For the Donuts:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

3/4 cup pumpkin puree

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1/4 cup vegetable oil

1 tsp vanilla extract

1/4 cup milk

For the Maple Glaze:

1 1/4 cups powdered sugar

2 tbsp pure maple syrup

1–2 tbsp milk (as needed)

1/2 tsp vanilla extract

Preheat oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until smooth.
Gently fold wet ingredients into dry, mixing until just combined. Do not overmix.
Spoon batter into prepared donut pan, filling each cavity about 3/4 full.
Bake for 12–14 minutes or until a toothpick inserted comes out clean.
Let donuts cool in pan for 5 minutes, then transfer to wire rack.
For glaze, whisk powdered sugar, maple syrup, 1 tbsp milk (add more if needed), and vanilla until smooth.
Dip cooled donuts in glaze, allow excess to drip off, then place on rack to set.

Add a pinch of cardamom for extra warmth.

Top glaze with chopped pecans or walnuts for crunch.

Use almond milk for a dairy-free option.

Swap half the oil with melted butter for richer flavor.

Store in airtight container for 2 days at room temp or 5 days in fridge. Freeze unglazed donuts up to 2 months.