Aunt Fon's Pumpkin Doughnuts

18 Doughnuts.

"I used this recpe when you guys visited us last time in NY.  The donut pans should be there before you get this.  I hope you guys enjoy baking this one.  Love, Fon
P.S. I use a piping bag when I put the batter into the donut pans."

Ingredients:
1 3/4 cup + 2 Tbs. all-purpose flour (or, measure 2 cups, then remove 2 Tbs.)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Coating:
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

1. Preheat oven to 350 degrees; butter the doughnut wells.
2. Whisk together: flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
3. In a separate bowl: whisk together granulated sugar and brown sugar until well combined; add canola oil, eggs, pumpkin, and vanilla extract.  Blend until well blended.
4. Add dry ingredients and mix well.
5. Pipe batter into doughnut wells, filling each about 3/4 full.
6. Bake 13-16 minutes, until toothpick comes out clean.  Cool slightly.
7. Meanwhile, in large resealable bag, shake together 1/3 cup sugar and 1 1/4 tsp. cinnamon until well mixed.  Add one warm doughnut to bag at a time and shake until coated.
8. Place on wire rack until completely cooled; store in airtight container.