Preheat your oven to 180°C.
Mix the pumpkin puree, eggs, sugar, cinnamon, salt and oil.
Then add the flour and baking powder and mix with a spoon or rubber spatula. Mix until just combined.
Grease two donuts pans.
Then fill the molds with the batter.*
Bake in the middle of the oven for ca. 10 minutes.
Take them out and let them cool just a little bit, maybe 5-10 minutes.
Meanwhile, mix the white sugar and the cinnamon in a small bowl.
Lightly press each doughnut into the cinnamon sugar.
These are best when eaten the same day, but can be kept in an airtight container for 2 to 3 days.
*You can fill the molds that with a spoon, but I’ve got an easy trick for you: