In a bowl, first combine the dry ingredients- flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, combine the wet ingredients- pumpkin, milk, vanilla, and coconut oil.

Combine the wet and dry ingredients. Then transfer the batter to a large piping bag.

Cut a hole into the piping bag and pipe the donuts onto a donut pan. This recipe makes about 6 donuts.

Bake the donuts for 12 minutes at 350*F/ 175*C. Give them 15-20 minutes time to cool before removing them from the pan.

Optional: You can enjoy the donuts just like this, or you can top them with cinnamon sugar. To do this, combine the cinnamon and sugar in a bowl. Then roll each donut into the cinnamon sugar mixture.

The donuts are best enjoyed that day, but you can store them in an airtight container in the fridge for 3-5 days.