2 cups AP flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp kosher salt
1 15oz can pumpkin puree
1 ½ cups sugar
⅓ cup vegetable oil
4 Tbs unsalted butter, melted
1 tsp vanilla
3 large eggs
¾ cup sugar
2 tsp ground cinnamon
3 Tbs unsalted butter, melted
Preheat oven to 350F
Whisk the flour, spice, baking powder, and salt together in medium bowl.
Beat the pumpkin puree, sugar, oil, butter, vanilla, and eggs in a large bowl until smooth.
Add the flour mixture to the pumpkin mixture and beat until just combined
Fill 3 non-stick donut pans with batter so each mold is almost full. Smooth tops with moistened finger.
Bake until a toothpick comes out clean, about 15 minutes. Invert donuts onto cooling rack.
For the topping, stir the sugar and cinnamon together in shallow bowl. Brush the donuts with butter then dip them in sugar to coat.