Preheat oven to 425°F. Spray a 6-hole donut pan with cooking spray.
In a large bowl whisk together melted Pumpkin Spice Flavored Butter and sugars.
Add egg and vanilla and beat well.
In a separate bowl whisk together flour, baking powder, baking soda, and salt.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in crystallized ginger.
Fill a zip-top bag with batter, cut off one corner, and pipe batter into prepared pan (or use a pastry bag).
Bake for 10 minutes until tops spring back. Let cool for 5 minutes in pan, remove and cool completely.
Combine melted Pumpkin Spice Flavored Butter and powdered sugar. Add milk, a bit at a time, until mixture is thin enough to dip donuts. If too thin, add more powdered sugar. If too thick, add more milk.
Dip cooled donuts in glaze and place on a rack. Sprinkle with sliced ginger and sprinkles.