Combine all the spices and mix well. The results will be more than you need, but you can use it for all sorts of things. Store in a spice jar or mason jar (I tripled it and put it in a small mason jar)

Preheat your oven to 350 degrees.

Grease your donut pans, or if you are making mini donut muffins, grease your mini muffin pans.

In a large bowl, whisk together the first six dry ingredients.

In another bowl, combine the milk and the pumpkin puree.

In another bowl, beat the butter with the brown sugar until light and fluffy. Add the eggs, individually scraping down the sides of the bowl as needed.

Add the dry flour ingredients a little at a time, alternating between the pumpkin mixture until well combined. Batter will be thick.

I used a mini ice cream scoop to fill the mini muffin tins.

For the full size donuts, I put the batter into a baggie and cut off the tip to use as a piping bag. I piped the batter into the donut pan.

Bake for 13-16 minutes, or until a toothpick inserted comes out clean.

Melt about a half cup of butter or so.

In a bowl, whisk together the sugar with the chai spice you made.

Allow the donuts or muffins to cool for about 10-15 minutes.

Remove them from the pan, and dip them into the melted butter, and the toss in the sugar-spice mixture, until coated.

You can start eating them immediately, but best to give them about 10 minutes to cool down a little more.