Preheat oven to 375 degrees. Lightly spray doughnut pans with cooking spray. Set aside.
In a medium size mixing bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice and salt, set aside.
In a small mixing bowl, combine sugar, egg, oil, butter, pumpkin, and vanilla bean paste. Using a spatula mix until smooth. Gradually add dry ingredients, mixing until just combined.
Pour mixture into a large pastry bag fitted with a round tip (the bigger the better). Pipe into prepared doughnut pans. Place in oven and bake for 12-15 minutes (standard size) or 9-10 minutes (mini), or until doughnuts are slightly springy. Remove from oven and allow to cool in pans for 5 minutes before transferring doughnuts to a wire rack to cool completely.
Meanwhile, to prepare the cinnamon sugar, combine cinnamon, sugar and pumpkin pie spice into a large ziplock bag. Shake to combine. When doughnuts are slightly warm, place in bag and shake to coat.
To prepare the chocolate glaze, in a small saucepan over low heat, melt butter. Once butter has melted add corn syrup, vanilla and sea salt. Add chocolate and whisk. Turn heat off and continue whisking until the mixture is smooth. Remove from heat, add milk, then powdered sugar. Dip doughnuts into the mixture, swirl to remove any excess. Garnish with sprinkles, nuts or sea salt.
-Makes approximately 8 standard doughnuts or 18 mini doughnuts ( I did 6 large and 8 mini)