1. Start by preheating your oven to 375°F. While the oven heats up, lightly grease two 6-cavity non-stick donut pans with cooking spray to make sure nothing sticks.
2. In a medium bowl, toss all the dry ingredients together and give them a good whisk to mix everything up. In a separate, larger bowl, mix the pumpkin purée, eggs, oil, brown sugar, white sugar, and vanilla extract until everything is nice and smooth.
3. Now, add your dry ingredients to the wet ingredients and whisk until fully combined.
4. Here’s a little trick: grab a large Ziploc bag, place it in a measuring cup, and fill it with the donut batter. Then, cut off one of the corners and pipe the batter neatly into the donut pans. Super easy and way less messy!
5. Pop the donut pans into the oven and bake for about 20-25 minutes. You’ll know they’re done when you stick a toothpick in the center and it comes out clean—no sticky batter. Once baked, carefully transfer the donuts to a wire cooling rack.

For Cinnamon Sugar Donuts:

1. Stir the cinnamon and sugar together in a small bowl until they're nicely combined. While the donuts are still warm but firm enough to handle, toss them gently in a bag with the cinnamon-sugar mixture. Give them a quick shake to make sure they're evenly coated.

For Brown Sugar Glazed Donuts:

1. In a medium saucepan, combine the brown sugar, milk, butter, and salt over medium heat. Stir until the butter melts and the mixture becomes smooth. Let it simmer for about a minute, then remove from the heat and stir in the vanilla extract and sifted powdered sugar until the icing is smooth. Let it cool for about 5 minutes to thicken slightly, then dip the tops of your donuts into the warm glaze. If the icing starts to get too thick, add a little more milk or gently reheat it to thin it out. Place the glazed donuts on a wire rack set over a baking sheet to catch any drips. Sprinkle with nuts or sprinkles before the glaze sets.