Preheat the oven to 350°F.

Spray a donut pan with nonstick cooking spray and set aside.

In a bowl, sift together flour, ground cinnamon, ground nutmeg, salt, and baking powder. Set aside.

In a separate bowl, whisk together oil, eggs, and powdered sugar. Mix until well incorporated. Add pumpkin puree and mix some more.

Slowly fold dry ingredients into the wet ingredients and mix thoroughly.

Fill each section of the donut pan and bake for 14-16 minutes. You may have to work in batches depending on how many donuts your pans hold at once.

Once the donuts have baked, remove from the oven and cool for 5 minutes.

Remove donuts form the pan and allow to cool completely on a wire rack, approximately 15-20 minutes.

You will want the donuts to be completely cooled before glazing them.

In a large bowl, whisk together powdered sugar and milk.

Dip the top of each donut into the bowl of glaze and set back onto a surface lined with wax paper.

Sprinkle with crushed nuts and allow to set.