• Place your Favorite Fall Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

PUMPKIN DONUTS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the pumpkin pie spice, baking powder, baking soda, and sea salt.
  7.41 oz all-purpose flour, 1/4 tsp baking soda, 1/2 tsp baking powder, 2 tsp pumpkin pie spice, 1/4 tsp sea salt
  
• In a separate mixing bowl, whisk the pumpkin purée together with the granulated sugar and light brown sugar until no sugar lumps remain. Whisk in the egg, vegetable oil and the vanilla bean paste until smooth. Set aside.
  8.54 oz pumpkin purée, 3.53 oz granulated sugar, 3.53 oz light brown sugar, 1 egg, 2 tsp vanilla bean paste, 2.12 oz vegetable oil
  
• Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold until just combined.
  
• Scoop the batter into the wells of your favorite Fall mold (up to 3/4).
  

BAKE!

• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your donuts from 10 minutes). It is ready when the toothpick inserted comes out with little to no crumbs.
  
• Once your Pumpkin Donuts are out of the oven, let them cool for about 10 minutes in the mold before demolding to your cooling rack.

MAPLE GLAZE PREPARATION

• In a small bowl, whisk the powdered sugar together with the maple syrup and the milk. Dip the still warm donuts into the glaze, set aside to set.
  4.23 oz powdered sugar, 2 Tbsp Maple syrup, 1 Tbsp milk
  

CINNAMON SUGAR PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down in a small bowl. In a separate bowl, mix in the sugar and ground cinnamon together. Brush the cooled melted butter on the still warm donuts. Then toss them in the cinnamon sugar preparation. Enjoy! Autumn Leaves & Pumpkins Please!
  1.60 oz butter, 2.47 oz granulated sugar, 1 tsp ground cinnamon
  
• N.B. These donuts are best stored at room temperature up to 3 days.