Prep Oven & Donut Pans: Preheat your oven to 350°F (175°C). Generously grease two 6-cavity standard donut pans with non-stick cooking spray or brush with melted butter.

Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, ground cinnamon, and pumpkin pie spice until evenly distributed.

Whisk Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, dark brown sugar, melted butter, room-temperature eggs, pure pumpkin puree, vanilla extract, and whole milk until smooth and silky.

Combine Batter: Pour the wet pumpkin mixture into the dry flour bowl. Gently fold with a rubber spatula just until combined and no dry pockets remain. Do not overmix.

Pipe into Pans: Transfer the batter into a large gallon zip-top bag or piping bag and snip off a 1/2-inch corner. Pipe the batter evenly into the prepared donut cavities, filling each about 3/4 full.

Bake to Springy Perfection: Bake at 350°F (175°C) for 10 to 12 minutes. The tops should spring back lightly when touched, and a toothpick inserted into the thickest part should come out clean. Let rest in the pan for 5 minutes, then invert onto a wire cooling rack.

Cinnamon Sugar Dip: While donuts are still warm, melt the coating butter in a small bowl. In a separate shallow bowl, whisk together the granulated sugar and ground cinnamon. Dip each donut completely in the melted butter (or brush tops and bottoms generously), then dredge thoroughly in the cinnamon sugar mixture until generously coated on all sides. Serve warm!