Preheat your oven to 350°F (175°C) and grease your donut hole pan with cooking spray or melted butter.

In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.

In another bowl, mix the wet ingredients: pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil or butter, and milk until smooth.

Gently fold the wet mixture into the dry mixture until just combined, being careful not to overmix.

Fill the donut hole pan cavities about two-thirds full with the batter.

Bake for 10-12 minutes until a toothpick comes out clean. Keep an eye on them to prevent overbaking.

Let the donuts cool for about 5 minutes, then roll them in the cinnamon sugar mixture before serving.