Pumpkin Donuts

1. Preheat oven to 350F/180C and grease a donut pan, set aside.
2. In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
3. In a large bowl combine sugar, pumpkin puree, eggs, vanilla, vegetable oil, and buttermilk. Mix until fully combined, Gently fold the dry ingredients into wet ingredients until just combined and no flour streaks remain.
4. Place a large piping bag or plastic disposable bag into a large cup and fill with pumpkin donut batter. Snip the bottom of the piping bag or bottom corner of the plastic bag to create about a 3/4 inch opening and gently pipe the donut batter into the parped pan.
5. Bake for 9-11 minutes, if you gently press the top of the donut it should immediately bounce back or you can insert a toothpick into the center and check for any wet batter. Place the donut pan on a wire rack to cool for 5-10 minutes then invert and let cool completely before frosting or the frosting will melt off. 

Maple Glaze

1. In a medium bowl mix together powdered sugar, maple syrup, maple extract, and cream, use the smaller quantity of maple extract and cream at first.
2. Once mixed check if the maple flavor is too your liking if not add more maple. Now check the consistency, you don't want it too thick but not too thin either. It should drip down and hold its shape for a couple of seconds. If too thick add a teaspoon of cream at a time to reach the desired consistency.
3. Lay a dishtowel down and place a wire rack on top of a towel this will help catch any frosting drippings for easy cleanup. Dip donuts in the glaze, place on a wire rack to drip off any excess. Add sprinkles if desired. Best enjoyed right away but will keep covered in an air-tight container for 2 days.