Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside. In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until well combined.

You can either spoon the batter into the donut holes or use a large piping bag or zipped-top bag which I highly recommend. Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway. With damp hands press them gently to smooth them out, this also prevents from burning the tops.

Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter. For the pumpkin spice latte glaze, mix ¾ cup  powdered sugar with 2 tablespoons of milk. Dip the donuts in the glaze and set aside. In another bowl dissolve the coffee powder in 1 tablespoons of hot water. Add the remaining powdered sugar and the pumpkin pie spice. Mix well and drizzle the coffee glaze over the previously glazed donuts. Place back onto the cooling rack or on a plate to let the glaze set.