Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.

In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar.

In another bowl, mix together the spices, the salt, the baking powder and the flour.

Mix together the wet ingredients with the dry ingredients, mixing well. (I use my stand mixer).

Using a mini ice cream scoop (my favorite method) or a spoon, fill each donut well with about a quarter cup of batter or so. You want them about ¾ full.

Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean.

Remove from oven and allow to cool for 5 minutes in the pan.

Remove the donuts and place on a cooling rack to continue cooling.

While still warm, dip them into a pumpkin pie sugar mixture. Use 1 cup of sugar and 2 Tablespoons of pumpkin pie spice (I use homemade, using the measurements in the recipe above for cinnamon, nutmeg, ginger and allspice.)

Put everything into a plastic ziplock bag and shake the donuts individually until coated.

If the sugar/spice mixture doesn’t stick well, dip the donut in melted butter first.