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Baked Pumpkin Crumble Donuts

With their sweet crumble topping and warm pumpkin flavors, these Baked Pumpkin Crumble Donuts are the ideal fall treat. They have a straightforward vanilla glaze on top and are baked rather than fried. Savor them as a festive dessert or with a cup of coffee

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup buttermilk
• For Crumble Topping:
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup rolled oats
• 3 tbsp cold unsalted butter, diced
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pecans optional
• For Glaze:
• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C

Grease a donut pan and set it aside

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract

Mix until well combined

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk

Mix until just combined

Be careful not to overmix

Fill each cavity of the donut pan with the pumpkin batter, about 2/3 full

In a small bowl, make the crumble topping by combining the flour, granulated sugar, rolled oats, cold diced butter, cinnamon, salt, and chopped pecans if using

Use a fork or your fingers to create a crumbly mixture

Sprinkle the crumble topping evenly over the donut batter in each cavity

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean

While the donuts are baking, prepare the glaze

In a bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze

Adjust the consistency by adding more milk if needed

Once the donuts are done baking, allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Once the donuts have cooled, drizzle the glaze over the top of each donut

You can also dip them into the glaze if you prefer more coverage

Let the glaze set for a few minutes, and then enjoy your delicious Baked Pumpkin Crumble Donuts

Easy Cheeseburger Soup

A hearty and comforting cheeseburger soup made quickly in your Instant Pot or Ninja Foodi, perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can 14
• 5 oz diced tomatoes
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional toppings: chopped green onions, crumbled bacon, shredded cheese

Instructions:

Set your Instant Pot or Ninja Foodi to saut mode

Add ground beef, onion, and garlic

Cook until beef is browned and onions are softened

Add beef broth, diced tomatoes with juice, potatoes, carrots, and celery

Stir to combine

Secure the lid and set to high pressure for 10 minutes

Once the cooking cycle is complete, perform a quick release

Stir in shredded cheddar cheese and heavy cream until cheese is melted and soup is creamy

Season with salt and pepper to taste

Serve hot, optionally topped with chopped green onions, crumbled bacon, and extra shredded cheese