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1. Preheat your oven to 350 F.
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2. In a large bowl (I used our KitchenAid mixer bowl) cream the sugars, butter, and pumpkin puree until just combined.
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3. Add in the eggs, milk, and vanilla extract. Mix until combined.
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4. Now add in the dry ingredients, flour, nutmeg, cinnamon, baking soda, baking powder, and salt. Mix until all of the dry ingredients are incorporated into the wet. Don't over mix because tough doughnuts aren't AWESOME!
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5. Spray your doughnut pan (recipe makes roughly 18 so you may need to do this in 2 batches unless you have 2 pans) with olive oil or cooking spray.
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6. This is the fun part. Get all of that batter into a quart sized plastic bag and try to get some of the air out of the bag before you seal it. Snip off a small corner of the bag and carefully pipe the batter into the pan. Basically you're piping a circle. Do not pipe in TOO much (hence the snipping of a SMALL corner of the bag) because they do puff up.
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7. Bake in the preheated oven for 10 minutes.
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8. While the tasty doughnuts are baking, mix the glaze ingredients into a bowl. Bam. Glaze is ready.
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9. When your timer goes off, get the doughnuts out of the pan and place them onto a wire rack. Wipe the pan with cloth or paper towel and re-spray with oil of choice and get the next batch into the oven.
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10. Dip the TOPS of the doughnuts into the glaze and let cool (or shovel into your mouth) on a wire rack.
