Whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate bowl whisk together oil, brown sugar, egg, pumpkin, and milk until well combined.
Mix wet ingredients into the dry ingredients until no lumps remain.
Fill mini muffin cups to the top and then bake 10-12 minutes or until toothpicks come out clean. Save the remaining batter for the next batch.
While baking, melt butter in a microwave-safe bowl and then in a separate bowl whisk together the sugar, cinnamon, and pumpkin spice.
Remove donuts from the oven and allow to cool. Then roll muffins in butter. Spoon cinnamon and sugar mixture over the muffin until coated on all sides. Repeat with remaining muffins.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.