Baked Buttermilk-Pumpkin Donuts

1. Preheat oven to 350°F. Lightly coat 12 (3- to 31/2-inch) indentations of a donut pan or twelve 21/2-inch muffin cups with cooking spray. In a medium bowl stir together next five ingredients (through salt). In a large bowl whisk together next seven ingredients (through vanilla) until smooth. Add flour mixture to pumpkin mixture. Stir just until combined.

2. Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner of the bag. Pipe batter into prepared pan, filling donut indentations nearly full (or muffin cups about half full). Bake 15 to 16 minutes or until tops spring back when lightly touched. Cool in pan on a wire rack 3 minutes. Turn donuts out onto wire racks; cool completely.

3. Dip donut or muffin tops into Maple and Brown Butter Glaze. Immediately sprinkle with pecans (if using). Let stand 15 minutes or until glaze is set.

Maple and Brown Butter Glaze

In a small saucepan melt 1/2 cup butter over medium heat about 5 minutes or just until it turns light brown. Remove from heat; whisk in 1/2 cup packed brown sugar, 2 Tbsp. milk, 2 Tbsp. pure maple syrup, and 1/2 tsp. pumpkin pie spice. Return to heat and cook on low 30 seconds or until bubbly. Remove from heat; whisk in 1 cup powdered sugar and 1/2 tsp. vanilla until smooth.