• 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.