Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan with cooking spray and set aside.

Mix the dry ingredients – In a medium bowl, whisk together the flour, monkfruit brown sugar, baking powder, pumpkin pie spice, and salt.

Combine the wet ingredients – In a separate large bowl, whisk the egg. Add pumpkin puree, milk, and vanilla, and mix until smooth.

Bring it together – Stir the dry mixture into the wet ingredients until just combined. Fold in the melted butter until evenly incorporated.

Fill the pan – Spoon about 1 tablespoon of batter into each mini muffin tin. Can use a small cookie scoop to make them more round.

Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool slightly – Let the donut holes rest for a few minutes in the pan before transferring to a wire rack.

Make the coating – In a shallow dish, combine the sugar and cinnamon. Melt the butter in a separate bowl.

Coat the donuts – Dip each donut hole in the melted butter (shake off excess), then roll in the cinnamon sugar until fully coated.

Serve & enjoy – Best eaten warm, but still delicious at room temperature.