Pumpkin Coffee Cake Donuts

Preheat your oven to 350°F (175°C) and grease a donut pan.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

Prepare the Coffee Cake Crumble:

In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt.

Pour in the melted butter and stir until combined.

Add the flour and mix until the mixture forms coarse crumbs.

Sprinkle the crumble evenly over the donut batter in the pan.

Bake the Donuts:

Bake the donuts in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled donuts.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Nutritional Information:

Kcal: 320 kcal | Servings: 12 donuts