Preheat your oven to 350°F and generously grease a donut pan.

Add the brown sugar, pumpkin puree, almond milk, and vegetable oil to a mixing bowl. Whisk until combined.

In a separate bowl, mix together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.

Add the dry ingredients to the wet ingredients and mix until combined.

Transfer the batter to a piping bag or zip-top bag and pipe it into the prepared donut pan.

Bake at 350°F for 15 minutes.

Let the donuts cool for 20 minutes.

Melt the plant based butter.

In a separate bowl, combine the cane sugar and cinnamon.

Brush the cooled donuts with melted plant based butter, then coat them in the cinnamon sugar mixture.