Preheat oven to 350F.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

In a stand mixer beat the pumpkin puree with the sugar, melted slightly cooled butter, vanilla, and eggs in a large bowl until smooth.

Add the flour mixture to the pumpkin mixture and beat until just combined.

Using a piping bag or zipped storage bag with just over a 1/2" hole, fill three 6-cup nonstick donut pans with the batter (you may have enough to do 2 more).

Fill about 1/2 full, you can smooth if necessary with a moistened finger, but for the most part, they will spread and smooth out.

Bake the donuts for about 15-18 minutes or until they spring back with a light touch or until a wooden pick inserted comes out clean.

Let cool for 5 minutes in the pan and then invert onto a cooling rack.

For the topping, stir together the sugar, pumpkin pie spice, and cinnamon. Paint on the melted butter. Dip them in the cinnamon-sugar mix while still warm and serve.