Preheat oven to 400°F and grease mini donut pan. I used the Wilton-brand donut pan. Be sure to use enough grease to coat the pan so the donuts will not stick.

In a large mixing bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Slowly pour the wet ingredients into the dry and stir until just combined. Over-mixing will make a tough donut so don’t overmix!

Fill batter into a piping bag, cut the tip, and fill each donut cavity ½ full.

Bake for 6—8 minutes or until golden brown and a toothpick inserted comes out clean.

Let donuts cool before inverting pan.

Prepare crisp topping by using a fork to combine flour, brown sugar, oats, cinnamon, and butter until crumbled. Pour onto a greased cookie sheet and bake at 400 for 5 minutes or until golden. Let cool and crumble in a small bowl for topping donuts!

To create caramel glaze, melt unwrapped caramels in saucepan or microwave with 2 tablespoons water (per package of caramels). Be careful, caramel is hot!

Dip donuts into caramel glaze and flip over. Top with crispy crumble topping!