1. Get Your Oven Ready Set it to 350°F – not 375°, not 325°. I learned this the hard way when my first batch came out looking like hockey pucks. Grease that donut pan like your life depends on it because nothing’s more heartbreaking than perfect donuts stuck in the pan.

Mix your dry stuff in one bowl, wet stuff in another. When I say “whisk,” I mean actually whisk – don’t just stir it around with a fork like I did the first time. The pumpkin mixture should look smooth and smell amazing.

2. The Most Important Step This is where most people mess up: fold the dry ingredients into the wet ones GENTLY. I’m talking barely mix it, stop as soon as you can’t see flour anymore. My grandma always said “tough donuts come from tough mixing,” and she was right. A few lumps are your friend here.

Fill those donut molds about 2/3 full – I use a spoon and just plop it in there. Bake for 9-11 minutes. They’re done when they spring back if you poke them lightly. Don’t overbake or they’ll be dry tomorrow.

3. That Glaze Though Mix the powdered sugar and maple syrup first – it’ll look chunky and weird, that’s normal. Add milk tiny bits at a time until it’s thick but pourable. Think honey consistency. Add that vanilla and salt last.

Dip the tops while the donuts are still barely warm. The glaze sets better this way and looks prettier too.