Preheat the oven to 350F. Grease two 6 well donuts pans.

In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, and salt. In a medium bowl, whisk together the pumpkin, brown sugar, eggs, and butter. Add the wet ingredients to the dry and use a large silicone spatula to mix them together. If the batter seems too stiff, add heavy cream, one tablespoon at a time until the batter is thick but not stiff.

Scoop the batter into a gallon sized resealable bag. Lay the bottom of the bag flat on counter and scoop the batter directly to the bottom. Close the bag and cut a ¾ inch piece of off the bottom corner. Pipe the batter into each well, filling the cavities ¾ full. Bake the donuts for 9-11 minutes, testing to see if they are firm to the touch and a skewer comes out clean. Turn out the donuts onto a cooling rack and cool until completely cooled.

Coat the donuts in either one of the two toppings.

In a shallow bowl, mix together all the topping ingredients except the butter.

Brush each donut in some of the butter and then roll it in the brown sugar mixture until coated on all sides.

In a medium saucepan, mix together the butter, brown sugar, and maple syrup. Bring the mixture to a boil over medium heat and let bubble for 2 minutes. Take it off the heat and let cool for 3-4 minutes.

Add the butter mixture, vanilla, and 1 ½ cups of confectioners' sugar to a large bowl. With a hand mixture, beat the icing until smooth. The icing should flow but be able to cover the donuts with thick coating. Dip a spoon in the icing and see if it coats the spoon. Add more confectioners' to the icing if it's not thick enough.

Dip the top of each donut into the icing, giving it a twist as you pull it out and then set them aside for the icing to harden.