Pumpkin Cake Donuts

Directions

1. 1
   Preheat oven to 350 F. Lightly grease an 8-count standard size donut tin with non-stick cooking spray. Set aside.
2. 2
   Combine flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg in a large bowl. Set aside.
3. 3
   In a medium bowl, combine coconut oil, brown sugar, egg, vanilla, pumpkin, and milk. Whisk thoroughly to combine.
4. 4
   Slowly pour wet ingredients into dry ingredients and stir until just combined, being careful not to over-mix.
5. 5
   Spoon batter into a large Ziploc bag and cut off the bottom corner of one side. Pipe the batter into each donut mold.
6. 6
   Bake 12-14 minutes, or until a toothpick inserted in the center of one comes out clean and donuts are golden brown. Remove from oven.
7. 7
   Cool donuts in pan for 10 minutes, and then remove them to a wire rack to cool completely.
8. 8
   Once donuts are cool, prepare topping. Put the melted butter in one shallow bowl and put the crushed brownie brittle in another.
9. 9
   Dip tops of donuts into melted butter, and then into crushed brownie brittle. Enjoy!
10. 10
    Donuts will keep in an airtight container for up to five days.