Preheat oven to 350°F /180 °C and lightly spray your donut pan with cooking spray
Cream the butter and sugars together
2 sticks Butter, 1 cup Golden Sugar, 1 cup White sugar
Add eggs, one at a time and mix until combined
4 Eggs
Add the pumpkin puree and vanilla, mix until totally combined. If the mixture looks curdled after adding the pumpkin, don't panic, it will smooth out once the flour is added
1 can Pumpkin Puree, 1 teaspoon Vanilla Extract
Add the cinnamon, ginger, nutmeg and salt to the mix and stir in
4 teaspoon Cinnamon, 2 teaspoon Nutmeg, 2 teaspoon Ginger, ½ teaspoon Salt
Sieve the flour into a bowl with the baking powder and baking soda
2 ¾ cups All Purpose Flour, 1 tablespoon Baking powder, 1 teaspoon Baking Soda
Put half the flour into the batter and fold in slowly until completely combined
Pour in the vegetable oil and milk and stir until combined
¼ cup Vegetable Oil
Add the remaining flour and mix until totally combined, making sure to scrape down the sides of the bowl
Put the batter into a piping bag and pipe in rings into the donut pan, filling each cavity to about ⅔ full
Bake for 12-15 minutes, until the donuts spring back slightly when you touch them
Make the Maple Cream Cheese Glaze
Put all the ingredients into a mixer and beat until smooth and slightly runny
½ cup Cream Cheese, ¼ cup Butter, 1 cup Icing Sugar, ¼ cup Maple Syrup, 1 tablespoon Vanilla Extract
Dip the donuts into the glaze to coat as much as you like
*Optional* Sprinkle with some chopped pecans to finish