Preheat your oven to 350°F. Prepare a mini muffin tin with a non-stick spray and set aside.

In a large bowl, combine the flour, baking powder, pumpkin spice, nutmeg, and salt, mixing thoroughly.

In a separate bowl, whisk together the pumpkin purée, brown sugar, egg, milk, butter, and vanilla until the mixture is smooth.

Add the wet mixture into the dry ingredients, stirring just until everything is combined.

Spoon or pipe the batter into the prepared mini muffin cups, filling each cavity about 3/4 full.

Bake in the oven for about 12 minutes, or until a toothpick inserted into the center comes out clean.

Once done, let the donut holes cool in the pan for 5 minutes, then transfer them to a cooling rack.

As the donuts cool, prepare two small bowls: one with melted butter, and another with the cinnamon-sugar mixture.

Dip each donut hole into the melted butter, ensuring it’s fully coated, then roll it in the cinnamon-sugar mix until evenly covered.

Serve and enjoy your pumpkin-flavored treat!