In a large bowl mix the flour, salt, baking powder, baking soda and spices together (dry mix)
In a separate bowl combine the sugar, oil, pumpkin puree, eggs and vanilla. Whisk to combine
Add the wet mix to the dry. Using a silicone spatula, fold into a smooth batter.
Transfer batter to a pastry bag (see notes) and fill each doughnut cavity with the batter.
Bake at 350F degrees for 12 minutes or until toothpick comes out clean. Remove from oven and let it cool off on a wire rack.
In a small glass bowl, combine the confectioner sugar with milk and vanilla bean paste and whisk until smooth. When doughnuts are cool, spoon about 1 tbsp of glaze over the top of each doughnut. Allow glaze to set before serving
You can use a ziplock bag instead. Make a small cut on the bottom corner. Twist the bag to push out the batter instead of squeezing.