Instructions:

1. Preheat oven to 350°F. Lightly grease a donut pan with nonstick spray.

2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

3. In a separate bowl, whisk brown sugar, granulated sugar, and melted butter.

4. Add eggs to sugar mixture and whisk until smooth. Stir in pumpkin puree.

5. Combine wet and dry ingredients until no flour pockets remain. Do not overmix.

6. Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.

7. Bake for 12–14 minutes, or until a toothpick comes out clean.

8. Let donuts cool in the pan for 2–3 minutes, then transfer to a wire rack.

9. Mix cinnamon and sugar in a bowl. Brush warm donuts with melted butter, then roll in cinnamon sugar.

10. Serve warm or let cool completely before storing.