Preheat the oven to 350 degrees.
Prep a muffing tin with baking spray. Set aside.
Add the 1/4 cup of sugar and 1 tsp of cinnamon into a zip loc bag. Shake the bag to mix the sugar and cinnamon.
Whisk vegetable oil, pumpkin puree, eggs, and 1 cup of sugar in a large bowl until combined.
In a second bowl add the flour, baking soda, baking powder, salt, 3/4 tsp of cinnamon, and pumpkin pie seasoning whisking until combined.
Add the dry ingredients to the wet ingredients a little at a time mixing until all ingredients are combined.
Using the small ice cream scoop form the dough into a ball, Place the dough balls into the bottom of the prepared muffin tins.
Bake at 350 degrees for 15 minutes.
When the donut holes have baked allow them to cool for 5 minutes.
Put 1 donut hole in the zip loc bag at a time to cover them with the cinnamon sugar mixture.