Ingredients:

  • 2 cups (250g) All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 2 tsp Pumpkin Pie Spice
  • ½ cup (100g) Granulated Sugar
  • ½ cup (100g) Light Brown Sugar, packed
  • 1 cup (225g) Pumpkin Purée
  • 2 Large Eggs, room temperature
  • ⅓ cup (80ml) Vegetable Oil
  • 1 tsp Vanilla Extract
  • ½ cup (113g) Unsalted Butter, melted
  • ½ cup (100g) Granulated Sugar (for coating)
  • 1 tbsp Ground Cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your donut pans with non-stick cooking spray or a brush of melted butter.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk until well combined.
  3. In a large bowl, whisk the pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and emulsified.
  4. Fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain; do not overmix.
  5. Transfer the batter into a piping bag. Snip the tip and pipe the batter into the donut cavities, filling them about ¾ full.
  6. Bake in the center rack of the oven for 13–15 minutes until the donuts spring back when lightly touched.
  7. Let the donuts rest in the pan for 5 minutes, then flip them onto a wire rack.
  8. While still warm, dip each donut into the melted butter, then toss it in the cinnamon-sugar mixture until fully coated.