Pumpkin Spice Donuts

Preheat the oven to 350 degrees. Lightly grease a donut pan with non stick spray.
In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
2 1/4 cups (281 g) all purpose flour, spooned and leveled, 1 tbsp ground pumpkin pie spice, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
Then add in the eggs and vanilla and mix until pale in color and smooth, about 1 minute.
2 eggs, at room temperature, 1 tsp vanilla
Next add in the buttermilk and canned pumpkin puree and mix until combined.
1/2 cup (120 ml) buttermilk, at room temperature, 1 cup (244 g) canned pumpkin puree
Add the dry ingredients to the wet ingredients and mix until combined.
Transfer the donut batter to a piping bag fitted with a large circular tip. Pipe the donut batter into the donut pan, 3/4 of the way full.
Bake the donuts for 12-13 minutes, or until a toothpick comes out clean from the centers. Let them cool for 2-3 minutes in the pan and then transfer them to a cooling rack until completely cool.

In a small bowl, whisk together the powdered sugar, pumpkin pie spice and maple syrup. If it is too thick after all 6 tablespoons of syrup have been added, add more a tablespoon at a time. (The glaze should be thick enough to drip very slowly from the whisk.)
1 1/2 cups (195 g) powdered sugar, 6 tbsp (90 ml) maple syrup, 1/4 tsp ground pumpkin pie spice
Dip each donut in the glaze to coat each thickly. Let the glaze dry until it's set before serving. It usually takes about 15 minutes or so.
Serve! Store left overs in an air tight container for up to three days.