Preheat your oven to 350°F (175°C).

Lightly grease a donut pan with non-stick spray or melted butter.

In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, salt, baking powder, and pumpkin spice.

In another bowl, mix the pumpkin puree, melted butter, and milk until smooth.

Gently fold the wet ingredients into the dry mixture until just combined.

Fill each cavity of the donut pan about two-thirds full with the batter.

Bake for 10-11 minutes until donuts are golden brown.

Let cool for about 5 minutes, then transfer to a wire rack.

Melt a couple of tablespoons of butter, and mix together granulated sugar and ground cinnamon in a separate bowl.

Dip each donut into the melted butter, then roll in the cinnamon sugar mixture.