Pumpkin Spice Donuts With Cinnamon Sugar Coating

Lightly grease two standard donut pans or silicone donut molds if using an air fryer. If you are planning to bake the donuts in the oven, start preheating the oven to 350℉
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, whisk the brown sugar, granulated sugar, pumpkin purée, eggs, oil or melted butter, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Spoon or pipe the batter evenly into the prepared donut pans, filling each cavity about ¾ full.
Oven Method: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
Air Fryer Method: Place molds in the air fryer basket. Cook at 320°F for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the molds for 5 minutes before removing.
Mix the cinnamon sugar coating in a shallow bowl. While the donuts are still slightly warm, brush them with melted butter and roll generously in the cinnamon sugar mixture to coat all sides.
Serve fresh or store in an airtight container for up to 2 days.