- 1 1/4 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1/3 cup pumpkin puree
- 2 Tablespoons butter (melted)
- 2 Tablespoons butter
- 1/4 cup maple syrup
- 2 Tablespoons brown sugar
- 1 1/2 Tablespoons milk
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
2 (1.4 ounce) Heath bars (crushed)
- Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
- In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
- Add the egg mixture to the dry mixture and stir until moistened.
- Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
- Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
- Cook for 10-12 minutes or until the donut tops spring back after being touched.
- Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.
- While the donuts are cooling, prepare the maple glaze.
- In a small saucepan add the butter, maple syrup, brown sugar, and milk. Stir over medium/low heat until the butter is melted.
- Pour into a mixing bowl and add the powdered sugar and vanilla. Beat until smooth and creamy.
- Dip the tops of the donuts halfway into the maple glaze.
- Place on the cooling racks that is sitting in a cookie sheet. This will catch the excess frosting/glaze that drips off.
- Sprinkle with chopped Heath bar.