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

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

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

Add dry ingredients to wet mixture in three additions, stirring gently until just combined.

Transfer batter to a piping bag and fill each donut cavity about 2/3 full.

Bake for 15-16 minutes or until a toothpick comes out clean.

Cool the donuts in the pan for 10 minutes before transferring to a wire rack.

Prepare cinnamon-sugar coating by mixing sugar and cinnamon in a shallow dish.

Brush each warm donut with melted butter and roll in cinnamon-sugar mixture.

Serve the donuts on a plate with your favorite fall beverage.