1 cup pumpkin puree
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup melted butter or coconut oil
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Preheat your oven to 350°F (175°C) to ensure even baking.
Lightly grease a donut pan with cooking spray or brush it with oil to prevent sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the pumpkin puree, brown sugar, melted butter, and eggs until well combined.
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Transfer the batter to a piping bag and fill each donut cavity about 3/4 full.
Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Once done, remove the donuts from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For an extra touch, whisk together powdered sugar, a bit of milk, and cinnamon to create a simple glaze. Dip the cooled donuts for added sweetness!
