Combine all ingredients in a large mixing bowl and mix together using an electric hand mixer.
Place dough in freezer for at least 5-10 minutes while you prepare the pans. This will make it a little easier to work with.
Prepare the mini muffin pans by greasing with coconut oil.
Mix together the extra pumpkin pie spice and coconut sugar. Set aside.
Once dough is firm enough, begin rolling it in to small balls and placing in greased muffin tin. You could also use a #60 cookie scoop. Your dough will be pretty soft still. The pumpkin puree makes it really moist but you should be able to roll into balls still.
Cook for about 12-14 minutes. Check at 12 minutes by poking with a toothpick and if it comes out clean the donut holes are done.
Place muffin tins in fridge and allow to cool and set before rolling in coconut sugar mixture. Avoid removing the donut holes from the tin before they have cooled completely because they might break. See blog post for storing tips.
The pumpkin puree makes these donut holes very moist. To store, place donut holes in an airtight container lined with parchment paper. Store in the fridge for up to 4 days or freezer for 1-2 months. Reheat in the microwave or air fryer.This recipe can yield 24-30 donut holes depending on the size you roll them.