Pour the pumpkin puree into a large bowl and place a thick piece of paper towel on top of it to absorb the water out of the puree. Set it aside.
1 cup Pumpkin puree
Preheat the oven to 400°F and oil spray a 12-cavity donut pan.
Mix all the dry ingredients, and set them aside.
2 cups All-purpose flour, 1½ teaspoon Baking Powder, ¼ teaspoon Baking soda, ¼ teaspoon salt, 1½ teaspoon Fall Spice
Beat the melted butter and the brown sugar until well-mixed.
1 cup Brown sugar, 1 cup Butter
Add the eggs, one at a time. Beat well after adding each egg.
2 Eggs
Add the vanilla. Remove the paper towel from the pumpkin puree and add the reduced puree to the mixture.
1 tablespoon Vanilla extract, 1 cup Pumpkin puree
Using a spatula, mix in the dry ingredients. Gently mix. Do Not overmix.
Using a spatula, mix in the dry ingredients. Gently mix. Do Not overmix.
Pour the batter into a piping bag and pipe the batter into the donut pan's cavity. Bake for 15-18 minutes. or until their surface is shiny and set.
Leave them in the pan for a few minutes until they are cooled down.