Add yeast and warm water to mixing bowl. Mix 20 seconds / speed 2.

Add milk, eggs, pumpkin puree, melted butter, salt, spices, maple syrup, and sugar to mixing bowl. Mix 30 seconds / speed 2. Add remaining flour and knead 2 minutes.

Transfer dough to a large oiled bowl. Cover and let sit in a warm dark area for 1 hour or until doubled in size.

After about 1 hour, punch down dough. Roll out dough on a floured surface to 1/2-inch thickness. Use a 3-inch round cookie cutter to cut donuts and a 1-inch round cookie cutter to cut out the donut holes. Place donuts and donut holes on parchment paper lined baking sheets. Cover and let rise for 45 minutes. (At this stage, you can also cover with plastic wrap and place unbaked donuts in your refrigerator over night. The next morning, remove from the refrigerator and let rest at room temperature for 1 hour before baking).

Preheat oven to 375 degrees F. Brush donuts with melted butter and bake 8-10 minutes.

While donuts are baking, stir sugar and cinnamon in a mixing bowl.

Once baked, remove donuts from oven and let cool 2 minutes. Quickly dip donuts in melted butter, and then toss in cinnamon sugar mixture.

Enjoy!