Preheat oil in a large Dutch oven to 375 degrees F.
Whisk dry ingredients together in a large bowl.
Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.
Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.
Recipe courtesy of The Neelys