Preheat oven to 350 °F (177 °C) and grease two regular sized donut pans. Set aside.
In the bowl of a stand mixer, blend together vegetable oil, eggs, sugar, and pumpkin puree.
In a medium bowl, combine pumpkin pie spice, salt, baking powder, and flour. Whisk together then gently pour into stand mixer and mix until well combined.
Fill the donut wells with the batter.
Bake for 15-18 minutes then remove from oven and let cool in pan for 5 minutes before transferring to wire rack to cool completely.
While the donuts are baking, combine the cinnamon and sugar in a small bowl, wide enough that you can dip the donuts in.
With the donuts still warm, dip them in the cinnamon sugar mixture and press the mixture lightly on them to get them coated.
These are best served day of otherwise the sugars disintegrate if you keep them in an airtight container.