1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 cup maple syrup (for glaze)
Preheat your oven to 350°F (175°C) and grease a donut pan lightly with cooking spray or oil.
In a large bowl, combine the pumpkin puree, brown sugar, eggs, and vegetable oil. Whisk until smooth and well combined.
In another bowl, whisk together the flour, baking powder, cinnamon, and any other dry spices you wish to add.
Gradually add the dry ingredients to the wet mixture, stirring just until combined – do not overmix!
Using a piping bag or a spoon, fill each donut cavity about halfway.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the donuts cool, mix the maple syrup and powdered sugar in a small bowl until smooth. Adjust the consistency as needed.
Once your donuts are cool, dip the tops into the glaze, allowing any excess to drip off. Let them set on the wire rack for about 10 minutes.
