Even though when I made these last week, it was around 81°, I considered that to be the start of my fall baking. The stores have already started putting out the pumpkin pie spice and canned pumpkin so why not? I used King Arthur’s Baked Pumpkin Doughnut recipe to make these and finally successfully used my doughnut pan! I used my doughnut pan twice before, but the results weren’t promising like these. These were soft and most, but weren’t falling apart in your hands. I made 2 modifications to the recipe. I used 2 tsps of pumpkin pie spice instead of the 1 1/2 the recipe instructed. I also added about a tsp of vanilla bean paste. They also taste better the morning after they are made. I will say that I was hilariously surprised that the cinnamon sugar I rolled these in dissolved the morning after. I wonder how the sugar dunkin donuts doughnuts, don’t melt.