Pumpkin Donuts

1. Preheat oven to 350°F. Spray 2 6-cavity donut pans with non-stick spray. Set aside. Combine water and flax meal and let stand 10 minutes.
2. Combine flour, pumpkin pie spice, baking powder, baking soda, cardamom and salt in a large bowl. Set aside.
3. Combine pumpkin, brown sugar, melted Country Crock Plant Butter, flax meal mixture and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined.
4. To easily fill the cavities, transfer batter to a piping bag or a resealable plastic bag (cut about 1/2-inch opening in the bag after filling). Evenly pipe batter into the donut cavities.
5. Bake 10-11 minutes or until the top springs back when lightly touched. Cool donuts in the pan for 2 minutes then transfer to a wire rack to cool.

Maple Glaze

1. Combine confectioners' sugar, maple syrup and melted Plant Butter. Dip each donut into glaze. If glaze hardens, stir to loosen. Place dipped donuts on cooling rack to allow glaze to drip down. For a thicker glaze, re-dip donuts after glaze sets. Let stand at least 30 minutes to allow glaze to set.