Preheat oven to 350° F. Grease a donut pan with nonstick spray and set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt.
In a medium mixing bowl, whisk brown sugar, granulated sugar and melted butter together. Add eggs and whisk until combined. Stir in pumpkin puree.
Pour wet ingredients into dry ingredients and mix until no flour pockets remain. Spoon or pipe batter into prepared donut pan.
Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for a couple minutes before transferring to a wire rack. For the topping, whisk together the sugar and cinnamon. While the donuts are a little warm, brush them with melted butter, then generously coat the donuts in the cinnamon sugar. ENJOY!
Notes
Store pumpkin donuts in an airtight container at room temperature for up to 3 days.