Preheat oven to 350 degrees. Spray a donut pan with nonstick spray. (If you do not have a donut pan, you can always use a muffin tin as well)

Stir the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until all mixed together; then in another bowl, mix together the oil, brown sugar, eggs, pumpkin, milk and vanilla until combined.

Pour the wet ingredients into the dry ingredients and gently mix the two together. Mix until everything is just combined.

You can either spoon the batter into the donut pan or you can place the batter into a ziploc, cut off the corner and pipe the batter into the donut pan that way. Easy and consistent.

Bake for about 10 minutes and then remove from the oven and let cool in the pan for 2 minutes. Then remove from the pan and let cool on a cooling rack.

In a medium saucepan on medium heat, warm the butter, brown sugar and milk together. Whisk together until combined and bring to a slow simmer. Let simmer for about 1 minute then remove from the heat. Add the vanilla and the powdered sugar, whisk together until smooth. (If you have powdered sugar chunks, place back on low heat. Heat and stir until smooth).

Place the wire rack over a baking sheet or parchment to catch excess drip. Now dip the tops of the donuts in the glaze and place back on the wire rack to set.

If the glaze starts to firm up, then place back on low heat to melt again then start dipping again.

Store in an airtight container, but these definitely won’t last long.