Preheat the oven to 350°F and spray a donut pan with non-stick spray.

Mix together the cake mix, pumpkin puree, and heavy cream in a large bowl until well combined. The batter will be thick.

Pipe the batter into the donut wells, filling each about halfway.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let donuts cool slightly before removing from pan.

While donuts are cooling, whisk together powdered sugar and maple syrup in a bowl to make the glaze.

Gradually add heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency.

Dip the cooled donuts into the glaze and place on a wire rack to set. Serve immediately.