Pumpkin Spice Glazed Donuts

Donuts: 

• 1/4 cup warm water 
• 1 package active dry yeast (or 2 1/4 teaspoons) 
• 1/3 cup warm milk 
• 1 egg 
• 1 cup pumpkin puree 
• 1 tablespoon butter, melted 
• 1/2 teaspoon salt 
• 1 1/4 teaspoons cinnamon 
• 1/2 teaspoon ginger 
• 1 tablespoon maple syrup 
• 1/4 cup sugar 
• 3 1/2 to 4 cups flour 

Glaze: 

• 3 tablespoons unsalted butter 
• 1 cup powdered sugar 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon pumpkin pie spice 
• 2 tablespoons hot water, or as needed 

Directions: 

Add yeast and warm water to the bowl of an electric mixer. Let sit for 5 minutes. 

Add all ingredients except flour to the yeast mixture. Mix with the hook attachment until completely incorporated. Add flour, 1/2 cup at a time, with the mixer on medium-low speed until the dough is firm enough to knead (about 3 1/2 cups). Transfer to a floured surface and knead for 3-4 minutes. 

Transfer dough to a large oiled bowl. Cover and place in a warm, dark area for about an hour or until doubled in size. Roll out dough on a floured surface to a 1/2-inch thickness. Use a donut cutter to create donut rings and holes, and place them on parchment paper lined baking sheets, at least one inch apart. Cover and let rise for 45 minutes more. 

Baked version: Preheat oven to 375 F. Bake donuts 8-10 minutes. 

Air fryer version: Preheat the air fryer for 5 minutes. Bake donuts in the basket at 330 for 4 minutes. 

To make the glaze: Melt butter in a small saucepan over medium heat. Stir in powdered sugar, pumpkin pie spice, and vanilla until smooth. Remove from heat and stir one tablespoon of hot water at a time until the glaze is thin. Dip hot donuts and donut holes in glaze, using two spoons to handle carefully. Cool slightly on a wire rack over a rimmed baking sheet to allow excess glaze to drip off. Serve warm!