In a bowl whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Add light brown sugar.
Mix till sugar is well combined with the flour mixture. Set aside.
In another bowl, whisk together pumpkin puree with canola oil.
Add in egg and vanilla extract and mix till combined.
Finally add milk to the batter and whisk to form a smooth batter.
Add dry ingredients to wet and mix till combined. Do not over-mix.
Transfer batter to donut pan and fill the cavities till 3/4 full.
Bake the donuts at 350 F degrees for 10-11 minutes or till a toothpick inserted in the center comes out clean.
Chocolate ganache
Take 4oz chocolate and chop it into small pieces (or use chocolate chips).Transfer chocolate to a bowl and set aside.
Heat heavy cream in a pan till it just starts to simmer (it shouldn't boil).
Pour cream over the chocolate and let it sit for 5 minutes. After 5 minutes, whisk to form a smooth ganache. You can add little butter to give the ganache that shiny look.
Let the pumpkin donuts cool completely before dipping them in chocolate ganache!