Preheat your oven to 350°F (175°C).

Lightly grease each cavity of the 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 a separate bowl, whisk together the pumpkin pie puree, melted butter, and milk until smooth.

Gently fold the wet ingredients into the dry ingredients using a spatula.

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

Bake for 10-11 minutes, until they spring back when pressed.

Cool the donuts in the pan on a wire rack for a few minutes.

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