Place the cake mix into a mixing bowl. Add the water, oil and eggs. Use a hand mixer to mix for about two minutes, scraping the sides of the bowl as needed.
Whisk in pumpkin puree, maple extract, pumpkin pie spice, and cinnamon until combined.
Grease a donut pan and spoon batter into donut holes until ½ full. I like to fill a plastic baggie and cut a hole in it for easy maneuvering and less mess. You can also use a piping bag or simply spoon the batter into the donut holes.
Bake in the oven 11-13 minutes or until a tester comes out clean. The donuts should spring back when you touch them.
Allow donuts to cool in the pan for 10 minutes before transferring to a cooling rack.
Once the donuts have cooled, prepare icing:
Whisk together powdered sugar, cream, maple extract, lemon juice, pumpkin pie spice, and salt. Feel free to add in more powdered sugar (if too thin) or cream (if too thick) until you have achieved your desired consistency.
Dip each donut, face down, into the icing and set aside to set on a cooling rack before enjoying.
Store in an airtight container at room temperature.
The calories shown are based on the recipe making 20 donuts, with 1 serving being 1 glazed donut. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**