PUMPKIN STREUSEL COFFEE CAKE DONUTS
Serves 635 mins prep45 mins cook
These win: cutest donuts everrrr and they will be your next addiction 🍂 There’s truly nothing that compares to a warm, soft pumpkin donut — they never fail. But adding a little coffee cake streusel?! Stop it 😮💨
0 servings
What you need
Instructions
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!View original recipe