2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2 large eggs

3/4 cup canned pumpkin puree (100% pure)

1/4 cup whole milk

1/4 cup unsalted butter, melted

1 tsp vanilla extract

Glaze: 1 cup powdered sugar + 2–3 tbsp milk

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Preheat oven to 375°F (190°C) and grease doughnut pans.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk pumpkin puree, melted butter, eggs, milk, and vanilla until smooth.
Fold wet ingredients into dry ingredients, stirring gently until just combined.
Spoon or pipe the batter into doughnut pans, filling halfway.
Bake for 12–15 minutes, until golden and springy to the touch.
Cool slightly before glazing with a mixture of powdered sugar and milk.

Add cloves or ginger for extra spice.

Dip in cinnamon sugar instead of glaze for a classic finish.

Top with maple glaze or cream cheese icing for a richer variation.

Make mini doughnuts using a mini pan and shorten baking time.

Store at room temperature for 2 days, refrigerate up to 5 days, or freeze for longer storage.