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

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, oil or butter, and milk until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined.

Fill each cavity of the greased donut hole pan about ⅔ full with the batter.

Bake for 10 to 12 minutes until a toothpick inserted comes out clean.

Let cool for about 5 minutes, then transfer to a wire rack.

Roll warm donut holes in a mixture of granulated sugar and cinnamon.

Serve warm or store in an airtight container.