Preheat the oven to 350°F. Lightly grease a donut pan with nonstick spray.

In a large bowl, add the spice cake mix, canned pumpkin, and the egg.

Stir with a spatula until the batter is smooth and fully combined. Avoid overmixing; a few small streaks are fine.

Spoon or pipe the batter into the donut cavities, filling each about two-thirds full.

Bake for 13–15 minutes. A toothpick inserted into a donut should come out clean or with a few dry crumbs.

Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, dust with powdered sugar, toss in cinnamon sugar, or drizzle with a simple glaze (powdered sugar + a little milk or cream).