Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly with non-stick spray or butter.

In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.

In a separate bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Mix thoroughly.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Spoon or pipe the batter evenly into the prepared donut pan, filling each cavity about ¾ full.

Place the filled donut pan into the oven and bake for 10 to 12 minutes until donuts spring back when pressed and a toothpick comes out clean.

Once baked, remove the pan from the oven and let it cool for about 5 minutes before transferring to a wire rack.

While still warm, brush each donut with melted butter and roll in a mixture of granulated sugar and cinnamon.