Heat the oven to 375 degrees Fahrenheit. Coat the donut hole pan (or mini-muffin pan) with cooking spray and set aside.

In a medium bowl, add the all-purpose flour, baking powder, salt, pumpkin pie spice and light brown sugar. Stir until combined. In a large bowl, whisk the pumpkin puree, milk, egg, canola oil and vanilla together until combined. Gradually add the dry ingredients to the wet and fold gently with a spatula. Do not overmix the batter.

Using a one-tablespoon size scoop, place batter into each hole of the baking pan. Bake at 375F for 10-12 minutes. Remove the pan from the oven and allow to cool for 10 minutes.

In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon of cinnamon. Stir to combine. In another small bowl, melted 6 tablespoon of butter. Dip each donut hole in butter and shake off excess. Roll each one in cinnamon sugar mixture. Repeat with remaining donut holes. Recipe makes 20 donut holes.