These Pumpkin Donuts with Maple Glaze are moist, lightly spiced, and delicious.
Prop 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.
*This recipe makes about twice the amount of glaze that will actually end up on the donuts (to ensure you have enough to get a smooth finish when dipping). The approximate nutritional information reflects this.
Donuts are best the first day, but can be kept in an air-tight container at room temperature for 2 to 3 days.