Pumpkin Doughnuts with Brown Butter Frosting

 Recipe From: Kara

A super simple and delicious, perfect for fall donut recipe. Everyone ate these right up! Even Keith loved them and he only likes Boston Crème donuts. Make sure to make the frosting because it adds so much to the flavor!

1 package Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix

2/3 cup water

1 large egg

3/4 cup pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup butter

3 cups powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup milk

Instructions:

Preheat oven to 350°F.

In a bowl, combine the cake mix, water, egg, and pumpkin puree keep the crumb topping aside. Pour the batter into a greased doughnut pan, filling about 3/4 full.

In a small bowl mix together crumb topping, cinnamon and nutmeg. Top with the crumb topping mixture, and press the topping down into the batter.

Bake for 7-9 minutes until a toothpick inserted in the center comes out clean.

While they are baking heat butter in a large saucepan over medium heat until boiling. Let the butter turn light brown and then remove from heat.

Add powdered sugar, vanilla extract and milk. Whisk together until smooth.

Remove doughnuts from pan when they are done baking and the pan is warm to touch.

Transfer them to cooling rack and drizzle frosting over warm doughnuts.