In a small bowl place 1/4 cup warm water and 1 package yeast. Stir and set to the side.
in a small saucepan melt butter and coconut oil, then pour in a small bowl.
Add milk, egg, pumpkin, and sugar to melted butter and coconut oil. Stir with a whisk until well incorporated.
Add yeast mix, whisk again.
In a separate small bowl mix flour, and spices with a wooden spoon.
Pour dry ingredients into wet.
Mix well with wooden spoon, cover, and set on a warm place in your kitchen, until it has risen double.
Place dough on a floured surface and with a rolling pin roll dough out until it's 1/2 inch thick. (You could also press dough out with your fingers.)
With a donut cutter or round cookie cutter, cut circles in the dough, then smaller circles in the center. (I used a drinking glass, and water bottle cap, it worked perfectly!)
Place cut out donuts on a cookie sheet brushed with coconut oil.
Let rise about another half hour.
In a skillet over medium-high heat, heat 2 tbsp coconut oil. (You can test the temperature by pinching a small piece of dough and dropping it in the skillet. It's ready when you see bubbles when it hits the oil)
Place donuts in the oil and cook 2-3 min on each side or until lightly brown.
Set on a paper towel when they are finished.
Add more coconut oil as needed to cook remaining donuts.
In a separate small skillet pour maple syrup, pumpkin, and spices.
Heat over low heat until it begins to bubble.
Simmer 3-4 minutes, stirring continually or until you feel it start to thicken.
It will thicken more when it starts to cool, so don't overcook.
Drizzle glaze over donuts, and enjoy!