Preheat the oven to 350F. Spray mini donut with non-stick cooking spray.

In a large bowl, sift together dry ingredients; flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.

In a stand mixer, cream together the butter and brown sugar. Add the pumpkin, eggs, milk and vanilla, and mix well.

Add the dry ingredients to the wet ingredients and mix until the batter comes together.

Spoon the batter into a large ziplock bag and cut off the corner to pipe the batter into the donut pan. Tip: wet your finger in a little water and use it to pat down the little tip that sticks up where you finish piping the circle.

Bake in a preheated 350F oven until a toothpick inserted in the centre comes out clean, about 5-6 minutes for the mini donuts. Allow donuts to cool before dipping in the glaze.

To prepare the glaze, stir all the ingredients together in a small bowl. When the donuts are cool, dip them in the glaze.