Set oven to 400 degrees Fahrenheit. Grease the doughnut pan. 

 Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into a mixing bowl and whisk the ingredients.

In another mixing bowl, add the melted butter and brown sugar. Whisk together. Then add each egg one at a time, whisking throughout. Add the maple syrup, pumpkin puree, buttermilk, and vanilla, and mix together with a spatula or wooden spoon. 

Add the dry ingredients to the wet ingredients and mix until just combined.

Put the batter into a gallon-sized plastic bag, cut the tip of one of the bottom corners, and pipe the batter into the doughnut pan. 

Bake the doughnuts for about 11-13 minutes, or until they are cooked through. You'll know they're fully cooked when they're golden brown/you push down on them and they spring back. Set them on a rack to cool while you make the maple glaze. Make sure to put some towels or parchment paper under the cooling racks--it *will* get messy!

To make the glaze, add maple syrup, vanilla extract, salt, and confectioner's sugar. Whisk together so there are no lumps. 

Dip the doughnuts into the glaze top down. Then set them back on the cooling rack. Some glaze will drip off, but it will stick to and in the doughnuts.

Once the glaze hardens, they're ready to devour! Enjoy!