Name: PUMPKIN STREUSEL COFFEE CAKE DONUTS
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: O Organics Sugar, Organic, Powdered; Bob's Red Mill Rolled Oats, Extra Thick; Land O Lakes Butter, with Olive Oil & Sea Salt; Morton Iodized Salt, 26 Ounce; O Organics Pumpkin Pie Spice, Organic; Argo Baking Powder, Double Acting; Shamrock Farms Protein Shake, Vanilla; Bob's Red Mill Oat Flour, Gluten Free; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk; O Organics Coconut Palm Sugar Organic; Signature Select Vanilla Extract Pure; SIGNATURE SELECTS Pumpkin, 100% Pure; Chobani Yogurt, Greek, Whole Milk Plain; Open Nature Eggs Brown Free Range Large

Preheat oven to 350F. Spray a donut pan with cooking spray; set aside.
Start by making the oat crumble. In a medium bowl, combine the crumble ingredients and mix until crumbly. Set aside until ready to use.
In a large bowl, combine all of the ingredients for the donuts and stir until just combined (the batter will be thick).
Transfer the batter to a large baggie and cut the corner off.
Pipe the batter into 6 donut molds (you can alternatively use a spoon and spoon the batter into the donut molds).
Evenly sprinkle the oat crumble topping over each donut.
Bake 350F for 15-17 minutes, to until golden.
Remove and let cool in the pan for 15 minutes, and then remove the donuts from the pan and transfer to a wire cooling rack.
In a small bowl, whisk the ingredients together for the glaze.
Once the donuts are almost cooled, drizzle with the glaze.
Best kept in the fridge for 5-7 days.
Enjoy!

PUMPKIN STREUSEL COFFEE CAKE DONUTS

Serves 6

35 mins prep

45 mins cook

80 mins total

What you need

How to make

Available coupons from Well Made by Kiley