Combine the flour, baking powder, salt, and spices into a bowl and whisk to combine.
Combine the pumpkin puree, egg, milk, oil, and vanilla extract in another bowl and whisk until smooth.
Fold the dry and wet ingredients together until a smooth batter forms.
Pipe into prepared pan and bake for 11-12 minutes, or until donuts spring back under a light touch, or a toothpick comes out clean.
Immediately turn over onto a cooling rack.
Repeat if you only have a 6 donut pan.
Glazing in white
Combine the powdered sugar, milk, and vanilla in a bowl until smooth.
Dip or spoon glaze over completely cooled donuts and set on a cooling rack to set.
Decorating as pumpkins
Make the glaze as directed above, but add in the food dye as well.
Dip or spoon glaze over completely cool donuts.
Roll marzipan into 8 long vines, and form 8 very small triangles for stems.*
Dust the stems and vines with powdered food dye or paint with liquid color.
Press stems into the glazed donuts on one side. Coil the vines near the stem. Let everything set.
Notes
*May need up to 2 1/2 tablespoons of milk, but don't thin out too much or it'll run off the donuts.*Marzipan can dry quickly, so roll out and refrigerate to keep malleable, or do one donut at a time.