Heat oven to 400 degrees. Spray the mini muffin pan with non stick spray.

Mix the dry yellow cake mix, can of pumpkin and spices together in a large bowl. The batter will be thick.

Spoon the batter evenly into the mini muffin wells, about 2/3 of the way filled.

Bake the doughnuts for 10 minutes, or until a toothpick inserted into the center of one comes out clean.

Allow to cool completely before glazing.

In a medium bowl, put heavy cream and butter in microwave on high until boiling. (2 - 3 minutes) Take cream mixture out of microwave and add chocolate chips and let sit for 4 minutes.

After 4 minutes are up, stir the ganache until it looks perfectly smooth and free of specks of chocolate.

Dip pumpkin donut muffin tops in ganache and place on foil or baking sheet .

The ganache will firm as it sits and even more if it is chilled for a bit in the fridge.

You can also store the mini donuts in an airtight container for up to 3 days.