Preheat your oven to 350°F (175°C) to ensure it's hot and ready for your donuts.

Mix together the canned pumpkin puree, white granulated sugar, light brown sugar, canola oil, eggs, and vanilla extract in a large bowl until smooth.

In another bowl, whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, salt, baking soda, and baking powder.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the melted butter until incorporated and the batter is smooth.

Pour the batter into a prepared donut pan, filling each cavity about two-thirds full.

Bake for about 10-12 minutes or until a toothpick inserted comes out clean and the donuts are golden brown.

Whisk together the granulated sugar and ground cinnamon for the topping in a small bowl.

Once cooled, dip the donuts into the sugar-cinnamon mix, coating evenly.