Baked Pumpkin Donuts with Cream Cheese Maple Icing

I bought this little donut pan a few months back, and I’ve been meaning to use it every since. I had dreams of making tons of different types of little donuts in it, but for some reason, just never got around to it. So when I happened to see it falling back behind some other baking pans today, I knew I should go ahead and pull it out today to make donuts.

Since Thanksgiving is this week (Can you believe it?!?), I wanted to make something with pumpkin, but it had to be easy. So for these donuts, I used cake mix, pumpkin puree, some oil, some eggs and a little milk. That’s it. You do have to use less liquid than the cake mix calls for because of the added moisture in the pumpkin puree. Donut batter should also be a little bit thicker than regular cake batter.

For the icing, I just used cream cheese powdered sugar and some Maple syrup. To help thin out the icing, I added some more milk, and heated it before glazing my donuts with it. Hopefully there will be some of these bad boys left by Thanksgiving! If not, may have to make another batch.

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Baked Pumpkin Donuts with Cream Cheese Maple Icing


For the donuts:
1 box Butter Cake Mix (or Spice Cake Mix, but omit the pumpkin pie spice below)
1 tablespoon pumpkin pie spice
3 eggs
1 (15oz) can pumpkin puree
1/3 cup oil
1/2 cup whole milk
For the icing:
4 oz cream cheese
1/3 cup powdered sugar
1 tablespoon maple syrup
3 - 4 tablespoons milk


Heat oven to 350°. Combine cake mix, eggs, pumpkin puree, pumpkin pie spice, oil and milk in a large bowl. Whisk until well blended. Spoon batter into donut baking dish, about 1/2 - 2/3 way full.

Bake at 350° for 9 - 11 minutes, or until donuts pull away from pan and spring back to the touch.

Cool for 5 minutes before inverting on a cooling rack.

Combine all ingredients for icing in a microwave safe bowl. Microwave on high for 30 second intervals, stirring in-between heating. Heat until cream cheese melts and frosting is a runny consistency. Add additional milk if frosting becomes too thick.

This post sponsored by Walmart. All opinions 100% mine.

8 Responses to “Baked Pumpkin Donuts with Cream Cheese Maple Icing”

  1. 1
    Paula - bell'alimento — November 19, 2012 @ 6:32 pm

    Genius. Love it!

  2. 2
    JulieD — November 19, 2012 @ 7:40 pm

    Looks fantastic, Angie!!

  3. 3
    Belinda @zomppa — November 19, 2012 @ 9:21 pm

    I can see why you want to make these all the time! I would NOT be able to stop eating these!

  4. 4
    Miss @ Miss in the Kitchen — November 19, 2012 @ 9:56 pm

    I simply cannot pass up a donut and I’m sure these would be no exception. I need to get a donut pan!

  5. 5
    Cookin' Canuck — November 19, 2012 @ 11:27 pm

    Okay, that seals the deal. I really need to get a donut pan. These look wonderful!

  6. 6
    Jessica — November 20, 2012 @ 12:23 am

    These look adorable!! 🙂 And you know I love me some baked donuts. haha

  7. 7
    Vespa Woolf — November 24, 2012 @ 6:47 am

    You’ve convinced me to get a donut pan. I have to try these lucious pumpkin donuts!

  8. 8
    Jenni @ Traveler in the Kitchen — September 29, 2013 @ 6:25 pm

    Great recipe! I used it to make donut holes with my little cake pop maker. Thanks for sharing.