Preheat oven to 350°F and spray two donut pans with cooking spray. Set aside.
For the donuts, in a bowl, beat oil, eggs, sugars, pumpkin, baking powder and vanilla with an electric mixer until smooth.
Add flour and pumpkin spice and fold into batter until no flour pockets remain.
Fill donut cavities just under the rim with batter.
Bake for 15 minutes or until edges and top are lightly browned.
Remove donuts from oven and allow to cool for approx. 2 minutes before transferring onto a cooling rack. Cool completely before starting step 7.
For the glaze, melt butter and maple syrup over medium heat in a small saucepan. Once the butter has completed melted, whisk and remove from heat. Add confectioners’ sugar and maple extract and whisk until smooth. Cool 2 minutes.
Dip each donut into glaze twice, then place them back onto cooling rack for glaze to set.