step 1

Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray. Set aside.

step 2

In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, eggs, coconut oil, and milk until well combined. Add the gluten free cake mix and whisk for about 2 minutes.

step 3

Pour batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled 3/4 of the way full. Bake for 15 – 17 minutes or until donuts bounce back when touched. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

step 4

While donuts are cooling, melt the butter in a small bowl. In a medium bowl, combine the sugar and cinnamon. Dip each donut first in the melted butter, then into the cinnamon-sugar mixture coating all sides.