Preheat oven to 350º F, and prepare donut pans with non-stick spray.
Combine flour, baking soda, baking powder, and pumpkin spice into a small bowl, and set aside.
To a large bowl, add the sugar and oil. Mix well.
Add the milk to this mixture and combine well.
Add the eggs, one at a time, mixing well after each addition.
Add the pumpkin puree, and mix well.
Add the dry ingredients to the wet ingredients and mix well. Be sure not to over mix.
Place the batter into a large piping bag with a large round nozzle attached to the end. Alternatively, you can use a spoon to fill the donut pan cavities with.
Fill the cavities about 3/4 full.
Place in oven and bake for about 15 minutes. Test with a cake tester or toothpick to check for doneness.
Remove from oven, and top with cinnamon sugar (while donuts are warm).
Remove from donuts from pans onto a wire rack to cool.
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