• Preheat oven to 350 degrees F. Spray donut pans thoroughly with non-stick cooking spray.
• In a mixing bowl, combine oil, eggs, sugar and pumpkin and mix well to combine.
• Add flour, spices, salt and baking powder and stir by hand until well combined, but do not over-mix.
• Transfer batter to a large Ziploc bag, snip off a bottom corner of the bag, and pipe batter into the wells in donut pans. Fill each well approximately 3/4 of the way full. Alternately, batter can be spooned into the wells also.
• Bake approximately 15-18 minutes or until donuts spring back when lightly pressed. Remove donuts from oven and allow to cool for approximately 5 minutes then gently remove donuts from pan and place on a wire cooling rack.

For Cinnamon Sugar Topping

• While donuts are warm, but no longer fragile, place them in a Ziploc bag with cinnamon sugar mixture and gently shake to coat each donut. Place back onto cooling rack and allow to cool completely. Repeat with remaining donuts.

For Glaze Topping

• In a bowl that is large enough to dip donuts into, combine powdered sugar, milk and vanilla. Stir until well combined and smooth. When donuts are cool enough to handle, dip one donut a time into the glaze, then sit back on wire rack, with the unglazed size on the rack.