Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.

Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.

In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.

Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Scoop the batter into a 24-cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.

Remove the donuts from the oven and allow to cool just enough to handle.

Place melted butter in one bowl and the sugar and cinnamon in another.

Dip the donuts into the melted butter, and coat, coat, coat in cinnamon sugar.

Serve warm, and enjoy