Preheat your oven to 350ºF and grease a donut pan with nonstick cooking spray.

In a medium bowl, combine the dry ingredients and set aside.

Using an electric mixer, cream the butter, brown sugar, and vanilla until light in color. Add the maple syrup, pumpkin puree, and almond milk, mixing until combined.

Add the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the wet mixture until you get a muffin or cake batter consistency.

Transfer the donut batter to a piping bag or a large gallon-sized bag. Pipe the batter into the donut pan, filling each donut about ¾ full.

Bake for 8-10 minutes until fully cooked.

Let the donuts cool for a few minutes before carefully removing them from the pan and placing them on a cooling rack.

While the donuts cool, mix the white sugar and cinnamon in a small bowl.

Once cooled, brush all sides of the donuts with melted butter and then roll them in the cinnamon sugar mixture until fully coated.

Place the coated donuts back on the cooling rack. Repeat until all donuts are coated.