Maple Pumpkin Doughnuts

• 1 teaspoon vegetable oil, or as needed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/4 cup light brown sugar
• 3/4 cup pumpkin puree
• 1/3 cup vegetable oil
• 1/3 cup maple syrup
• 1/4 cup buttermilk
• 1 large egg
• 1/2 cup confectioners' sugar
• 3 tablespoons maple syrup
• 1/4 cup finely chopped roasted pumpkin seeds

1. Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
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. 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. Scoop about 1/4 cup batter into each doughnut well.
5. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
6. Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
7. Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

vegetable oil, flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground allspice, salt, ground cloves, light brown sugar, pumpkin puree, vegetable oil, maple syrup, buttermilk, egg, sugar, maple syrup, pumpkin seeds

Taken from www.allrecipes.com/recipe/234865/maple-pumpkin-doughnuts/ (may not work)