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Preheat the oven to 350 F. In a small bowl combine the dry ingredients -- flour, baking powder, pumpkin pie spice. Mix until combined.
In a large bowl combine the wet ingredients -- pumpkin puree, brown sugar, milk, ⅓ cup butter. Add the dry ingredients to the bowl of wet ingredients and mix until just combined. Don't over-mix here, but also don't under-mix (we don't want huge pockets of flour in the batter).
Transfer the batter to a piping bag or ziploc bag with the corner cut. Pipe the batter into a greased mini donut pan (or muffin pan), filling each until its ¾ full.
Transfer to the oven and bake for 12-15 minutes, until donuts bounce back when you touch the top or until a toothpick comes out clean. Remove the donuts from the pan and onto a cooling rack.
Add ¼ cup melted butter to a shallow bowl. Add cinnamon sugar to a separate shallow bowl. Working one at a time, dip each donut in butter until fully coated, then transfer to the cinnamon sugar bowl and move it around until fully coated. Enjoy!!