1-Preheat the oven: Preheat the oven to 350°F (177°C) and grease donut pans with nonstick spray.

2-Whisk dry ingredients: In one bowl, whisk together the dry ingredients: 1 and 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice.

3-Whisk wet ingredients: In a separate bowl, whisk together the wet ingredients: 1/2 cup vegetable oil, 3/4 cup packed light or dark brown sugar, 2 large eggs (at room temperature), 1 cup fresh or canned pumpkin puree, 1/3 cup milk (at room temperature), and 1 teaspoon pure vanilla extract.

4-Combine mixtures: Gently combine the wet and dry mixtures until no flour pockets remain, avoiding over-mixing to keep the texture light.

5-Fill donut pans: Fill donut pan cavities halfway with the batter, using a piping bag or a large zipped-top bag with a corner cut off for easy transfer.

6-Bake the donuts: Bake for 10 to 11 minutes, or until the edges and tops are lightly browned and the donuts bounce back when poked.

7-Cool the donuts: Cool the donuts in the pan for 2 minutes, then transfer to a cooling rack.

8-Prepare the icing: For the icing, simmer 3/4 cup packed light or dark brown sugar, 1/4 cup milk, and 1 tablespoon unsalted butter over medium heat until smooth, about 1 minute. Remove from heat, then whisk in 1 teaspoon pure vanilla extract and 1 and 1/2 cups confectioners’ sugar until combined. Add a pinch of salt to taste and let the icing cool for 5 minutes.

9-Dip the donuts in icing: Dip the warm donuts into the icing, allowing excess to drip off on a cooling rack set over a baking sheet. Add optional toppings if desired.