Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a donut pan with oil or nonstick spray. If you have two pans, great; if not, bake in batches.

Mix the dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.

Whisk the wet ingredients: In a large bowl, whisk 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 cup pumpkin puree, 2 large eggs, 1/2 cup whole milk, 1/4 cup melted unsalted butter (slightly cooled), and 1 teaspoon vanilla extract until smooth.

Combine: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. The batter will be thick. Do not overmix—a few small lumps are fine.

Fill the pan: Spoon the batter into a large zip-top bag or piping bag and snip the corner. Pipe the batter into the donut wells, filling each about 3/4 full. This helps keep the center holes open.

Bake: Bake for 10–12 minutes, or until the donuts spring back when lightly pressed and a toothpick comes out clean. They should look set and lightly golden at the edges.

Cool briefly: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. If baking in batches, wipe and re-grease the pan between rounds.

Make the coating: In a shallow bowl, mix 1/2 cup granulated sugar with 1–2 teaspoons ground cinnamon (adjust to taste). Melt 3 tablespoons unsalted butter in a separate bowl.

Coat: While donuts are still warm, lightly brush each with melted butter and roll in the cinnamon sugar to coat all sides. Coat while warm so the sugar adheres well.

Serve: Enjoy warm for peak coziness, or at room temperature. They pair wonderfully with coffee or hot cider.