Preheat oven to 375°F (190°C). Grease a donut pan with nonstick cooking spray or butter.
In a large bowl, combine the yellow cake mix, pumpkin puree, and pumpkin pie spice. Mix until a smooth batter forms.
Pour the batter into the prepared donut pan, filling each well about ⅔ full.
Bake for 10-12 minutes, or until the donut holes are golden brown and cooked through.
Let the donut holes cool completely in the donut pan before enjoying.
Notes
Tips:For an extra burst of sweetness, dust the donut holes with powdered sugar or cinnamon sugar.If you don't have a donut pan, you can use a mini muffin tin to bake the donut holes.Storage:Store leftover donut holes in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months. To freeze, place the donut holes in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen donut holes to an airtight freezer-safe bag or container.