Pumpkin Coffee Cake Donuts (Print Version)

Ingredients:

01 - 1 ½ cups all-purpose flour.
02 - 1 cup sugar.
03 - 1 tsp baking powder.
04 - ½ tsp baking soda.
05 - ½ tsp salt.
06 - 1 tsp ground cinnamon.
07 - ½ tsp ground nutmeg.
08 - ½ cup canned pumpkin puree.
09 - 2 large eggs.
10 - ¼ cup vegetable oil.
11 - ¼ cup milk.
12 - ¼ cup all-purpose flour (for topping).
13 - ¼ cup sugar (for topping).
14 - ¼ cup packed brown sugar (for topping).
15 - ¼ cup cold butter, cubed (for topping).
16 - 1 tsp ground cinnamon (for topping).

Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a donut pan or spray with non-stick cooking spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In another bowl, mix the pumpkin puree, eggs, vegetable oil, and milk.
04 - Combine the wet and dry ingredients until just mixed.
05 - In a small bowl, mix the flour, sugar, brown sugar, and cinnamon for the topping.
06 - Cut in the cold butter with a pastry cutter or fork until crumbly.
07 - Spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
08 - Sprinkle the coffee cake topping evenly over the batter.
09 - Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes:

01 - Soft and spiced pumpkin donuts topped with a crumbly coffee cake topping—perfect for fall mornings!.

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