Pumpkin Cake Donuts

Preheat oven to 350 F. Lightly grease an 8-count standard size donut tin with non-stick cooking spray. Set aside.

Combine flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg in a large bowl. Set aside.

In a medium bowl, combine coconut oil, brown sugar, egg, vanilla, pumpkin, and milk. Whisk thoroughly to combine.

Slowly pour wet ingredients into dry ingredients and stir until just combined, being careful not to over-mix.

Spoon batter into a large Ziploc bag and cut off the bottom corner of one side. Pipe the batter into each donut mold.

Bake 12-14 minutes, or until a toothpick inserted in the center of one comes out clean and donuts are golden brown. Remove from oven.

Cool donuts in pan for 10 minutes, and then remove them to a wire rack to cool completely.

Once donuts are cool, prepare topping. Put the melted butter in one shallow bowl and put the crushed brownie brittle in another.

Dip tops of donuts into melted butter, and then into crushed brownie brittle. Enjoy!

Donuts will keep in an airtight container for up to five days.