• Preheat the oven to 350°F.
• Lightly grease standard donut pans. If you don't have donut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
• Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
• Add the flour, stirring just until smooth.
• Fill the wells of the donut pans about 3/4 full; use a scant 1/4 cup of batter in each well. Use a small spatula, spoon or knife to smooth over the donut sealing the 'seam' where the dough may have overlapped when you were putting it in the pan.
• If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
• Bake the donuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
• If you're making muffins, they'll need to bake for 23 to 25 minutes.
• Remove the donuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the donuts are baking, prepare your glaze

• Whisk chai spice, cream, and powdered sugar together in a small bowl
• When donuts are cool, dip them in the glaze or drizzle the glaze over them...or a combination of both!