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Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a large mixing bowl, combine the spice cake mix, canned pumpkin puree, 1/2 cup milk, eggs, melted butter, and vanilla extract. Mix until well combined and smooth.
Spoon the batter into a large resealable plastic bag and cut off one corner to create a piping bag. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
Bake for 12-15 minutes or until a toothpick inserted into one of the donuts comes out clean. Allow the donuts to cool slightly in the pan before transferring them to a wire rack to cool completely.
In a small bowl, mix together the powdered sugar and 1-2 tablespoons of milk until you achieve a smooth, glaze-like consistency. Drizzle the glaze over the cooled donuts.
In another small bowl, combine the brown sugar, flour, cold butter, and cinnamon. Use a fork or pastry cutter to crumble the mixture together until it resembles coarse crumbs.
Sprinkle the crumble topping generously over the glazed donuts, pressing lightly to ensure it sticks.
Serve and enjoy your delicious Pumpkin Donuts with Glazed Crumble Topping!
Variations & Tips
For a healthier twist, try using whole wheat flour in the crumble topping. You can also add some finely chopped nuts, such as pecans or walnuts, for extra crunch and flavor. If you prefer, you can substitute the pumpkin puree with sweet potato or butternut squash puree for a different spin on the recipe. For an extra hint of spice, add a pinch of nutmeg or ginger to the donut batter. And if you don't have a donut pan, this recipe works just as well for making mini muffins!
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