Preheat oven to 350 degrees. Grease the donut pan with nonstick cooking spray and set aside.

In a large mixing bowl, combine dry cake mix, canned pumpkin, brown sugar, and pumpkin pie spice and mix at medium speed (with a stand mixer or hand mixer), stopping halfway through to scrap the sides of the bowl.

Fill a piping or zip-lock bag with batter, cutting off ½ inch from the bottom, and pipe the batter into the silicone cake pop mold.

Bake for 15-20 min, or until a toothpick comes out clean (Insert the toothpick in the small hole on the top mold to check if it's done. Don’t remove the top mold until completely cooled.)

Place donuts on a wire cooling rack and cool for 5 min.

Melt butter in the microwave and set aside. In a separate bowl, combine cinnamon and sugar.

Finally, remove the donut holes from the silicone mold, dip the donuts in the butter, and then into the cinnamon sugar mixture, coating all sides completely.