Preheat your oven to 350°F (175°C) and grease the donut pan with oil or cooking spray.

In a large bowl, combine pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, and vanilla extract and whisk until fully blended.

In another bowl, mix all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt, whisking well to avoid lumps.

Gradually fold the dry mixture into the wet mixture, being careful not to overmix.

Using a piping bag or ziplock bag with a corner cut off, pipe the batter into the greased donut pan, filling each cavity about 2/3 full.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.

Dust with powdered sugar or drizzle with your favorite glaze before serving.