# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 cup rainbow sprinkles
→ Wet Ingredients
09 - 1 cup canned pumpkin purée (not pumpkin pie filling)
10 - 2/3 cup granulated sugar
11 - 1/3 cup packed light brown sugar
12 - 1/2 cup vegetable oil
13 - 2 large eggs
14 - 1 1/2 teaspoons pure vanilla extract
15 - 1/4 cup milk
→ Vanilla Glaze
16 - 1 cup powdered sugar, sifted
17 - 2 to 3 tablespoons milk
18 - 1/2 teaspoon pure vanilla extract
19 - 2 tablespoons rainbow sprinkles, for topping
# Method:
01 - Preheat oven to 350°F. Lightly grease two 6-cavity donut pans or a standard muffin pan.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl. Stir in rainbow sprinkles.
03 - Whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk in a separate bowl until smooth.
04 - Add wet ingredients to the dry ingredients and gently fold together until just combined. Do not overmix.
05 - Spoon or pipe the batter evenly into prepared donut pan cavities, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into a donut comes out clean.
07 - Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add additional milk for desired drizzling consistency.
09 - Dip cooled donuts into the glaze or drizzle glaze over the top. Sprinkle immediately with extra rainbow sprinkles before the glaze sets.
