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

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

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil or butter, and milk. Mix until smooth.

Gently fold the dry mixture into the wet ingredients until just combined.

Fill each cavity of the donut hole pan about two-thirds full with the batter.

Bake for 10-12 minutes, until a toothpick comes out clean.

Cool in the pan for 5 minutes, then roll warm donut holes in the cinnamon sugar mixture.