Using mixer, thoroughly blend cake mix and pureed pumpkin. Add pumpkin pie spice if using. (I roughly used the recipe from Budget Bytes for homemade pumpkin pie spice.)

Preheat oven to 350 degrees. (By doing this step second, you allow the batter to rest, and allow the flour to absorb all the moisture from the pumpkin.)

Transfer batter to piping bag or ziploc bag. Cut tip of bag and pipe batter into donut pan. Lightly rap pan on counter to release any air bubbles.

Bake donuts for 10- 12 minutes, rotating pans half way through. After removing from oven, allow donuts to cool 2-3 minutes before transferring to cooling rack. Allow all donuts to cool prior to coating in cinnamon and sugar.

Note- I only recommend dipping the donuts in butter and sugar if you’re going to eat them on the same day. Otherwise, the additional moisture from the butter will make the donuts gummy on the next day 

Lightly dip donuts in melted Earth Balance Buttery Spreads. Next, lightly dip donuts in cinnamon and sugar mixture. Return donuts to cooling rack to set.

Additional option. Melt while baking chips and use it as a drizzle on the donuts. I prefer Guittard White Baking Chips.