1In Dutch oven, pour oil to depth of 3 inches. Heat oil over medium high heat to 375.
2Meanwhile in medium bowl, whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt. In another medium bowl, mix pumpkin puree, brown sugar, egg and vanilla. Whisk together flour mixture and pumpkin mixture til smooth.
3Using a 1 1/4 inch spring loaded ice cream scoop, drop pumpkin batter by scoopfuls into hot oil. Fry, turning at least once, for 1 1/2 to 2 minutes or til golden brown. Remove and drain on paper towels. Line a rimmed baking sheet with parchment paper. Put a wire cooking rack on top of baking sheet. Put doughnut holes on rack. Pour maple glaze over doughnut holes. Let cool completely. Store at room temperature for up to 3 days.
1 1/2 cups powdered sugar
2 to 3 Tbsp. water
1/4 tsp. maple extract
In small bowl, whisk together powdered sugar, water, and maple extract til smooth. use t once.