Preheat oven to 425 degrees F.

Spray mini donut pan with non-stick cooking spray. Set aside.

In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.

In a large measuring cup, whisk together buttermilk, pumpkin, vanilla and oil.

Add the wet ingredients to the dry ingredients and whisk until combined. Do not overmix.

Place the batter in a ziploc bag and close. Snip one corner of the bag.

Pipe the batter out into the prepared pan, filling the donut cavities 2/3 full.

Bake the donuts for 8 to 9 minutes (for me the magic number was 9). The bottom of the donuts should be golden brown and the tops should be light.

Cool the donuts in the pan for 10 minutes. Transfer onto a cooling rack.

Cool completely before coating.

Place the powdered sugar in a ziploc bag. Place donuts inside the bag and shake until coated.

Store in an air tight container in a room temperature for up to 2 days.