Whisk together the flour, baking powder, pumpkin pie spice, salt and baking soda in a bowl. Use an electric mixer to combine the eggs, pumpkin puree, sugar, buttermilk, brown sugar and butter.

Beat until a smooth, wet blend is formed.

Mix the dry ingredients into the wet ingredients in batches. Do not overwork the gluten.

Wrap the dough in plastic and chill for at least 3 hours. This critical resting phase hydrates the flour and solidifies the fats, making the soft dough manageable for rolling.

Unwrap the chilled dough onto a generously floured work surface.

Using a heavy wooden rolling pin, roll the dough to an even ½-inch thickness.

Use a stainless steel donut cutter to punch out the donuts and holes. Transfer the cutouts to a parchment-lined baking sheet. Re-roll the scraps gently to use all the dough.

Pour 2 inches of canola oil into a deep, heavy-bottomed skillet or Dutch oven.

This should be less than half of the depth of the pan as oil expands when heated. Heat the oil over medium-high heat until it reaches a strict 365° to 375°.

Carefully lower the donuts into the hot oil in batches to avoid dropping the temperature. Fry until deep golden brown on the bottom, then flip and brown the second side, about 1 to 2 minutes total per donut.

Transfer the fried donuts to a paper towel-lined baking sheet or wire rack to drain.

For the Spiced Sugar: Whisk the granulated sugar, cinnamon, and nutmeg in a shallow bowl. Toss the warm donuts directly in the sugar to coat.

For the Maple Glaze: Whisk the confectioners' sugar, maple syrup, and heavy cream in a small bowl until a thick, glossy glaze forms. Dip the top half of the cooled donuts into the glaze and allow to set on a wire rack.