Preheat the oven to 350 degrees. Spray a mini muffin pan with cooking spray.
In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together the pumpkin puree, brown sugar, egg, milk, melted butter and vanilla.
Add the pumpkin mixture to the flour mixture and stir until no lumps of flour remain.
Scoop batter into the prepared mini muffin pan, filling each at least ¾ of the way full.
Bake for 12-13 minutes. Remove pumpkin donut bites and transfer to a wire rack placed on top of a baking sheet.
for the coating
Melt the butter in a small bowl.
Whisk the cinnamon sugar in a small bowl.
Once the donut bites are cool enough to handle, dip into the melted butter, then toss in the cinnamon sugar mixture. Return to the wire rack. Repeat with remaining donut bites.
Vegan Option: replace egg 1 tablespoon ground flaxseed mixed with 3 tablespoon water and replace milk with your choice of non-dairy milk Pumpkin Pie Spice: replace the cinnamon and nutmeg with 1 teaspoon pumpkin pie spice instead. Vanilla Bean Paste: replace with 1 teaspoon vanilla extract