Pumpkin Spice Doughnuts with Buttermilk Glaze

1 1/4 cups (300 mL) all-purpose flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) pumpkin pie spice

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

Pinch cayenne pepper

2/3 cup (150 mL) E.D. SMITH® Pure Pumpkin

1/2 cup (125 mL) granulated sugar

1/4 cup (60 mL) buttermilk

1/4 cup (60 mL) melted butter, cooled

1 egg

2 tbsp (30 mL) maple syrup

1 tsp (5 mL) vanilla extract

Buttermilk Glaze:

2/3 cup (150 mL) icing sugar, sifted

4 tsp (20 mL) buttermilk

Preheat oven to 375°F (190°C). Grease or spray 12-cavity doughnut pan.
In bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, salt and cayenne pepper. In separate large bowl, whisk together D. SMITH® Pure Pumpkin, sugar, buttermilk, melted butter, egg, maple syrup and vanilla until well combined; stir in flour mixture just until combined.
Spoon heaping 2 tablespoonfuls of batter into each doughnut cavity. Bake for 12 to 15 minutes or until tester inserted into centre of each doughnut comes out clean. Transfer to rack; let cool in pan for 10 minutes. If necessary, reinforce doughnut holes with handle of wooden spoon. Transfer doughnuts directly to rack; let cool completely.
Buttermilk Glaze: Whisk together icing sugar, buttermilk and lemon juice. Drizzle glaze over tops of doughnuts; let stand until set.

Per 1 doughnut: Calories 160, Fat 4.5g, Saturated Fat 2.5g, Cholesterol 25mg, Sodium 170mg, Carbohydrate 29g, Fibre 1g, Sugars 18g, Protein 2g

Doughnuts can be frozen, without the glaze, in an airtight container for up to 3 weeks.
If you don’t have a doughnut pan, try baking these doughnuts in a 24-cup mini muffin pan. Adjust cooking time accordingly.