Whisk All-Purpose Flour (3 1/2 cup), Baking Powder (2 teaspoon), Baking Soda (1 teaspoon), Pumpkin Pie Spice (1 1/2 teaspoon), and Ground Cinnamon (1/2 teaspoon) together in a bowl to aerate them and set it aside.
Then get out a stand mixer and combine the Dark Brown Sugar (1 cup), Butter (2 tablespoon), Pumpkin Butter (1/4 cup), and Canned Pumpkin Purée (2 tablespoon) in its bowl.
Beat it all together until fluffy with the paddle attachment. Then slowly add in the Milk (1/2 cup) and each Egg (2) one at a time. Finally, turn the speed to low and slowly add in the dry ingredients until you have a soft, sticky dough.
Line a sheet tray with a silicone mat and turn the dough out onto it. Flour the top of it with a generous sprinkle and also flour your hands. Use your hands to gently spread the dough out to be about 1/2 inch thick and pretty much fill the sheet tray.
Set the tray in the freezer for an hour. This makes it much easier to cut out and handle.
When the hour is up, line another sheet tray with a silicone mat and get out a donut cutter. Cut out the donuts and the lovely holes that come with them, cutting them as close together as possible to yield as many as you can.
Line them all up on the sheet trays and return them to the freezer for another 30 minutes to firm up again.
While that happens, get out a large skillet with deep sides and fill it with about 3 inches of Canola Oil (to taste). Heat it over medium-high heat and use a deep-fry thermometer to make sure the oil reaches and stays around 350 degrees F (175 degrees C).
Fry the donuts in batches for about a minute on each side, removing them to a plate lined with paper towel to drain. While they cook, stir the remaining pumpkin pie spice and granulated sugar together.
When the donuts are all fried, coat them all in the Granulated Sugar (1 cup) and Pumpkin Pie Spice (2 teaspoon). Serve immediately warm, enjoy!