• Preheat oven to 350 F. Grease donut pan and set aside.
• Start by combining whole wheat flour, baking powder, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Set aside.
• In a separate mixing bowl, whisk together vanilla, pumpkin puree, melted butter and maple syrup.
• Next add the eggs to the pumpkin mixture one at a time until thoroughly combined.
• Fold the pumpkin mixture into the flour mixture until no lumps remain.
• Divide batter evenly into greased donut pan, filling ¾ of the cavity.
• Bake for 12-15 minutes. Once done, cool and remove from pan.
• Finish with cinnamon sugar topping or vanilla glaze and enjoy.

Cinnamon Glaze Option

• Combine sugar and cinnamon into a small bowl
• Brush (or dip) melted butter onto donut
• Roll butttery donut into cinnamon sugar mixture until evenly coated

Vanilla Glaze Option

• In a small bowl, mix together melted butter, vanilla, and powdered sugar
• Slowly whisk in milk until desired consistency. If too thick, add a little more milk to thin. If too lose, add a bit more powdered sugar.
• Dunk the top half of the donut into icing. Place on a rack to allow for dipping