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For the streusel:
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In a small bowl, stir flour, brown sugar, cinnamon, and salt. Drizzle melted butter over dry ingredients and stir until thoroughly combined-the mixture should feel clumpy and not sandy when gently squeezed between your fingertips. If mixture is still too dry, add a little more melted butter until you reach the right consistency. Set streusel aside.
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For the donuts:
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Preheat oven to 325u00b0F. Spray donut pans generously with baking or cooking spray and set aside.
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In a medium-sized bowl, combine dry ingredients, whisking to combine.
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In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium-high speed for 2 minutes, or until lightened in color. Add brown sugar, a little at a time, beating briefly after each addition. With the mixer still running, slowly pour in granulated sugar, scraping down sides of bowl as needed.
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Next, add citrus zest and beat for 1 minute, again scraping down sides of bowl as needed. Reduce mixer speed to medium-low and pour in oil in a slow and steady stream, beating for 2 minutes, or until thoroughly combined. Reduce mixer speed to low and add pumpkin puree, mixing until thoroughly combined.
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Switch to the paddle attachment and add dry ingredients in two additions, mixing for about 10 seconds, until just combined. Remove bowl from mixer, and give 1 to 2 good stirs with a spatula to make sure all ingredients are combined.
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Fill each donut cavity about 3/4 full. Sprinkle streusel evenly over the tops of each donut, breaking up any large clumps (largest crumbs should be about the size of peas).
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Bake for 15-22 minutes (baking time varies based on type of pan), or until an inserted toothpick comes out with moist crumbs attached when inserted. Remove from oven and place pan/s on a cooling rack to cool. Allow donuts to cool completely before removing from pans.
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Before serving, prepare the glaze.
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For the glaze:
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Combine ingredients into a small bowl and whisk to combine. If you feel glaze is too thick, add a little more milk until it reaches desired consistency (make sure glaze is not too thin!).
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Place cooled donuts on a rack set over parchment or wax paper. Drizzle glaze evenly over each donut and serve.
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Notes:
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Baking times depend on the type of donut pan you use. I recommend starting with the lowest time and going from there.
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If you are using a silicone pan, make sure the donuts are completely cool before removing them.
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Yields 10-12 donuts, depending on pan size.
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These are the best when eaten fresh but can also be stored at room temperature in an airtight container (or covered in plastic wrap) for up to 5 days.
