Make the Donut Holes:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, egg, milk, vegetable oil, and vanilla extract until smooth.

Combine Wet and Dry Ingredients: Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

Fill the Pan: Spoon the batter into the prepared muffin or donut hole pan, filling each cavity about 3/4 full.

Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donut holes cool in the pan for 5 minutes before transferring to a wire rack.

Prepare the Cinnamon Sugar Coating:

Mix the Coating: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon.

Coat the Donut Holes: Brush each donut hole with melted butter and roll it in the cinnamon sugar mixture until fully coated.