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1
Preheat the oven to 350u00b0F. Lightly spray a doughnut pan, or mini muffin pan, with nonstick spray. Set aside.
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2
In a large bowl, whisk together oil, eggs, sugar, pumpkin puree and pumpkin pie spice until well combined. Add salt, baking powder and flour and stir until just combined. Spoon the batter into the prepared pan, filling it 3/4 full. For a regular doughnut pan, it's a scant 1/4 cup in each doughnut well; for a mini muffin pan, it's 1 tablespoon per cup. Smooth the batter out in the doughnut pan. Bake for 18-20 minutes for doughnuts, 20-22 minutes for doughnut holes, or until a toothpick inserted in the center comes out clean.
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3
Allow the doughnuts to cool for 5 minutes before turning them out on a wire rack. While they cool, make the glaze. In a small saucepan over medium heat, melt butter and whisk in maple syrup. Whisk in powdered sugar until smooth and remove from heat. Add 1-2 tablespoons of milk to thin the glaze.
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4
When the doughnuts have cooled for about 10 minutes, dunk them in the glaze, coating both sides. Place them on a wire rack for the glaze to set. If you want to sugar them instead, place the sugar and cinnamon in a ziplock bag and add the doughnuts, one at a time, to the bag, shaking them gently to coat.
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5
Doughnuts are best fresh but keep well for 2-3 days. Don't keep them in a sealed container as they are very moist and will get overly sticky. They are best if left uncovered. They can also be frozen, but add the glaze or sugar after thawing before you serve them.
