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1. Preheat oven to 360 degrees and grease doughnut pans.
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2. Whisk together flour, baking powder, salt and pumpkin pie spice.
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3. In a separate bowl, combine sugar, brown sugar, oil, eggs, pumpkin and vanilla extract.
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4. Combine the wet and dry ingredients and stir. Don't over mix.
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5. Fill doughnut pans 3/4 full (I used a piping bag to fill mine) and bake for 12-16 minutes or until an inserted toothpick of knife comes out clean.
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6. Coat hot doughnuts in cinnamon-sugar mixture by either placing cinnamon-sugar in a bag with a hot doughnut and shake. Or I doubled the amount of cinnamon sugar and put mine in a casserole pan and turned my doughnuts out of the pan into it and continued flipping the doughnuts until coated.
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7. Let cool and keep on cookie racks! When I put mine in a tupperware the cinnamon sugar soaked up into the cake, so I kept mine on the countertop on cookie racks instead!