• In a large mixing bowl, whisk together the flour, baking powder, and cinnamon.
• Fold in the pumpkin puree and yogurt with a silicone spatula or wooden spoon until combined.
• Coat your palms with a little vegetable oil and use your hands to finish mixing the ingredients together. Work the dough into a ball.
• Separate the dough ball into 12 even portions and roll them into smooth balls in your hands.
• Use your thumb to poke a hole into the center of each dough ball and gently stretch and mold them into donut shapes.
• Heat two cups of vegetable oil or canola oil in a stock pot or large heavy-bottomed saucepan over medium-high heat on the stove.
• When a candy thermometer shows that the oil has reached 325⁰-350⁰ Fahrenheit, gently lower an uncooked donut into the oil. 
• Allow the donut to cook for 2-3 minutes, or until golden browned and slightly puffed, then gently turn it over using a pair of tongs or a chopstick to cook on the other side. 
• Continue cooking for another 2-3 minutes or until both sides of the donut are equally browned and puffed. Carefully remove the donut to a plate lined with paper towels and allow to cool for a few minutes.
• Continue the process, cooking the donuts in batches of 1-3 at a time (depending on your comfort level), until all of the portions are cooked.

Coating Donuts

• Melt the butter in the microwave in a tempered glass measuring cup or heat-safe bowl. 
• In another bowl, stir together the white sugar and ground cinnamon until thoroughly combined. 
• Gently dip a donut into the melted butter, coating on all sides, then dip it into the cinnamon sugar mixture.
• Use a spoon to help coat the donut with the cinnamon sugar mixture until completely coated, then set aside on a plate.
• Continue the process until all of the donuts are coated, then serve. Enjoy!