¾cuppacked brown sugar(you can use light or dark brown sugar)
2largeeggsat room temperature
1cupfresh or canned pumpkin puree
⅓cupmilk(I used whole milk)
1teaspoonpure vanilla extract
For the topping:
Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside.
In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
You can either spoon the batter into the donut pan or use a large piping bag or zipped-top bag. For the zip top bag, Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway.
With damp hands gently press the dough batter to smooth them out. This also helps to keep the tops from getting too brown.
Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
For the topping, combine the sugar and cinnamon in a medium bowl.
Dip the donuts in the melted butter, then dip into the cinnamon and sugar mixture and make sure to coat all sides. Then eat!
These can easily be doubled.
If you do not have a donut pan, you can make these into muffins. See my tips above.
If you are not a fan of cinnamon sugar, you can toss the baked donuts into powdered sugar or dip them into a powdered sugar and milk glaze.