Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a donut pan (standard size, 12-cavity works best). If you only have one 6-cavity pan, bake in two batches.

Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.

Combine wet ingredients: In a separate bowl, whisk pumpkin puree, eggs, milk, oil, and vanilla until smooth and glossy.

Bring it together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing—some small lumps are fine.

Fill the pan: Spoon the batter into a large zip-top bag or piping bag, snip the corner, and pipe into the greased donut wells, filling each about 3/4 full. This helps the rings bake evenly.

Bake: Bake for 10–12 minutes, until the donuts spring back lightly when touched and a toothpick comes out clean or with a few moist crumbs.

Cool: Let the donuts rest in the pan for 3–4 minutes, then transfer to a wire rack. This prevents steaming and keeps the texture tender.

Cinnamon-sugar finish: In a shallow bowl, mix 1/2 cup granulated sugar with 1–2 teaspoons cinnamon (adjust to taste). Brush warm donuts lightly with melted butter, then dip each side in the cinnamon sugar. For a thicker coating, repeat.

Optional maple glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons maple syrup and 1–2 teaspoons milk plus a pinch of salt until pourable. Dip or drizzle over cooled donuts. Let set 10 minutes.

Serve: Enjoy warm for the softest texture and the coziest flavor. They’re at their best the day they’re made, but store well too.