Preheat the oven to 350˚F (177˚C). Lightly grease a mini donut pan (If you have 2 pans, grease 2 pans.).
In a large mixing bowl with an electric mixer fitted with a paddle attachment, add vegetable oil, eggs, pumpkin puree, cinnamon, nutmeg, salt and baking powder. Beat until smooth.
Continue using a spatula, stir in the flour. Mix until smooth.
Spoon the batter into a pipping bag or Ziploc bag, fill the donut pan with batter all the way up to the rim.
Bake in the oven for about 13 – 16 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the donuts to a cooling rack and cool completely. If you have extra batter, clean and dry the donut pan. Lightly grease and repeat filling the pan.
For the glaze, in a medium microwave safe bowl, add chocolate chips, butter, corn syrup, and water. Microwave for 20 seconds. Stir with a spoon until smooth. If it’s not completely melted, put back in microwave and cook for another 5 seconds.
If using chocolate sprinkles, pour a good amount into a small bowl that can easily fit a donut. Dip the top of a donut into the chocolate glaze and then dip into the sprinkles. Transfer back to the cooling rack. Repeat with the rest. Let the donuts sit at room temperature for the glaze to set, about 30 minutes.