These vegan apple crumble doughnuts are made with a spiced batter studded with juicy apple chunks, and covered with a sweet cinnamon crumble topping.
To make the crumble topping, stir the flour, brown sugar, cinnamon, and salt together in a small bowl. Stir in the coconut oil until fully mixed. Place the bowl in the refrigerator and allow the mixture to chill while you prepare the rest of the ingredients.
Preheat the oven to 350° and lightly oil a 12 cavity doughnut pan (or a couple of 6 cavity pans).
To make the doughnuts, stir the flour, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl. In a separte bowl or large liquid measuring cup, stir together the applesauce, milk, oil, and vanilla. Add the applesauce mixture to the dry ingredients and stir, just until fully mixed. Fold in the apples.
Distribute the batter among the doughnut cavities (hands work best here), then sprinkle the tops with the crumble topping.
Bake for about 12 minutes, until the tops spring back when lightly touched. Transfer to a cooling rack and allow to cool completely before removing the doughnuts.
While the doughnuts bake, stir together the frosting ingredients in a small bowl. Add more powdered sugar if the mixture is too thin, more milk if it's too thick.
When the doughnuts are cool, remove them from the pan and drizzle with glaze. Serve.