Preheat oven to 350F degrees

In a medium bowl combine all the dry ingredients. Flour, brown sugar, pumpkin spice, baking powder, baking soda, salt. Mix to combine.

In a separate small bowl combine all the wet ingredients. Pumpkin puree, maple syrup, egg, coconut oil, vanilla extract. Use a whisk to combine.

Slowly mix the wet ingredients into the dry ingredients, until just combined. Do not over mix.

Using a gallon ziplock bag, pour all the batter in, push it to the corner and cut a 1/2inch hole on the corner to create a piping bag. If you do not have a ziplock you can spoon the mixture into the donut pan.

Spray the donut pan with cooking spray and pipe the batter in a circular motion to form donut. Only fill donut mold about 3/4 full.

Place in oven for 18 minutes and then remove from oven. Insert a toothpick and they are done if the toothpick is cleanly removed. Carefully remove the donuts from the pan using a spoon, and place on cooling rack for 5 minutes.

While the donuts cool, combine the dry ingredients for the cinnamon topping: sugar, cinnamon, pumpkin spice. Using a brush, lightly brush each side of the donut with the melted coconut oil and then twist/dip into the cinnamon sugar. You can do one side or both sides. Best served/eaten fresh.