Baked Pumpkin Spice Doughnuts

1. Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.

2. Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

4. Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).

5. Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.

Cook's Notes:

Instead of 1 1/2 teaspoons pumpkin pie spice, you can use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. For dusting you can mix 1 teaspoon cinnamon instead of pumpkin pie spice with the sugar.

Only add the sugar coating to the ones you intend to eat that day. If you store the doughnuts with the sugar coating they can get soggy. These are best enjoyed fresh!