Preheat the oven to 350°, and spray a donut pan(s) with cooking spray. Set aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
2 cups all-purpose flour, 3 teaspoons pumpkin pie spice, 2 teaspoons baking powder, ½ teaspoon kosher salt
In a separate large bowl, whisk the brown sugar, granulated sugar, and oil until well combined.
½ cup light brown sugar, ¼ cup granulated sugar, 3 tablespoons canola oil
Add the eggs, one at a time, and beat with a whisk until just mixed. Next, add the pumpkin puree.
2 large eggs, ½ cup canned pumpkin purée
Pour in the dry ingredients and buttermilk, and fold everything together with a wooden spoon until just combined. It’s okay if there are still some small lumps.
½ cup buttermilk
Spoon 3 heaping tablespoons worth of batter into each donut cavity. Bake for 13-15 minutes, or until the donuts have risen and are golden brown.
For the Cinnamon Sugar:
In a small bowl, combine the sugar and cinnamon.
¼ cup granulated sugar, 1 tablespoon ground cinnamon
Use a pastry brush to lightly brush both sides of the donuts with melted butter, and press them into the cinnamon sugar, one side at a time. Place the donuts on a piece of parchment paper or plate until ready to serve.
½ cup unsalted butter
Serve at room temperature or warmed. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 donut. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Alicia Jeanne Photography.