1-First, preheat your oven to 350° F and grease a donut tin with cavities 3 ¾ inches in diameter using nonstick spray. This sets the stage for easy baking and perfect shapes.

2-Then, in a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices to blend the dry ingredients well.

3-Next, in a medium bowl, whisk the ¾ cup packed light brown sugar, ½ cup granulated sugar, and ½ cup melted unsalted butter until the butter is absorbed. Add the 2 large eggs and whisk until combined, then stir in the 2 cups pumpkin puree to create a smooth wet mixture. Pour the wet ingredients into the dry ingredients and mix until just combined, avoiding over-mixing to keep the batter light.

4-Baking and Finishing StepsSpoon or pipe the batter into the prepared donut tin, filling each cavity appropriately. Bake for 12 to 14 minutes or until a toothpick inserted comes out with little to no crumbs. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack for even cooling.

5-For the topping, whisk together the ⅔ cup granulated sugar and 2 teaspoons ground cinnamon. While the donuts are still slightly warm, brush them with the 6 tablespoons melted unsalted butter and coat generously with the cinnamon sugar mixture. This step adds that extra flavorful pumpkin donuts touch that makes them irresistible.