Preheat oven to 350 degrees. Lightly spray a 24 count mini muffin pan with non stick baking spray and set aside.
In a large mixing bowl combine the dry ingredients: flour, sugar, baking powder, salt, ground cinnamon and pumpkin pie spice, give the ingredients a quick stir or whisk to combine. In a small, separate bowl combine the egg, vanilla extract and buttermilk and whisk together until thoroughly combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well, stir the ingredients together to combine. Batter will be thick. Pour in the melted butter and pumpkin puree into the batter, stirring everything together until thoroughly combined.
Use a tablespoon to measure out the batter and drop into each well of the muffin tin. Bake for 9 to 10 minutes. Allow the donut holes to cool before coating them.
Once donut holes have cooled, melted the butter and combine the sugar and cinnamon into a shallow bowl, mix the sugar & cinnamon together. Dip each individual donut hole in the melted butter, let the excess drip off and then role in the cinnamon sugar mixture. Serve immediately