Baked Pumpkin Crumble Donuts

Preheat oven to 350ºF.

Combine flour, baking powder, pumpkin pie spice, and salt in a large mixing bowl. In a separate bowl, combine honey, eggs, vanilla extract, Greek yogurt, pumpkin puree, and milk. Whisk together until smooth. Add coconut oil and whisk again until combined. Add wet ingredients to the dry ingredients and mix together until just combined.

Spoon batter into a quart-sized plastic bag and seal it shut. Snip the corner of the bag off, making about a 3/4-inch cut. Squeeze the batter out of the bag into a 6-cavity donut pan. There will be enough batter to make two batches. The second batch will yield 3-4 donuts.

Bake donuts for about 18–20 minutes. Check donuts at the 18-minute mark by inserting a toothpick.

While the donuts are baking, make the glaze and nut crumble. In a medium bowl, combine maple syrup, powdered sugar, and coconut oil. Whisk together until smooth. Store glaze in the refrigerator until ready to use.

Using a blender or Nutribullet, blend nuts until they’re crumbly. You could also place the nuts in a pastic bag and crush them with a rolling pin.

Once donuts are done baking, let them cool on a rack for at least 10 minutes. Then, set up a station for glazing and dipping. Place the bowl of maple glaze and the plate of crushed nuts next to the wire rack. Dip the top of each donut into the glaze, letting any excess glaze drip back into the bowl. Then, dip the glazed portion of each donut into the crushed nuts. Place each donut back on the rack to let the glaze set.