Baked Pumpkin Donuts with Cream Cheese Maple Icing

pumpkin donuts

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.

donut on parchment paper

For more tips and tricks for a mishap free Thanksgiving, visit the Thanksgiving Mishaps page at

recipe photo

Yield: Serves 6

Baked Pumpkin Donuts with Cream Cheese Maple Icing

1 Star2 Stars3 Stars4 Stars5 Stars
5.00 stars (1 reviews)
loading gifLoading...


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.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

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

Share the Love

facebook logo twitter logo Pinterest Logomail icon

Featured In

Media Banner


Insta Banner

get free weekly recipes via email: