Preheat the oven to 350°F. Lightly grease doughnut pans.

To make the batter: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

Bake the doughnuts for 18 minutes, or until a cake tester inserted into the center of one comes out clean.

Remove the doughnuts from the oven, and after about 4 minutes, loosen their edges, and transfer them to a rack to cool.

Cover loosely overnight to increase moisture.

To coat, gently shake them in a bag with cinnamon sugar.