Pumpkin Crumb Cake Donuts
A spiced pumpkin donut with a crunchy crumb topping, finished with icing or powdered sugar.
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SERVINGS: 8
Ingredients
Donut Batter:
- 2 1/2 cups 1:1 gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 cup butter melted
- 1 large egg
- 1 cup pumpkin puree
- 1/3 cup greek yogurt
- 1 tsp vanilla bean paste
- 1/2 cup milk plant based or regular
Crumb Topping:
- 1/3 cup coconut sugar
- 1/2 cup monkfruit sweetener granulated
- 1 cup 1:1 gluten free flour
- 1/2 cup coconut oil melted
- 1 tsp ground cinnamon
Instructions
Enable step-by-step mode- Preheat oven to 350F and spray a donut pan with oil; make the crumb mixture and set aside
- In a large bowl, add dry ingredients (flour, baking powder and soda, cinnamon and nutmeg) and whisk together; set aside
- In a separate bowl, add pumpkin puree, butter, egg, milk, greek yogurt, and vanilla extract; whisk together until well combined
- Add wet ingredients to the dry ingredients and fold together until a batter is made
- Using a ziplock bag, add the batter and cut the tip off the ziplock bag; pipe the batter into the donut pan and top with the crumb mixture
- Bake on the center rack for 10-12 minutes and allow to cool for 10 minutes
- Drizzle with icing or powdered monkfruit sweetener