Preheat oven to 350F. Grease two donut pans with coconut oil.
In a large bowl, combine dry ingredients (whole wheat pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and brown sugar.)
1 2/3 cup whole wheat pastry flour, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground cloves, 1/3 cup dark brown coconut sugar
In a medium bowl, combine wet ingredients (maple syrup, pumpkin, eggs, vanilla, and melted coconut oil) by whisking until fully incorporated.
1/3 cup dark brown coconut sugar, 1/3 cup maple syrup, 2/3 cup pumpkin puree, 2 large eggs, 1 tsp vanilla, 1/2 cup coconut oil
Add wet ingredients to dry ingredients, do not overmix.
Add batter to a zip-lock bag or piping bag, cut off the tip, pipe batter into donut holes, filling each way 3/4 the way full. Use a spoon to smooth out the batter.
Bake for 18-20 minutes, spinning pan around halfway through to ensure even cooking.
Let cool for 10 minutes. Refrigerate for 20-30 minutes before glazing.
Make the glaze by combing powdered sugar, maple syrup, melted butter, and milk. (See note about obtaining desired consistency of the icing.)
1/2 cup powdered sugar, 1 tbsp maple syrup, 1 tbsp butter or vegan butter, 1-3 tsps almond milk
Dip donut in glaze, or use a spoon to spread the glaze over the top. Return donuts to the fridge to allow the glaze to set. Store in the refrigerator for up to a week.