In a large mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg, mixing well.

In a separate bowl, whisk together 1 cup of pumpkin puree, 2 eggs, 1/2 cup of milk, 1/4 cup of melted butter, and 1 cup of brown sugar until smooth and creamy.

Carefully pour the wet mixture into the dry ingredients, stirring gently until just combined.

Prepare your donut pan by greasing it lightly. Transfer the batter into a large zipped-top bag, snipping off one corner to create a piping bag.

Pipe the batter into each donut cavity, filling them halfway for perfectly shaped donuts.

Preheat your oven to 350°F (175°C) and place the filled donut pan in the center of the oven. Bake for about 11 minutes, or until springy to the touch.

Once baked, let the donut pan rest for about 5 minutes, then transfer them to a wire rack to cool for an additional 10 minutes.

In a small saucepan over medium heat, combine 1/4 cup of butter, 1/2 cup of brown sugar, and 2 tablespoons of milk. Stir until bubbling.

Remove from heat, stir in 1 teaspoon of vanilla extract and gradually mix in 1 cup of confectioners’ sugar until smooth.

While the icing is still warm, dip the tops of your Baked Pumpkin Donuts into the icing.