2 cups all-purpose flour (or whole wheat flour)
¾ cup granulated sugar (or brown sugar)
1 tablespoon baking powder
2 teaspoons ground cinnamon (or nutmeg)
1 cup pumpkin puree (or mashed sweet potato)
2 large eggs (or flaxseed meal)
½ cup milk (or almond milk)
1 teaspoon vanilla extract (or almond extract)
½ teaspoon salt
Preheat your oven to 350°F (175°C) and grease your donut pan.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
In a separate bowl, mix the pumpkin puree, eggs, milk, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Spoon the batter into the prepared donut pan, filling each cavity about ¾ full.
Bake for about 10-12 minutes or until the donuts spring back when lightly touched.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack.
While still warm, coat the donuts in a mixture of sugar and cinnamon.
Enjoy warm or store in an airtight container for later.
