Preheat the oven to 400°F.

To make the batter: In a large mixing bowl add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined.

Add eggs, pumpkin, sour cream, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.

In a separate bowl, add the cake flour, pumpkin spice, baking powder, and sea salt. Whisk together to combine.

Add the dry ingredients to the bowl with the sugar mixture.

Mix on low until combined and there are no more flour bits showing.

Grease two donut pans well (use butter wrapper or a olive oil cooking spray). Transfer the batter to a piping bag and pip batter into each donut pan. If you don’t have a piping bag, you can easily spoon it in as well.

Bake for 10 to 14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.

To make the glaze: In a medium bowl, add the powdered sugar, maple syrup, and milk and whisk until you have a smooth glaze.

Using a butter knife of spatula spread glaze on top of each donut and top with chopped pecans.