1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup pumpkin puree
¼ cup unsweetened applesauce
1 large egg
1 tsp vanilla extract
Non-stick spray for greasing the pan
Preheat your oven to 350°F (175°C). Grease your donut pan with non-stick spray or oil, and set it aside.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
In another bowl, mix the pumpkin puree, applesauce, egg, and vanilla. Stir until smooth.
Gradually add the wet mixture to the dry ingredients. Gently fold until just combined—avoid overmixing.
Transfer the batter into a piping bag or a zipper bag with the corner cut off. Pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare a simple glaze by mixing powdered sugar with milk or water to your desired consistency. Dip each cooled donut into the glaze and let it set before serving.
