PUMPKIN STREUSEL COFFEE CAKE DONUTS

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!