Preheat oven to 375 degrees. Grease donut pan with butter and set aside.

In a medium bowl, whisk together the flour cinnamon, baking powder, salt, nutmeg, pumpkin spice, baking soda and set aside.

In a large separate bowl whisk (or cream together if able to use butter) the sugar and oil.

Once sugar and oil are combined, add in the eggs, vanilla extract, and roasted pumpkin puree until smooth

Add in half of the dry mixture, mix until combined. Then add in the milk and combine. Then add in the remaining dry mixture until combined

Fill a large piping bag (or large Ziploc bag) with the batter and cut the corner off about a half of an inch.

Pipe the batter into each donut mold.

Place in the oven and bake for 20 minutes or until browned (you can also stick a toothpick in and if it comes out clean they are done).

When done, remove the pans from the oven and place on a cooling rack

While the donuts are cooling, combine cinnamon and sugar and melt the butter.

Once the donuts have cooled, dip them in melted butter and then in cinnamon sugar mixture. Then place back on the rack.

Once sugar mixture is set, enjoy!