These cinnamon buttermilk crumb donuts are such a fantastic treat with the fluffiest, most warmly spiced donuts and a gorgeous, crunchy pecan crumb topping!
- 3/4 cup all-purpose flour
- 1/2 cup dark brown sugar
- 6 tablespoons butter melted
- 1/3 cup chopped pecans
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 3/4 cup dark brown sugar
- 2 tablespoons butter melted
- 1/2 cup buttermilk
- 1 whole egg
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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.
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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.