1-In a large bowl, whisk together the 2 cups (250 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves or allspice.

2-In another bowl, whisk the ¾ cup (150 g) packed light brown sugar, ½ cup (100 g) granulated sugar, and ½ cup (113 g) melted unsalted butter until well combined. Add the 2 large eggs and whisk vigorously, then stir in the 2 cups pumpkin puree.

3-Pour the wet mixture into the dry ingredients and stir just until no flour pockets remain be careful not to over-mix, as this keeps your donuts soft and light.

4-Spoon or pipe the batter into the prepared donut tin cavities, filling them about three-quarters full for even baking.

5-Bake for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. These steps make for straightforward preparation of your pumpkin donuts.

6-Let the donuts cool in the pan for a couple of minutes, then transfer them to a wire rack to prevent sogginess.

7-While the donuts are still warm, prepare the coating by whisking together ⅔ cup (133 g) granulated sugar and 2 teaspoons ground cinnamon. Brush each donut with some of the 6 tablespoons (85 g) melted unsalted butter, then roll in the cinnamon sugar mixture for that perfect finish.