For Donuts

1. Preheat oven to 350 degrees.
2. Spray a donut pan with non stick baking spray and set aside.
3. In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
4. In a separate bowl, whisk together pumpkin, oil, sugars, eggs and vanilla until well combined. Add the dry ingredients to the pumpkin mixture and mix with a wooden spoon only until barely combined.
5. Do not over mix.
6. Scoop batter into a zip lock bag, cut the tip and pipe the batter into the prepared donut pan, filling 3/4 full.
7. Tap pan firmly on counter top three times to level the batter and release any air bubbles.
8. Bake on the center rack of oven for 10 minutes.
9. Donuts should be golden brown and a toothpick inserted in the center should come out clean or with few crumbs remaining.
10. Remove from oven and cool donuts in pan for 5 minutes before releasing and cooling on a wire rack.
11. Repeat with remaining batter.

For Glaze

1. Combine all ingredients in a small bowl over a double boiler on medium heat. Whisking often heat the mixture until the chocolate is smooth and melted.
2. Remove from heat and allow to cool slightly before glazing donuts.
3. When ready, place glaze in a shallow bowl and dip tops of donuts in the glaze one at a time, coating well.
4. Flip donuts over, place on a cooling rack and top with chopped nuts or sprinkles if desired.
5. Allow glaze to set.