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For the doughnuts:
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Preheat the oven to 350u00b0F. Recipe makes roughly 18 regular-sized doughnuts so grease enough pans for this.
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In the bowl of a stand mixer, beat together the oil, syrup, eggs, sugar, squash puree (see note), allspice, salt and baking powder until smooth. Add the flour and mix on low until it's all incorporated.
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Fill the wells of your greased doughnut pans about 3/4 full. I used a little less than 1/4 cup of batter per well. I just filled them with my measuring cup. No fancy equipment this time. Set aside.
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For the topping:
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Mix the sugar, flour, and oats together in a small bowl. Then add the butter and mix with a fork until it's all crumbly.
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Sprinkle about a teaspoon of the crumble evenly over each doughnut. Then bake the doughnuts for 15 minutes at 350u00b0F or until a toothpick inserted in the center comes out clean. Remove the pans from the oven and set on a rack.
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After you remove the doughnuts from the oven, wait a few minutes before taking them out of the pan. Then gently lift each one up with a small spatula and place on a cooling rack to cool completely. (Don't flip the pan over because the topping with get messed up.) If you can't wait for them to cool because the smell is too intoxicating, then go ahead and pop one in your mouth. Just don't burn yourself!
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Recipe adapted from Pumpkin Cake Doughnuts by King Arthur Flour.
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Note: See related blog post for instructions for making homemade butternut squash puree.
