Heat over to 375 degrees. Coat two doughnut pans with Softened butter or non stick spray.
In a medium bowl, whisk together the flour, sugar, cinnamon, pumpkin spice, baking soda and baking powder.
In a large bowl whisk together the canola oil, eggs, vanilla extract, espresso and pumpkin puree until just combined. Whisk in dry ingredients.
Fill a piping bag with the batter and pipe it into the doughnut pan until each cavity is about 2/3 full.
Bake the doughnuts at 350F for 10-12 minutes, or until a toothpick inserted into the doughnuts comes out clean and edges slightly browned. Remove from oven and let cool
While they are cooling, mix confectioners sugar, cream and vanilla together until smooth.
Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze.