For the cinnamon nuts, pre heat the oven to 180°C and line a baking tray with baking paper or a baking mat.
Loosen the egg white with a fork for 1 min.
Stir in the sugar, cinnamon and pecan nuts.
Spread the mixture out on the lined tray and bake, 20-25 mins until crisp.
Allow to cool and chop finely.
For the doughnuts, cream the butter and sugar together, 1 min.
Whisk in the pumpkin puree, eggs, buttermilk, nutmeg, cinnamon, allspice and salt.
Stir in the flour, cover and refrigerate, 30 mins.
Turn the dough out onto a lightly floured surface.
Dust the top of the dough with flour as well.
Using your hands, pat the dough into a thickness of 2cm.
Using a 5.5cm round cutter, dusted in flour, cut out 18 rounds and remove the center of each round with a 2.5cm round cutter, also dusted in flour.
Widen the center of each doughnut by pressing your finger through each hole.
Heat the oil for deep-frying to 180°C.
Fry the doughnuts off in batches for 2-3 mins until golden and crisp.
Remove with a slotted spoon and drain on kitchen paper.
Allow to cool for 10 mins.
For the glaze, whisk all of the ingredients together.
Dip the tops of each doughnut into the glaze and allow the excess to drip off by placing the doughnuts on a cooling rack that is set over a baking tray.
Add a sprinkling of nuts over each doughnut and allow to set or eat straight away.
TIP: For minimum wastage, fry off all of the doughnut holes that has been cut out when preparing the doughnuts, fry them off in batches for 1-2 mins and dust in cinnamon sugar.