Ingredients:

Cinnamon Crumble

• 88 grams Sequoia All-Purpose Flour
• 113 grams light brown sugar
• 20 grams granulated sugar
• 1 3/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 70 grams unsalted butter, room temperature

Pumpkin Doughnut Recipe

• 128 grams Sequoia All-Purpose Flour
• 136 grams granulated sugar
• 36 grams, unsalted butter, room temperature
• 89 grams water, room temperature
• 238 grams pumpkin puree
• 1 egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• 4 grams kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Cream Cheese Glaze

• 45 grams cream cheese, room temperature
• 47 grams powdered sugar
• 3/4 teaspoon milk
• 1/4 teaspoon vanilla extract

Instructions:

Cinnamon Crumble

1. In a mixing bowl fitted with a paddle attachment, place flour, brown sugar, granulated sugar, cinnamon and salt into the bowl. Mix until combined.
2. Add in butter and mix until it forms a pea sized crumble, being careful not to overmix.
3. Place mixture into a container and store in the refrigerator while you make the pumpkin doughnut batter.

Pumpkin Doughnut Mixture

1. Preheat oven to 350 degrees F. If using a convection oven, preheat to 325 degrees F. Lightly spray donut pan.
2. In a mixing bowl fitted with a paddle, combine butter and sugar. Blend until butter is fully incorporated with the sugar. It will look more like a granular paste that fluffy.
3. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and cloves.
4. In another bowl, whisk together water, pumpkin puree, egg, vanilla extract, making sure the egg is fully broken up and incorporated.
5. Add half of the pumpkin mixture into the butter/sugar and mix until combined.*
6. Add in half of the dry mixture into the mixer and mix until just combined.
7. Repeat steps 5 and 6 until the mixture is just combined together.
8. With a piping bag, fill your mini doughnut molds with batter to the top of the mold.
9. Sprinkle the top of the doughnut batter lightly with the Cinnamon Crumble.
10. Bake for 12-15 minutes, rotating halfway through baking until the batter springs back once touched.
11. Slightly cool doughnuts and place them on a cooling rack to finish cooling down with the crumble side up. 

Finishing Doughnuts

1. Once the doughnuts are cool, make the Cream Cheese Glaze by mixing all ingredients until combined.
2. While the glaze is still warm, place it in a piping bag and decorate your doughnuts.