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

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

In a separate bowl, mix together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk until smooth.

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

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

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

Let the donut holes cool for about 5 minutes before rolling them in a mixture of sugar and ground cinnamon.

Serve warm or store in an airtight container for up to 3 days.