Preheat the oven to 350°. Spray your donut pans with cooking spray and set aside.
In a medium mixing bowl, sift together the flour, baking powder, pumpkin pie spice, nutmeg and salt.
In a large mixing bowl, mix the pumpkin puree, brown sugar, eggs, almond milk, and butter. Make sure you get all the brown sugar clumps broken up.
Pour the dry ingredients into the bowl with the wet ingredients and, using a spatula, mix just until incorporated - don't over mix.
Spoon the batter into your donut tray. You could also use a piping bag or do it like me and cut a slit in a corner of a Ziploc...
Bake for 10-12 minutes (depending on your oven).
Remove from the oven and let cool on a wire rack for about 10 minutes. I usually put tin foil under wire rack as it makes it much quicker to clean up.
While the donuts are cooling, whisk the glaze ingredients together until it's the right consistency. Add a little more almond milk if it's too thick.
Dip the tops of your donuts into the glaze (I submerge about 1/2 way). Don't worry about the excess, you want that goodness so it will run down the sides of your donuts when you move it back to the wire rack.
Once the glaze hardens I do one more pass with the left over glaze. Using a small spoon I dribble lines across the tops of the donuts.
Eat 'em while they're hot!