1 cup All-purpose flour or Whole wheat flour or gluten-free flour
1/2 cup Pumpkin puree or Sweet potato puree
1/2 cup Brown sugar or Coconut sugar or maple syrup
1/2 tsp Salt
1 tsp Baking powder or 1/4 tsp baking soda + 1/4 tsp vinegar
1 tsp Pumpkin spice or Cinnamon, nutmeg, and ginger mixture
1 Large egg or Flax egg for vegan option
1/4 cup Milk (dairy or non-dairy) or Almond milk, oat milk, or soy milk
Preheat your oven to 350°F (175°C) and prepare a donut pan by greasing it lightly with cooking spray or oil.
In a large mixing bowl, whisk together the flour, baking powder, pumpkin spice, and salt until well combined.
In another bowl, mix pumpkin puree, brown sugar, egg, and milk until creamy.
Gradually add the wet mixture into the dry ingredients while gently folding until just blended. Avoid overmixing.
Transfer the batter into a piping bag and fill each donut cavity about halfway.
Bake for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes, then transfer to a wire rack.
Once cool, dust with powdered sugar or dip in a glaze made from powdered sugar and milk.
