Preheat the oven to 400°F and lightly coat a donut pan with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt, and baking soda until well combined.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the melted butter and sugar on medium-high speed until creamy and blended, about 1 to 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until just combined.

With the mixer on low speed, slowly add the dry ingredients to the wet mixture and mix just until combined — be careful not to overmix.

Spoon or pipe the batter evenly into the prepared donut pan. Bake for 10 to 12 minutes, or until the donuts are lightly golden and spring back when gently pressed.

While the donuts are baking, prepare the glaze. In a small saucepan over medium heat, simmer the maple syrup until reduced to about ½ cup (about 5 minutes). Remove from the heat and whisk in the butter, vanilla extract, heavy cream and salt until smooth. Stir in the confectioners’ sugar until the glaze is silky and smooth.

Once the donuts are done baking, let them cool in the pan for about 10 minutes. Dip the tops of the donuts into the warm glaze and set them aside to let the glaze firm up.

Serve warm or at room temperature — and enjoy every bite!