extract

SPICE CRUMBLE

• 1/4 cup salted butter, melted
• 1/3 cup brown sugar
• 1/2 cup and 1 tbsp all-purpose flour
• 1/4 tsp pumpkin spice
• A pinch of kosher salt

GLAZE

• 1 cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease two 6-well donut pans with butter or use oil and flour
2. Crumble: In a bowl, mix together melted butter, brown sugar, flour, pumpkin spice, and kosher salt. Once combined, spread the mixture on a parchment-lined tray and set aside.
3. Pumpkin Donut Batter:
   
   • In a large mixing bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.
   • In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
   • Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. The batter will be thick.
   • Transfer the batter to a piping bag or a zip-top bag with one corner snipped. Evenly pipe the dough into the prepared donut pans, filling them about halfway or up to 2/3 full.
   • Sprinkle the spice crumble on top of each donut.
4. Bake in the preheated oven for about 12 minutes or until a toothpick inserted into a donut comes out clean. Once done, let the donuts cool in the pans for about 5 minutes, then transfer to a wire rack.
5. While the donuts are cooling, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle or dip the cooled donuts into the glaze as desired.