Baked Pumpkin Donuts

Preheat oven to 350ºF. Spray a donut mold with cooking spray and set aside.

For the crumb topping:
In a small bowl, mix sugar, flour and pumpkin spice. Mix until big clumps are gone. Add melted butter and mix with a fork until small clumps are formed. Put in the freezer while preparing the donut batter.

For the donuts:
In a large bowl, combine flour, brown sugar, baking powder and pumpkin spice. Whisk until clumps are gone.

In a separate bowl, mix together pumpkin puree, melted butter and milk. Gently fold wet ingredients into the bowl with the dry ingredients.

Place the batter into a resealable bag with the corner cut off and pipe into donut molds. Grab the crumb topping out of the freezer and sprinkle mixture evenly over the tops of each donut.

Bake for 10–11 minutes. Allow donuts to cool before removing from the molds.

For the glaze:
Whisk glaze ingredients together in a small bowl. If glaze is too thick, add more milk. Drizzle over cooled donuts with a spoon.

Note: We also drizzled some of the donuts with chocolate ganache that we had left over. If you want to add chocolate ganache, just microwave 1 cup of heavy cream until boiling. Once boiling, add 1 cup chocolate chips. Stir until smooth. It will get thicker as it cools. Once cool, drizzle over donuts.