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1
Preheat oven to 350u00b0F. Spray a donut mold with cooking spray and set aside.
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2
For the crumb topping:
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In a small bowl, mix sugar, flour and pumpkin spice. Mix until big clumps are gone. Add melted butter and mix with a fork until small clumps are formed. Put in the freezer while preparing the donut batter.
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4
For the donuts:
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5
In a large bowl, combine flour, brown sugar, baking powder and pumpkin spice. Whisk until clumps are gone.
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6
In a separate bowl, mix together pumpkin puree, melted butter and milk. Gently fold wet ingredients into the bowl with the dry ingredients.
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7
Place the batter into a resealable bag with the corner cut off and pipe into donut molds. Grab the crumb topping out of the freezer and sprinkle mixture evenly over the tops of each donut.
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8
Bake for 10-11 minutes. Allow donuts to cool before removing from the molds.
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9
For the glaze:
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10
Whisk glaze ingredients together in a small bowl. If glaze is too thick, add more milk. Drizzle over cooled donuts with a spoon.
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11
Note: We also drizzled some of the donuts with chocolate ganache that we had left over. If you want to add chocolate ganache, just microwave 1 cup of heavy cream until boiling. Once boiling, add 1 cup chocolate chips. Stir until smooth. It will get thicker as it cools. Once cool, drizzle over donuts.
