Preheat oven to 350℉ and lightly spray donut pans with nonstick spray (see tips above for avocado spray).
In a large mixing bowl combine sugar, oil and eggs. Mix well. Stir in spices, salt, orange extract, orange zest and pumpkin.
In a separate medium sized mixing bowl combine flour and baking powder, mix well (no need to sift dry ingredients).
Stir in dry ingredients to wet ingredients making sure to not over mix.
Using a level 1/4 cup measuring cup and a small bowl scraper scoop pumpkin batter into donut wells. Even out batter using the tip of the bowl scraper.
Bake for 16- 18 mins or until donut springs back to the touch.
In the meantime mix together sugar and cinnamon for topping. Let donuts cool enough that they are easily handled but still warm. Remove one at a time and gently spray top with avocado spray (see tips above under tips section) . Dip sprayed top into cinnamon sugar and rest donuts on a board until cooled. Store lightly covered at room temperature.
*Please use as many organic ingredients as possible.* Inspired by King Arthur Flour