Spray 2 doughnut-pans with nonstick baking spray; set pans aside.

Preheat oven to 425°F.

Using a large mixing bowl, add melted butter, vegetable oil, milk, eggs, vanilla extract, both sugars and canned pumpkin; stir until well combined.

In a separate bowl, add flour, cinnamon, nutmeg, ginger, salt, baking powder and baking soda; stir until well combined.

Pour dry ingredients into bowl with the wet ingredients; stir until just combined.

Spoon batter into prepared baking pans. (Note: You can fill the doughnut “cups” right to the top.)

Bake for 9-12 minutes, or until doughnuts are light golden brown on top. (Note: Test the doughnuts by inserting a toothpick into the center of one. If the toothpick comes out clean – or with only a few crumbs attached – then the donuts are done.)

Let cool in pan for 5 minutes before turning doughnuts out onto a cooling rack.

While doughnuts are still warm, place them 1-2 at a time in a small paper bag along with the sugar and cinnamon. Shake gently until well-coated. Repeat process with remaining doughnuts. Sprinkle any remaining cinnamon sugar mixture on top of doughnuts before serving.