Pumpkin Donuts

5 from 1 vote

Pumpkin Donuts With Maple Glaze take under 30 minutes to make with a cake mix shortcut!

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Servings:

Calories: 163kcal

Preheat the oven to 350 degrees Fahrenheit and spray a doughnut pan with cooking spray.
Mix together the cake mix, pumpkin puree, and heavy cream in a large mixing bowl with a hand or stand mixer until combined. The batter will be thick.
15.25 ounce box spice cake mix, 1 cup pumpkin puree, ⅓ cup heavy cream
Using a piping bag, pipe batter into each donut well, filling it about ½ full of batter.
Bake for 12-15 minutes or until a toothpick comes out clean and the top of the donuts bounce back if gently tapped.
Remove the donuts from the oven and allow them to cool for 3-5 minutes before turning them out onto a cooling rack.
Allow the donuts to cool completely, and then make the glaze by whisking together the powdered sugar and maple syrup in a medium-sized mixing bowl.
1½ cups powdered sugar, 2 tablespoons maple syrup
Gradually pour in the heavy cream, 1 Tablespoon at a time, until you reach a thick, spreadable consistency.
4-6 tablespoons heavy cream
Spread frosting onto the top of each donut and serve.

Storage:

To Store: Store the cooled donuts in an airtight container at room temperature for up to 2-3 days.
To Freeze: Freeze the donuts in an airtight container or freezer bag for up to 2 months. To thaw frozen donuts, simply leave them at room temperature for several hours or overnight.

Tips:

I highly recommend using a piping bag, or zip-top bag with a corner snipped off to easily fill the donut pan with batter. If you try to scoop it in with a spoon it will be difficult to get level and even donuts.
Don't overfill the donut wells with batter, as the donuts will rise and expand during baking.
Allow the donuts to cool in the pan for a few minutes before turning them out onto a cooling rack to cool completely. This will prevent them from breaking or sticking to the pan.
When making the glaze, start with less cream and gradually add more until you reach the desired consistency. If the glaze is too thin, add more powdered sugar. If it's too thick, add more cream.