• Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray. Set aside.
• In a medium bowl whisk together the pumpkin puree, brown sugar, vegetable oil, and milk. 
  1/2 cup (114g) pumpkin puree, 1/2 cup (107g) brown sugar, 1/4 cup (59ml) vegetable oil, 1/4 cup (59ml) milk
• In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined. 
  1 cup (120g) all purpose flour, 1 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt
• Transfer the batter to a piping bag or ziplock bag, cut off the corner. Pipe the batter into each donut cavity. Evenly divide the batter among the 6 donuts. 
• Bake for 15-16 minutes or until a toothpick inserted in the center comes out clean. Allow the donuts to cool in the pan for 10 minutes. 
• Flip the pan upside down to release the donuts onto a cooling rack. Allow the donuts to cool for at least 10 more minutes. 

Cinnamon Sugar Coating

• Melt 2 tbsp butter in the microwave. Use a pastry brush to coat the cooled donuts with melted butter. If you don’t have a pastry brush, quickly dip each side of the donut in the butter. 
  2 Tbsp (29g) unsalted butter
• Combine the cinnamon sugar mixture in a bowl. Place the donut in the sugar mixture, flipping to be sure to coat both sides.
  1/3 cup (66g) granulated sugar, 1 tsp cinnamon