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Preheat oven to 350˚F.
Lightly grease 2 doughnut pans and set aside.
Pour oil, eggs, sugar, and pumpkin puree into a large mixing bowl and whisk together.
In another bowl whisk together flour, baking powder, cinnamon, and salt.
Pour flour mixture into pumpkin mixture and whisk together.
Pour ½ batter into a re-sealable, gallon sized plastic bag and make a small cut through on of the bottom corners (creating a makeshift piping bag), or use a piping bag. Pipe batter into each of the donut pan wells, filling each nearly to the top.
Bake doughnuts for 17 to 19 minutes or until a toothpick comes out clean when inserted into the center of the donut.
Remove from heat and transfer donuts to a cooling rack. Allow donuts to cool completely. Repeat baking steps for remaining batter.
Maple Glaze: Combine all ingredients into a mixing bowl and whisk together until thick and smooth.
Dip tops of donuts into maple glaze, shaking off excess. Dip glazed donut into toasted coconut flakes, gently shaking off any excess. Place donuts baking onto cooling rack, glaze side up. Allow glaze to set before serving.