1. Preheat the oven to 325 °F. Prepare the donut pan by coating with cooking spray.
2. In a medium mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda until well combined. In a separate bowl, stir together the pumpkin puree, eggs, milk, and butter.
3. Stir the wet ingredients into the dry and mix until just combined. Spoon the batter into the prepared donut pans. Another way to fill the pans is by pouring the batter into a plastic bag and cutting a corner off to pipe it into the molds.
4. Bake for 10 minutes (give or take two minutes). The donuts are done when they spring back when touched and will pull away from the edge of the pan slightly.
5. Leave the pumpkin donuts in the pan until they have cooled so that they can be touched without burning fingers. Then invert the pan onto a cooling rack.

Sugar and Cinnamon

1. In a shallow bowl, stir together the sugar and cinnamon. In a separate shallow bowl, melt the butter and let cool. Use a pastry brush to paint the butter onto the donut tops. Dip the pumpkin donuts upside down into the sugar mixture so that the top of the donut is coated in sugar and cinnamon.