In two shallow bowls, mix the wet and dry ingredients separately. Pour one over the other. Mix well until you get a nice smooth batter.
Transfer the batter into a piping bag or ziplock bag and snip the corner just a bit. Spray a non-stick-donut pan and then fill the sections of the donut pan only 3/4 of the way.
Bake in a preheated 350 degree oven for 15 minutes or more until you insert a toothpick and it comes out clean.
Let it cool in the pan for 5 minutes and then brush each donut with melted butter and dip into the cinnamon sugar, one at a time.
Make sure to whisk to obtain a nice smooth batter without any clumps.
To make life easier, when transferring your batter to the molds, place your batter in a ziplock bag, cut the corner and pipe in. Easy and no mess!
Only fill your donut molds 3/4 full, to allow room for the donut to expand.
When the donuts are looking almost done, gently poke the top with your finger. If the donut bounces back, they’re done. If your finger leaves a mark, they need a little longer in the oven. You can also test with a toothpick, if it comes out clean they're done.
You can used canned pumpkin puree but homemade tastes AMAZING!
If you do use canned, make sure to use pumpkin puree and not pumpkin pie filling, very different taste.
These are delicious plain, with the cinnamon sugar or whatever toppings you like.
If adding the cinnamon sugar topping, make sure you put it on before the pumpkin donuts cool completely. That way the coating sticks.