3/4 cup sugar
1/3 cup pumpkin puree
2 teaspoons pumpkin spice (+1/4 tsp allspice if desired)
½ cup brown sugar
6 tablespoons unsalted butter (at room temperature)
6 tablespoons vegetable oil
3 large egg
2 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon vanilla extract
4 cup all-purpose flour
1 ½ cup whole milk
Maple Cream Cheese Icing:
2 1/4 cup powdered sugar
4 oz cream cheese (must be room temperature)
6-8 tablespoons pure maple syrup
Preheat the oven to 425˚F. Lightly grease a donut pan
In a small bowl, mix the sugar, pumpkin puree and pumpkin spice together. Add brown sugar. Set aside.
In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter for 2 minutes. Add pumpkin/sugar mixture and vegetable oil. Beat until fluffy, about 3 minutes. Add one egg at a time and beat to combine. With a spatula, stir in the baking powder, baking soda, salt and vanilla. Mix well.
Continue using a spatula, stir and add the flour and milk to the butter mixture alternately in 3 additions, by starting and finishing with the flour. Mix until just combined. Do not overmix.
Spoon the batter into a pipping bag or Ziploc bag, fill the donut pan with batter all the way up to the rim.
Bake in the oven for about 8 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the donuts to a cooling rack and cool completely. If you have extra batter, lightly grease and repeat filling the pan.
For the icing, in a medium bowl, add powdered sugar. Add the cream cheese and 6 tablespoons maple syrup, add more syrup as needed to reach desired consistency. Whisk until smooth. Dip the donuts and let them set for 20 minutes.
Donuts can be stored at room temperature for up to 2 days, but best to serve the same day.