Pumpkin Donuts with Maple Glaze

Steps

1. 1Preheat your oven to 350°F and lightly grease your donut pan.
2. 2In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. 3In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and butter.
4. 4Add the dry ingredients to the wet, and stir until just combined.
5. 5Prop a gallon-sized disposable bag open over a large cup, and transfer batter to the bag. Squeeze out most of the air, and use scissors to snip off one of the corners. "Pipe" the batter into your donut pan, filling 3/4 full--this should make exactly 6 donuts.
6. 6Bake for 9 to 11 minutes, until donuts are fluffy, and spring back if you press down on the top with your finger.
7. 7Allow to cool in the pan for 5 minutes, until cool enough to handle, before transferring to a wire rack to finish cooling completely, about 15 minutes.
8. 8Once your donuts have cooled, combine butter, brown sugar, and milk in a small saucepan over medium heat. Cook until butter is melted, and sugar dissolved. Remove from heat and whisk in corn syrup and maple extract. Add half of the sugar, and whisk until incorporated before adding the rest. Whisk until smooth.
9. 9Transfer glaze to a small bowl large enough for dipping. Dip donuts one at a time, and immediately add sprinkles. This glaze hardens quickly, and sprinkles won't stick if you wait until the end to add them.
10. 10Discard excess glaze* and allow the glaze on the donuts to set for 5 minutes before eating.
11. 11Enjoy!