Ingredients:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons unbleached flour
Additional sugar and cinnamon for topping

Directions:
Preheat oven to 350F.

In a bowl combine all ingredients except the flour and mix until smooth. Add the the flour and stir until smooth.

Grease your donut pans (I used this one) with either vegetable oil or a baking spray. To easily fill the donut pan, place the batter in a plastic bag with a zipper top and snip the corner or a pastry bag and pipe the batter into the wells. Once all filled, tap the pan on the counter to even out the batter. Bake in the oven for 15-18 minutes or until a cake tester comes out clean.

Once the donuts are done, let the donuts sit for 5 minutes before removing from the pan. Once they cool, combine the cinnamon and sugar and dip the donuts in it for a cinnamon sugar topping.

Makes 18-24 donuts. Enjoy!

Source: King Arthur's Flour