I’ve already waxed poetic a lot about how donuts are life in this house. I love making them a whole lot. National Donut Day was not too long ago and you better believe I celebrated. These cinnamon buttermilk crumb donuts might be the best of them all though. The topping is EVERYTHING people. I baked them too, so it made me feel a little less guilty about them. The warm spices and brown sugar make them fall ready (since August is basically flying by at the speed of light). They were really easy to make too.
After they cooled, they were ready for snacking with a great cup of coffee! The donuts were everything I hoped for and more with so much flavor and texture. All of the warm spices had me starting to be ok with fall coming soon. Slow down though summer, ok? Hope you all love these delectable treats too! xoxo
These cinnamon buttermilk crumb donuts are such a fantastic treat with the fluffiest, most warmly spiced donuts and a gorgeous, crunchy pecan crumb topping!
- 3/4cupall-purpose flour
- 1/2cupdark brown sugar
- 1/3cupchopped pecans
- 1 1/3cupsall-purpose flour
- 2teaspoonsbaking powder
- 3/4cupdark brown sugar
First, make the crumb topping. Simply stir all of the crumb ingredients together thoroughly in a mixing bowl until it is a uniform mixture. Then set it in the refrigerator while you work on the donuts. Pre-heat the oven to 350 and spray two donut pans that each have 6 molds really well with cooking spray. Then whisk the flour, baking powder, cinnamon and salt together in a bowl to aerate the dry ingredients. Set up a stand mixer with the paddle attachment and combine the sugar and butter in its bowl. Beat them together until fluffy. Add in the buttermilk and the egg. Finally, slowly add in the dry ingredients until you have a soft, sticky batter.
Transfer the batter to a piping bag and pipe a thick, single layer in each of the molds. You should get an even dozen. Then take out the topping mixture and crumble it up. Sprinkle a thick layer on top of each donut and press the crumbs in firmly to the donut batter so that it all holds together. Bake them on the same rack of the oven for 15 minutes, until golden brown on top and fluffy. Let them cool a few minutes, then transfer them to a rack to cool completely. Serve immediately with coffee! They also keep really well for a couple of days sealed in a container.