Preheat your oven to 350 degrees and generously spray a 24-cup mini muffin tin with nonstick cooking spray.

In a medium mixing bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice.

In another large bowl, blend together the pumpkin puree and brown sugar until well-mixed.

Stir in the vegetable oil, vanilla extract, and then add the egg. Pour in the milk and mix everything until smooth.

Combine the dry ingredients with the wet ingredients and stir gently until just mixed. Be careful to not overwork the batter!

Fill each cup of the muffin tin about three-quarters full with the batter, and bake for 10-12 minutes or until a toothpick inserted comes out clean.

After baking, let the donut holes cool for a moment so you can handle them.

In a bowl, pour in the melted butter. In another bowl, combine the sugar and cinnamon.

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

Serve warm and enjoy these delightful treats with a cup of coffee or tea!