• Preheat the oven to 350F. Spray two donut pans (6 donuts each) with cooking spray.
• In a medium mixing bowl, mix together the pumpkin purée and the spice cake mix until fully combined and smooth.
• Fill a large piping bag with the batter or (you can also use a large ziptop bag and then cut one of the corners, about 1 inch wide, to make a homemade piping bag).
• Pipe the batter into the donut pan, filling each about three-quarters full, dividing between the 12 spaces in the donut pans.
• Bake for 15-18 minutes, until a toothpick inserted comes out clean.
• Let cool in the pan for 5 minutes before removing the donuts to a cooling rack.
• Note: If you only have one donut pan, let the first batch cool in the donut pan for 5-10 minutes and then remove to a cooling rack. Spray the donut pan again and pipe in the next batch of donuts. Follow the baking instructions above.
• Optional: use the maple glaze or cinnamon sugar toppings below

Optional topping: maple glaze

• When the pumpkin donuts are completely cooled, remove from the pan. If desired, make the icing by mixing together the melted butter, maple syrup and icing sugar until smooth. Drizzle the icing over each donut and then sprinkle over chopped pecans if desired. You can also spread the icing or dip the donuts tops into the icing before topping with finely chopped pecans.

Optional topping: cinnamon sugar

• Melt the butter in a bowl and set aside. Mix the cinnamon and sugar together in another bowl and set aside. Dip the donuts in the melted butter, making sure to get both sides of the donut and letting excess butter drip off. Then, dip the donut in the cinnamon-sugar mixture, coating all sides. Repeat until all donuts are done.