Preheat your oven to 350°F (175°C) and grease a donut hole pan.

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

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

Gently pour the wet mixture into the bowl with the dry ingredients and stir until just combined.

Spoon the batter into the greased donut hole pan, filling each cavity about ⅔ full.

Bake in the preheated oven for 10-12 minutes. Check for doneness with a toothpick.

Let donut holes cool in the pan for about 5 minutes, then mix granulated sugar and cinnamon for the coating.

Roll each donut hole in the sugar and cinnamon mixture after cooling slightly.

Serve warm or store in an airtight container for later enjoyment.