Preheat oven to 400 degrees. For muffins, line muffin pan with paper muffin cups and spray lightly with cooking spray. For donuts, lightly spray a non-stick donut pan with cooking spray. Recipe will make 14-16 muffins or 24-30 mini donuts.
Pour dry spice cake mix into a large mixing bowl. In a separate bowl, stir together the pumpkin puree and eggs until combined. Pour pumpkin mixture into the bowl with the cake mix and mix until all the dry ingredients are incorporated.
For muffins, fill the muffin cups to the top. For donuts, place batter (two cups at a time) into a large ziplock bag. Snip off the corner and pipe the batter into the donut pans.
Bake muffins for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Bake donuts for 7-8 minutes.
Remove muffins and donuts from pans and allow to cool on a wire rack.
Cream Cheese Glaze
Beat softened cream cheese and butter with a hand mixer until creamy. Add vanilla and powdered sugar and mix on low until combined. Add milk a tablespoon at a time and mix until the desired consistency is obtained.
Drizzle glaze over muffins and donuts or dip donuts in the glaze to cover completely. Allow to dry. Refrigerate until ready to serve.