Maple Pumpkin Doughnuts

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 well of the prepared doughnut pan.

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. Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.

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.

Cook's Notes:

Depending on the yield of your doughnut pan, you may either need 1 or 2 doughnut pans to make this recipe.

Oven-roasted pumpkin seeds can be bought in small bags in specialty stores.

If you prefer a thinner glaze, you can add a small amount of water (about 1/4 teaspoon) and whisk to blend.