Old Fashioned Glazed Pumpkin Donuts

In a large bowl, combine all of the dry ingredients.
In a stand mixer combine the butter, pumpkin puree, and the vanilla extract. Beat with the paddle attachment until the mixture is light and fluffy.
Add the buttermilk, mix until incorporated.
Add the dry ingredients and mix until everything is well combined.
The batter will be pretty sticky. (This dough can be made a day ahead and rested overnight in the the fridge)
Make the buttermilk glaze before frying. (see below)
Turn out the dough onto a well-floured surface.
Roll the dough to a half-inch thick. Use a donut cutter to cut donuts.
Heat the Canola oil to 325°F.
Drop donuts in, fry for 10 seconds, and then flip. Fry for about 90 seconds and flip again. Fry for another 90 seconds.
Remove the donuts from the oil and place them on a paper towel.
Dip each donut in the buttermilk glaze while still hot. Then place the dounts on a rack to cool .

Combine all ingredients for glaze in a bowl and whisk together.
Note: An infinite number of flavorings can be added to this glaze. Maple instead of vanilla. Citrus juice instead of the buttermilk. Be creative.