1. Preheat oven to 350°F. Spray a donut pan with non-stick baking spray. 
2. In a large bowl, whisk together the oil, sugars, pumpkin, eggs and vanilla until thick and smooth. 
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt.
4. Add the dry ingredients to the wet ingredients and mix with a large spatula or wooden spoon until combined. Do not over mix.
5. Transfer the batter to a large piping bag. Alternatively, you can put the batter in a large ziploc bag and cut the corner of the bag. Pipe the batter into the donut pan, filling each cavity 3/4 full.
6. Bake for 9 to 10 minutes or until the tops of the donuts are set. When you press on the donut, it should spring back. If your finger leaves an indent, bake for another 1 to 2 minutes and test again. If using the toothpick test, a toothpick inserted in the top of the donut should come out clean or with a few crumbs remaining.
7. Remove the donuts from the oven. Cool in the pan for about 2 to 3 minutes and then invert the pan onto a cooling rack to release the donuts. Continue baking the remainder of the batter.
8. Cool the donuts slightly before adding the cinnamon sugar coating.

Cinnamon Sugar 

1. Melt the butter on the stove top over low heat. Set aside.
2. In a medium shallow bowl, whisk together the sugars and cinnamon (and nutmeg, if using). Use your hands to break up the brown sugar if needed. The topping should not be clumpy.
3. Working one at a time, brush the donuts with melted butter and then immediately place them in the bowl of cinnamon sugar. Carefully toss to coat the donut on all sides. Use your hands to sprinkle extra sugar on top. Transfer the finished donuts to a wire rack.