Vegan Version:

• Preheat your oven to 350°F (175°C). Generously grease a donut pan and set it aside.
• In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and pumpkin spice.
• In a separate bowl, whisk together the pumpkin puree, melted butter, and milk.
• Gently fold the wet mixture into the dry ingredients, mixing just until combined. Be careful not to overmix – you want these donuts light and fluffy!
• Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
• Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Let them cool in the pan for a few minutes before transferring to a wire rack.
• While the donuts cool, prepare the cinnamon sugar coating. Melt the butter and set it aside. In a medium bowl, combine the granulated sugar and cinnamon.
• Once the donuts are cool enough to handle, dip each one in the melted butter, then roll in the cinnamon sugar mixture. Repeat with all donuts. These are best enjoyed the day they’re made – but they probably won’t last long anyway!

Vegan Version:

• Preheat your oven to 350°F (175°C). Generously grease a donut pan and set it aside.
• In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and pumpkin spice.
• In a separate bowl, whisk together the pumpkin puree, melted coconut oil, and almond milk.
• Gently fold the wet mixture into the dry ingredients, mixing just until combined. Don’t overmix – nobody wants tough donuts!
• Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
• Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
• Prepare the cinnamon sugar coating by melting the coconut oil. In a medium bowl, mix the granulated sugar and cinnamon.
• Once the donuts are cool enough to handle, dip each one in the melted coconut oil, then roll in the cinnamon sugar mixture. Repeat with all donuts and enjoy them fresh.