Add in sugar and pumpkin puree. Combine thoroughly.
Add in flour, baking powder, pumpkin pie spice, salt, cinnamon and nutmeg. Stir with a spoon until smooth.
Set batter aside to rest for 30 minutes.
Preheat oven to 350 F.
Fill a large, gallon size plastic bag with batter. Cut a ½ inch hole at a corner. Use the bag to ‘pipe’ batter into lightly greased donut pan. Fill the pan full with batter.
Bake for about 17 minutes on the center rack. Let the donuts cool on a cooling rack before topping.
For topping:
Place the melted butter into one bowl. In a separate bowl, mix together the pumpkin pie spice, cinnamon and sugar. Dip the donuts into the butter, then dip them into the spice mixture.
Notes
Make sure all ingredients are at room temperature.