Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) brown sugar, packed
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120g) pumpkin purée
  • 1 large (50g) egg
  • 1/3 cup (80ml) buttermilk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15ml) milk
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and generously grease your 16-cavity donut pan with non-stick spray.
  2. Whisk together the flour, brown sugar, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl until no clumps of brown sugar remain.
  3. In a separate bowl, beat the pumpkin purée, oil, egg, buttermilk, and vanilla until smooth.
  4. Fold the wet ingredients into the dry ingredients using a spatula, stirring only until just combined to avoid over-mixing.
  5. Transfer the batter into a piping bag and pipe into each cavity, filling them about 3/4 of the way to the top.
  6. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow donuts to cool slightly on a wire cooling rack.
  8. Whisk together the powdered sugar, maple syrup, milk, and cinnamon until a smooth glaze forms.
  9. Apply the maple glaze to the donuts while they are still slightly warm to ensure the glaze absorbs into the crust.