1 cup pumpkin puree
1 cup all-purpose flour
½ cup brown sugar
¼ cup granulated sugar
2 eggs
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
¼ cup vegetable oil
Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs and add the pumpkin puree, brown sugar, granulated sugar, and vegetable oil.
Gently fold the wet ingredients into the dry ingredients until combined.
Lightly grease your donut pan or use cooking spray.
Spoon the batter into the donut pan, filling each cavity about ¾ full.
Bake for 10-12 minutes or until a toothpick comes out clean.
Let the donuts cool before transferring them to a wire rack.
Optional: Drizzle with glaze or sprinkle with powdered sugar before serving.
Enjoy warm or store in an airtight container for up to 5 days.