• Preheat oven to 350°. Spray donut pans liberally with nonstick cooking spray.
• In a medium bowl combine the pancake mix, brown sugar and pumpkin pie spice. Whisk or sift dry ingredients to get rid of any lumps in the dry mixture.
• Add the milk, pumpkin puree, egg and melted butter to the dry mixture and mix to combine. Spoon dough into a Ziploc bag or piping bag and cut a medium sized triangle from the end of the bag. Pipe enough dough to fill each donut mold about 3/4 full because it will rise while baking. **You can also spoon the batter into each donut mold.
• Bake for 10-12 minutes. Once the donuts are cooked through {I like to press down and when it bounces back you know they are ready} remove from the oven and let them cool for a couple of minutes. Then invert them to a cooling rack to cool completely. If there is a spot where the donut is sticking to the pan then just use an offset spatula or knife to break that area loose.

Cinnamon Sugar

• Combine the cinnamon sugar mixture in a gallon Ziploc bag and while the donuts are still hot, add each to the bag and shake to coat with cinnamon sugar. If you want more cinnamon sugar to stick, roll the donuts in melted butter first.

Pumpkin Spice Glaze

• While the donuts are cooling combine the glaze ingredients and whisk until the mixture is smooth. Add more milk to thin the glaze and more powdered sugar to thicken the glaze. Drizzle over the top of each donut. Wait 15-20 minutes for the glaze to set up. Serve or store in an air tight container for a couple of days. They also freeze well for up to 3 months unglazed.