Preheat oven to 350°F.

Spray a donut pan with nonstick cooking spray.

In a mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, ground nutmeg, ground ginger, baking powder, and salt. Set aside.

In a separate mixing bowl combine the pumpkin puree, vanilla extract, brown sugar, vegetable oil, eggs, and pumpkin spice creamer (or milk). Mix together with a stand mixer or electric hand mixer.

Pour the dry ingredients into the wet ingredients bowl and mix just until combined, don’t over mix.

Add the batter into a piping bag or a Ziploc bag and snip the corner. Pipe evenly into prepared donut tins (makes 12). Fill the donuts about 3/4 full.

Bake 14-16 minutes. Let cool 10 minutes before removing from the tins.

Prepare the coating, while the donuts are cooling,

For the glaze, add the powdered sugar to a bowl, pour in the milk and vanilla extract and whisk together. If the glaze is too thin add more powdered sugar 1 tablespoon at a time and mix. If the glaze is too thick add more creamer or milk a teaspoon at a time until the desired consistency is reached. Dip each donut in the glaze and place on a cooling rack until set.

For the cinnamon sugar, add the sugar and cinnamon to a bowl and mix together.

Using a pastry brush, brush the melted butter lightly over both sides of the donuts and immediately dip in the cinnamon sugar mixture. Place on a cooling rack to set.