• Preheat the oven to 350°.

Donuts

• In a large bowl mix together the spice cake mix, pumpkin puree and milk. When the batter is well mixed, transfer the mixture to a large piping bag {or a zipper bag}. Pipe the mixture into the donut pans.
• Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then flip the pan over onto a wire cooling rack and allow the donuts to cool completely.

Topping

• In a small bowl, mix together the granulated sugar and cinnamon. In a separate bowl, melt the butter in the microwave for 20-25 seconds. Dip or brush the butter onto the top and bottom of each donut and then immediately coat the buttered donut with the cinnamon sugar mixture. Serve immediately. Store leftovers at room temperature or in the refrigerator for up to 2 days.