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Pumpkin Coffee Cake Donuts


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  • Streusel topping:
  • 1 box spice cake mix (like Betty Crocker or Pillsbury)
  • 1 c. pumpkin puree
  • 2 eggs
  • 3 Tbsp. butter, melted
  • 1/2 c. brown sugar
  • 1/2 c. flour
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 Tbsp. butter, melted
  • Glaze:
  • 1 c. powdered sugar
  • 1 Tbsp. milk
  • 1/2 tsp. vanilla



Step 1

Preheat oven to 350 degrees.
In a mixing bowl combine cake mix, pumpkin puree, eggs and butter. Using a hand or stand mixer, mix on low until all ingredients are smoothly combined. Batter will be thick, and slightly sticky. Mix together the streusel: 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.
Fill the donut pan: Spoon in a few teaspoons of batter into each donut well. Smooth the batter out, it should be about ½ to ⅔ full, and then top with the streusel crumble - about a tablespoon for each donut.
Bake for 9-10 minutes. Let the donuts cool in the pan for about 5 minutes. Gently loosen from the pan using a fork, and lift out. Cool on a rack.
Glaze: combine the powdered sugar, milk and vanilla. Stir together until smooth. Using a spoon, drizzle the glaze over the top of the donuts. Enjoy!

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