Preheat the oven to 350 degrees Fahrenheit.
Melt the butter for the donut batter and let it cool for 5-10 minutes.
Mix the flour, pumpkin pie spice, granulated sugar, baking powder, and salt in a large bowl and set aside.
In a medium-size bowl, whisk together the milk, melted butter, vanilla extract, and pumpkin puree.
Add the wet mixture to the dry mixture and fold together with a spatula until just combined.
Grease a donut tray with cooking spray or oil. Spoon the donut batter into a plastic bag and cut off the tip of the bag. Fill each donut cavity about 3⁄4 of the way full.
Bake for 10-12 minutes. The donuts are done baking when they spring back/keep their form when you gently press on them.
Melt the butter for The Spice House Pumpkin Spice Sugar coating.
Let the donuts cool in the tray for 3-5 minutes. Remove them from the pan, brush each with butter, and coat them in The Spice House’s Pumpkin Spice Sugar using a bowl or plastic bag.
Serve warm or store the donuts in an airtight container for up to 2 days. Enjoy!
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