Preheat oven to 350 degrees F and grease a donut pan with a bit of coconut oil.

In a large bowl mix together the cake mix, pumpkin pie spice, eggs, almond milk, and pumpkin puree until smooth.

Fill each mold almost to the top. Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the middle.

While the donuts are baking make the caramel. Place all caramel ingredients into a medium saucepan and set over high heat.

Bring to a boil, stirring frequently. Once boiling, reduce heat to medium low to a bubbling simmer.

Continue to stir frequently for about 15 minutes until it has reduced and thickened. Set aside to cool.

To make the glaze heat the almond milk over low heat and whisk in the sweetener, vanilla, and pumpkin pie spice until smooth.

Keep on the lowest heat setting while dipping the donuts.

Assemble by dipping the donuts into the glaze, place on a wire rack. Drizzle with salted caramel and sprinkle one side with pepitas and the other with powdered sweetener.