Preheat oven to 350 degrees F. Spray donut pan with cooking spray.
Beat together oil, eggs, sugar, pumpkin, cinnamon, nutmeg, ginger, salt, baking powder and vanilla until smooth. Add the flour and stir until smooth.
Fill each donut cup about 3/4 full (I use a pastry bag with the end snipped off to do it neatly.) Bake for 15 minutes, or until a cake tester inserted into the center of one comes out clean. Allow to cool slightly before removing from pan.
To make the cinnamon-sugar topping:
Mix together sugar and cinnamon in a shallow bowl until well combined. Brush each donut with melted butter then toss in cinnamon-sugar mixture until evenly coated.
Notes
STORAGEThese donuts taste best fresh but you can store the donuts in a sealed container for up to 2 days. SUBSTITUTIONS
Flour: Substitute with gluten free 1 to 1 baking flour, if desired.
Sugar: You can reduce the amount of sugar by 1/2 cup, if desired.
Pumpkin Puree: Use homemade pumpkin puree or canned pumpkin. Do not use pumpkin pie filling.
Canola Oil: You can use another type of baking oil or applesauce instead of the oil.
Spices: You can adjust the amount of spices to taste.
This recipe was originally adapted from King Arthur Flour.