Pumpkin Donut Holes

0 Preheat the oven to 350° F (175°C). Grease a mini muffin tin or a donut hole pan with cooking spray or melted butter.
1 In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
2 In a separate bowl, whisk together the pumpkin puree, greek yogurt, egg, melted butter, vanilla extract and brown sugar until well combined.
3 Pour the wet ingredients into the fry ingredients and gently fold together until just combined. Do not over mix. 
4 Using a spoon or a small cookie scoop, fill each cavity of the mini muffin tin or donut hole baking pan with the batter, about ½ full.
5 Bake the donut holes for about 10-12 minutes or until a toothpick inserted into the center comes out clean. 
6 While the donut holes are baking, prepare the cinnamon sugar coating. In a small bowl, whisk together the granulated sugar, ground cinnamon, ground nutmeg and pumpkin pie spice.
7 Once the donut holes are done baking, let them cool for a few minutes until safe enough to handle.
8 Dip each donut hole into the melted butter, ensuring it's coated all over, and then roll each donut hole into the cinnamon sugar mixture until completely coated.
9 Place the coated donut holes on a wire rack to cool completely or you can enjoy them immediately while warm.