1½ teaspoons baking powder
½ teaspoon salt
1½ teaspoon pumpkin pie spice (I used 1 tsp cinnamon and 1/2 tsp nutmeg)
1 teaspoon cinnamon
⅓ cup vegetable oil (I used canola)
½ cup brown sugar (I used slightly less)
1½ teaspoon vanilla extract
¾ cup pumpkin (canned) (I used sweet potato.)
½ cup milk
½ cup melted butter (I used 1/4 cup)
⅔ cup sugar (I used about 1/3 cup)
3 tablespoons cinnamon (I used about 1 T.)
2. In a large mixing bowl, with an electric mixer at medium-high speed, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until combined.
3. Pour dry ingredients into liquid ingredients and mix on low speed until moistened. Do not over mix. Fill each donut reservoir with about 2 tablespoons of batter.
4. Bake about 4 to 5 minutes or until a toothpick inserted into donut comes out clean.
5. Melt butter in a small bowl and combine the sugar and cinnamon in a paper bag. While donuts are still hot, dip each one in melted butter, then shake in the cinnamon-sugar mixture to add topping.