Pumpkin Coffee Cake Donuts

Wow! I don’t even know how I found your blog. I was googling recipes the other night, and I stumbled upon these donuts. My sons are on a gluten-free, dairy-free diet currently, so I just made those changes to this recipe, but these donuts still came out fantastic! Yay! Since I am nursing, I have to do the diet, also, and I was having a big-time donut craving. I am so glad these fit the bill. Thank you so much, and I will continue to stalk your archives for further ideas!

Pumpkin Coffee Cake Donuts! Baked, not fried, and ready in less 30 minutes.


Prep Time : 20 minutes
Cook Time : 10 minutes
Total Time : 30 mins
Yield : 6 baked donuts


INGREDIENTS

For the Crumb Topping:

• 2 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 3 and 1/2 tablespoons all-purpose flour
• 1/4 teaspoon pumpkin spice

For the Pumpkin Donuts:

• 1 cup and 1/4 cups all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1/4 cup pumpkin puree
• 2 1/2 tablespoons unsalted butter, melted
• 1/2 cup milk (I used whole, but any type will do)

For the Pumpkin Spice Glaze:

• 1/2 cup confectioners' sugar
• 1/2 tablespoon whole milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin spice

Get the Instructions @ bakerbynature.com

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