Preheat oven to 350°F. Spray two donut pans with baking non-stick spray. Set aside.
In a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
In a separate bowl, mix the melted butter, brown sugar, eggs, pumpkin, milk, and vanilla. Add the wet ingredients into the dry. Mix until just combined.
¼ cup Unsalted butter, 1 cup Brown sugar, 2 Large eggs, 1 cup Pumpkin puree, ½ cup Milk, 2 teaspoon Pure vanilla extract
Pour batter into a piping bag or a zip lock bag for easy piping. Fill the donut pan ¾ full. Bake for 12-15 minutes. Bake until a toothpick inserted comes out clean. If you touch the donuts and they spring back immediately, they are ready.
Let the donuts sit for 10 minutes before transferring to a cooling rack. Bake the rest of the donuts. Let the donuts cool completely before starting the glaze.