Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin pan with nonstick spray.
Prepare Dry Ingredients: In a medium mixing bowl, sift together the flour, baking powder, salt, pumpkin pie spice, and ground nutmeg.
Mix Wet Ingredients: In a separate large bowl, combine the pumpkin puree and brown sugar. Stir in the vegetable oil, vanilla extract, and egg. Gradually pour in the milk, mixing until smooth.
Combine Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
Fill and Bake: Scoop the batter into the prepared mini muffin pan, filling each cup about ¾ full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Coat with Cinnamon Sugar: Remove the donut holes from the oven and let them cool just enough to handle. Dip each donut hole into the melted butter, then roll it generously in the cinnamon sugar mixture.
Serve Warm: Serve the donut holes warm, and enjoy!
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes
Kcal: 90 kcal per donut hole | Servings: 30 donut holes
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