I sealed my own fate when I ordered two donut baking pans this week. It's all over. But really, how was I supposed to stop myself after seeing this recipe for Pumpkin Coffee Cake Donuts?
To make matters worse, there's an expected high of 100 degrees today -- so baking these & washing them down with hot coffee was straight silly. But dammit, it's the 20th of September and we need pumpkin!
These are fluffy, cakey, and stupid good when served still warm. I'll refrain from saying how many are already gone an hour later, lest you be tempted to judge me. Next on the donut baking list we have banana with chocolate glaze, buttermilk with strawberry glaze, and maybe some sprinkles thrown in there somewhere. Let the games begin!
1 box spice cake mix
1 cup pumpkin puree
3 Tbsp butter, melted
½ c. brown sugar
½ c. flour
1 tsp. cinnamon
½ tsp. nutmeg
2 Tbsp butter, melted
1 c. powdered sugar
1 Tbsp. milk
½ tsp. vanilla
Preheat oven to 350 degrees.
Combine cake mix, pumpkin, eggs and butter. Using a hand or stand mixer, mix on low until all ingredients are smoothly combined.
In a small mixing bowl, combine the brown sugar, flour and spices with a fork. Drizzle the melted butter over the mixture and combine. The streusel will be crumbly.
Spoon donut mixture into piping bag & fill circles until 2/3 full. Top each with generous amount of streusel mix.
Bake for 9-10 minutes. Let the donuts cool in the pan for about 5 minutes. Gently loosen from the pan using a butter knife, and switch to a rack or pan to cool.
Glaze: combine the powdered sugar, milk and vanilla. Stir together until smooth. Using a spoon, drizzle the glaze over the top of the donuts.
Serve with lots of coffee or milk!