Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

Preheat the oven to 350ºF (176ºC). Spray a doughnut tin with cooking spray, and set aside.

In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg, pumpkin puree, and vanilla until combined.

Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, then stir into the sugar mixture alternating with the milk until combined. Do not over-mix.

Spoon the batter into each doughnut cavity and bake for 10 minutes. Remove from the oven and transfer doughnuts to a wire rack to cool for about 10 minutes.

In a small bowl, mix together the ingredients for the glaze in a small bowl. If the glaze is a little too thick, add a splash of milk or as needed to thin it out a little more. Dip the tops of each donut into the glaze and transfer back to the wire rack to let the glaze harden.