Preheat your oven to 350°F (175°C) and prepare your donut pan with non-stick spray.

In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth.

In a large bowl, sift together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.

Fold the dry mixture into the wet ingredients until just combined, being careful not to over-mix.

Transfer the batter into a piping bag and fill the donut cavities about 2/3 full.

Bake for 15-16 minutes until a toothpick comes out clean and the tops spring back when touched.

Allow the donuts to cool in the pan for 10 minutes before transferring them to a wire rack.

Melt butter in a small bowl, dip each donut in butter, then roll in a mixture of sugar and cinnamon.