Preheat oven to 350℉. Generously spray donut pan with non-stick cooking spray.

In a medium mixing bowl, whisk together the pumpkin puree, white and brown sugars, oil, eggs, and vanilla until there are no lumps.

In a large mixing bowl, mix together the all-purpose flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder.

Combine the wet and dry ingredients by pouring the pumpkin mixture into the dry ingredients. Stir just until combined.

Spoon or pipe the batter into the donut pans, filling them ¾ of the way full. Tap the pan gently to evenly distribute the batter, then place in the preheated oven to bake for 10 minutes.

Remove donuts from the oven; turn the pan over on a cooling rack to remove the donuts. Run the tip of a knife around the edges if needed.

Mix ground cinnamon and sugar in a shallow bowl. Brush or dip each donut into the melted butter, then dip into the cinnamon sugar. Coat on all sides and serve.