– 2 cups All-purpose flour – 1 teaspoon Baking powder – 1 teaspoon Baking soda – ½ teaspoon Salt – 2 teaspoon Ground cinnamon – 1 teaspoon Pumpkin pie spice – ¼ teaspoon Ground nutmeg – ¼ cup Unsalted butter melted – 1 cup Brown sugar packed light or dark – 2 Large eggs room temperature – 1 cup Pumpkin puree not pumpkin pie filling – ½ cup Milk any milk. room temperature – 2 teaspoon Pure vanilla extract – 4 tablespoon Unsalted butter – ⅔ cup Pure maple syrup use the good syrup. – 2 cups Powdered sugar – ½ teaspoon Maple extract – ¼ teaspoon Salt – Chocolate curls optional for decoration
Preheat the oven to 350°F. Make two donut pans nonstick with baking spray. Put away.Combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg in a bowl. Put away.
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Put the brown sugar, eggs, pumpkin, milk, and vanilla in a different bowl and mix them together. Add the wet stuff to the dry stuff. Don't mix any further than that.
2
Pour batter into a piping bag or ziplock bag for easy piping. Fill the donut pan ¾ full. Bake 12-15 minutes. Bake until toothpick comes out clean. Donuts are ready when they jump back when touched.
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After baking the donuts, let them sit for 10 minutes before moving them to a cooling rack. Make the last few donuts. Wait until the donuts are totally cool to start the glaze.
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In a pot over low to medium heat. Combine the maple syrup and butter. Warm it up until the butter and maple syrup melt together. Take it off the heat and wait two minutes.
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Mix in sifted powdered sugar, salt, and maple extract. Blend until smooth.Dip donuts in glaze immediately. Reheat on the stove if the glaze is thick. Add chocolate curls.
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