For the Donuts:
For the Topping:
- 1/2 cup Butter, softened
- 1/3 cup Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 2/3 cup Sour Cream
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 2 1/2 cups Flour
- 1/3 cup Milk
For the Glaze:
- 1/2 cup Brown Sugar
- 1/2 cup Quick Oats
- 1/2 cup Flour
- 1 teaspoon Cinnamon
- 4 tablespoons Melted Butter
- 2 cups Powdered Sugar
- 2 tablespoons Water, plus 2 teaspoons
Preheat the oven to 375°F. Spray a donut pan with nonstick baking spray.
Beat the butter and sugars until creamy. Add the egg, vanilla, and sour cream and beat again.
Stir together the cinnamon, nutmeg, baking powder, baking soda, and flour.
Add the flour mixture and milk alternately to the butter mixture until completely mixed in.
Divide the batter evenly into three bowls.
Mix together the crumble topping and divide into three bowls as well.
Spoon one bowl of batter evenly into the prepared donut pan. Top with one bowl of topping. Make sure to press the crumbs into the batter slightly. Bake 10 minutes.
Remove and let cool in the pan for 2-3 minutes before gently removing them and placing them on a wire rack.
Wipe out the donut pan with a paper towel and spray again with more baking spray. Repeat two more times with the remaining batter and crumbs.
Whisk together the powdered sugar and water. Spoon into a small plastic baggie and cut one tip off. Drizzle over the tops of the donuts. Let set.