Preheat oven to 350 degrees F. Lightly grease mini donut pan with cooking spray or vegetable oil. Prepare a piping bag with a small round tip.
Sift together flour, baking powder, salt, cinnamon, and pumpkin spice powder. Set aside.
In a large bowl, beat together sugar and egg until thick and light in color.
Add dry ingredients to sugar egg mixture. Mix until combined.
Whisk together oil, milk and paste paste. Add to batter in two additions until incorporated. Let batter stand for 3-5 minutes to thicken.
Transfer batter to prepared piping bag. Pipe batter into donut pan filling each mold a little over half full. Bake 10-12 minutes. Let cool in pan for 2 minutes before unmolding. Let cool on rack until ready to decorate.
In a small bowl, mix together all the ingredients. Stir until smooth and thick. Add additional confectioner’s sugar if necessary.
Dip tops on donut into the glaze. Decorate. Let cool on rack to set glaze.
If glaze hardens too fast, microwave at 10 second intervals until fluid.