Spice Cake Donuts with Pecan Streusel

Ok, well, sort of donuts.  More like coffee cake in the shape of donuts--which are good, too, of course :)  Upon finding this recipe, I actually wanted so much to make it that I went out and bought donut pans.  Now I'll have to find more recipes to use them, but that just means more blog entries, right?  Anyhow, these were quite tasty, well worth getting up a bit early to prep.  Having made them now, I am adding in notes on what I will do differently the next time (yes, I will make these again for sure!)
Here is the link to the original recipe:
http://thegoldlininggirl.com/2015/09/spice-cake-donuts-with-pecan-streusel/

Ingredients:

--for donuts--
1 box spice cake mix
1 egg
1 c. water
1/4 c. canola oil
3 T. melted butter

--for streusel--
1/2 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
1/3 c. chopped pecans (I used food processor)
3 T. melted butter

--for icing--
**the amounts here are the original ones; this makes A LOT of icing, so I plan to cut in half for next time**
3 c. powdered sugar
1/2 c. unsalted butter
2 tsp. vanilla extract
around 3 T. milk (I didn't measure)

Instructions:

1. Spray donut pans with non-stick spray and preheat oven to 350°F. **the original recipe calls for using 2 pans that hold 6 donuts, yet the yield she lists at the top is 16 (?).  I ended up with a bit of leftover batter and I overfilled the pans (supposed to be 3/4 full and I went nearly all the way full).  Will simply pipe remaining batter into cupcake tins next time.**

2. In a large bowl, combine the ingredients for the donuts part.

3. Pour batter into a gallon-sized ziploc bag.  Cut off a corner and use bag to pipe batter into donut pans.  Do not exceed 3/4 full (see note above in #1).

4. In a medium bowl, combine brown sugar, flour, and cinnamon.  Stir until well combined.

5. Stir in pecans and butter.  Texture will be coarse crumbs/small chunks.

6. Sprinkle streusel over tops of donut batter in pans.

7. Bake for 12-14 minutes (I went 14).  After removing from oven, leave donuts in pans for 10 minutes before transferring to cooling rack.

8. Make the icing: place powdered sugar in a medium bowl.

9. Melt butter in small saucepan (or small skillet, like I used) over medium heat, stirring often, until butter just starts to brown (you will see tiny brown dots forming at the bottom).

10. Remove from heat and pour over powdered sugar immediately.

11. Add vanilla and milk.  Stir until well combined.  Add milk as needed until texture is just thin enough to drizzle.

12. Drizzle over top of donuts and enjoy!