-
1
Preheat the oven to 425u00b0F and grease a 6-cavity standard size donut pan. Recipe makes about 15 donuts so use as many pans as you have, or you can make them in batches.
-
2
In a small bowl whisk together the buttermilk, pumpkin puree, 1/2 cup maple syrup, oil, eggs and vanilla extract until combined. Set aside. In a large bowl, whisk together the flour, baking powder, salt and spices until combined. Pour the wet ingredients into the bowl with the dry ingredients, and use a spoon or spatula to mix the donut batter just until combined.
-
3
Pour the donut batter into a piping bag fitted with a large round piping tip (or cut a corner off a plastic zip-lock bag) and pipe the batter into the greased donut pan.
-
4
Bake the donuts at 425u00b0F until they spring back when lightly touched, about 10-12 minutes. Remove from the oven and let the donuts cool in the pan for 3-4 minutes before turning them out onto a cooling rack to cool completely. Repeat with the remaining batter until all the donuts have been baked. Let them cool completely before glazing.
-
5
To make the glaze, in a small bowl, whisk together the remaining 3 tablespoons maple syrup and cream, and slowly whisk in the powdered sugar until a glaze forms. Add more powdered sugar or milk to reach desired consistency.
-
6
Dip the top of each donut into the maple glaze and return to the cooling rack. Top with chopped pecans, then let the glaze harden for at least 30-40 minutes before enjoying!
-
7
Note: For a gluten-free version, use a gluten-free flour bend (I used Pamela's Artisan flour blend).
