½cup(113 g) unsalted butter, melted and slightly cooled
2large eggs, room temperature
Cinnamon sugar coating
⅔cup(133 g) granulated sugar
6tablespoons(85 g) melted unsalted butter
Preheat oven to 350° F. Grease a donut tin (cavities with 3 ¾-inch diameter) with nonstick spray and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Spoon or pipe batter into prepared donut tin.
Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the donuts cool in the pan for a couple minutes before transferring to a wire rack.
For the topping, whisk together the sugar and cinnamon. While the donuts are still a little warm, lightly brush them with melted butter, then generously coat the donuts in cinnamon sugar.
Spices: 2 1/2 teaspoons pumpkin pie spice may be used in place of the individual spices.Store pumpkin donuts in an airtight container at room temperature for up to 3 days.Freeze pumpkin donuts in an airtight container for up to 1 month.High altitude adjustments (Denver; altitude 5,280 ft): Decrease baking soda to 3/4 teaspoon; decreasing baking powder to 1/4 teaspoon; decrease brown sugar by 2 Tablespoons. Use a higher protein all purpose flour such as King Arthur All Purpose Flour. Baking time and temperature remain the same.