Homemade Pumpkin Doughnuts {Baked}

Pumpkin Donuts or Doughnuts.  How do you spell it? If I am correct both spellings are correct. 

Now these baked doughnuts are absolutely delicious, with the perfect amount of pumpkin, and the perfect treat or acceptable breakfast.  You can dust the warm doughnuts with cinnamon and sugar, or add a maple cinnamon glaze/frosting to cooled doughnuts.  Both are amazing, or at least everyone I know who has tasted them have thought so.

Pumpkin Doughnuts
Recipe: Alohamora slightly adapted YourCupofCake and LiveWellBakeOften
Active Time: 25 minutes
Inactive Time: 30 minutes
Servings: 18 donuts

Ingredients: 
3/4 c. sugar
3/4 c. brown sugar
1/2 c. oil (sunflower, vegetable, canola)
3 eggs, large
1 (15 oz) can pumpkin puree
1 tsp vanilla
2 c. flour
1 3/4 tsp baking powder
1 tsp salt
3 tsp pumpkin pie spice

Sugar Dusting
1 c. sugar
4 1/2 tsp cinnamon

Maple Glaze/Frosting
1 c. powdered sugar
1/2 tsp cinnamon
1 Tbsp maple syrup
1 Tbsp milk

Directions: 

1. Preheat oven to 360 degrees and grease and flour or spray with a baking spray a doughnut baking pan. 
2. In a stand mixer or a medium to large bowl mix the sugars, oil, eggs, pumpkin puree, and vanilla until everything is thoroughly combined. 
3. Add in order the flour, baking powder, salt, and pumpkin pie spice to the bowl and mix until everything is well combined.
4. Using a spoon or a piping bag fill the doughnut cavities in the pan about 3/4 full, and bake the doughnuts for 10 minutes or until a toothpick comes out clean.
5. If you are eating the doughnuts soon after baking dust your doughnuts with the cinnamon sugar mixture and enjoy.  You want to sugar the doughnuts when they are hot and fresh from the oven. However, if you are making these doughnuts the night before eating them you would do better to frost the doughnuts.  If you sugar the doughnuts and then let them sit overnight the sugar will get absorbed into the warm doughnut.  They will still be delicious, but you lose the sugar coating effect.
6. I like to mix the sugar and cinnamon in a medium Pyrex casserole dish almost 11x13 in size with a fork, and then dump the hot doughnuts straight out of the pan into the cinnamon and sugar dish.  Use a spoon to cover the doughnuts with the sugar mixture.  When completely covered put the donuts on a cooling rack on top of a cookie sheet to cool completely or eat right away. 
7. Mix the glaze/frosting ingredients in a small bowl or cereal bowl until smooth.  Add more or less milk depending on the thickness of the glaze.  
8. To frost the doughnuts dunk the top of the cooled doughnuts into the glaze and then set it on a plate or a cooling rack until ready to eat.  
9. Enjoy!  
10. Store doughnuts in an airtight container on the counter or in the fridge. 

Happy absolutely delicious Pumpkin Doughnut eating!