Ingredients

• 1 teaspoon vegetable oil , or as needed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.75 teaspoons ground cinnamon
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground allspice
• 0.25 teaspoons salt
• 0.13 teaspoons ground cloves
• 0.25 cups light brown sugar
• 0.75 cups pumpkin puree
• 0.33 cups vegetable oil
• 0.33 cups maple syrup
• 0.25 cups buttermilk
• 1 large egg
• 0.5 cups confectioners' sugar
• 3 tablespoons maple syrup
• 0.25 cups finely chopped roasted pumpkin seeds

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
2. 2 Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
3. 3 Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
4. 4 Scoop about 1/4 cup batter into each well of the prepared doughnut pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a doughnut comes out clean, 9 to 13 minutes. Cool completely in the pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to a wire rack.
6. 6 Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
7. 7 Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack until glaze begins to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Nutrition per serving