Preheat the oven to 350 degrees.
Lightly spray donut pan or silicone donut trays, set aside.
In medium mixing bowl, whisk all dry ingredients (except Pyure) until no clumps.
In large mixing bowl- Add softened butter, cream cheese and Pyure.
Whip with a hand mixer until smooth and creamy.
Then add pumpkin, eggs, vanilla and maple -blend again.
Start adding portions of the dry ingredients, blending in with a spatula until fully incorporated.
Scoop out into donut wells, about 3/4 full. Level out and tap trays to release air bubbles.
Smooth out the tops, so there aren’t any crispy points.
Bake for 25-30 minutes. Let cool in pans for 20 minutes before removing.