1. 1 1/4 cup flour
  2. 1/2 cup sugar
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1/4 teaspoon ginger
  8. 1/8 teaspoon cloves
  9. 1 egg
  10. 1/4 cup buttermilk
  11. 1 teaspoon vanilla
  12. 1/3 cup pumpkin puree
  13. 2 Tablespoons butter (melted)
  1. 2 Tablespoons butter
  2. 1/4 cup maple syrup
  3. 2 Tablespoons brown sugar
  4. 1 1/2 Tablespoons milk
  5. 1 cup powdered sugar
  6. 1/2 teaspoon vanilla

2 (1.4 ounce) Heath bars (crushed)

  1. Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
  2. In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
  4. Add the egg mixture to the dry mixture and stir until moistened.
  5. Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
  6. Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
  7. Cook for 10-12 minutes or until the donut tops spring back after being touched.
  8. Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.
  9. Glaze
  10. While the donuts are cooling, prepare the maple glaze.
  11. In a small saucepan add the butter, maple syrup, brown sugar, and milk. Stir over medium/low heat until the butter is melted.
  12. Pour into a mixing bowl and add the powdered sugar and vanilla. Beat until smooth and creamy.
  13. Dip the tops of the donuts halfway into the maple glaze.
  14. Place on the cooling racks that is sitting in a cookie sheet. This will catch the excess frosting/glaze that drips off.
  15. Sprinkle with chopped Heath bar.