In a large mixing bowl, mix the all-purpose flour, brown sugar, baking powder, pumpkin spice mix, Kosher salt and baking soda until evenly combined.
Add the pumpkin puree, 2 eggs, whole milk, and melted and cooled unsalted butter. Stir until combined; do not over mix. Spoon into a donut pan. (You can also put the batter into a large zip lock bag and cut the corner.)
Bake 8-11 minutes in a preheat oven. When donuts are ready, they should spring back when touched.
In a medium bowl, mix confectioner's sugar, unsalted butter (melted and cooled), maple syrup, water and vanilla extract until combined.
Hold donut upside down and dip the top into the glaze, let it drip off the excess, and place on cooling racks to set.
Sugary Pumpkin Spice Coating
In a small-medium mixing bowl, mix sugar and pumpkin spice mix until combined. Melt butter in the microwave at 20 second intervals until melted. Using a pastry brush, brush cooled donuts with butter and toss in the sugar - pumpkin spice mixture until coated.
These Pumpkin Spice donuts are best when served right away. Keep in an airtight container in the refrigerator for up to 2 days.
You will need a donut pan for this recipe.
Calorie count is for donuts without sugar coating or glaze.