Pumpkin Spice Doughnuts with Chocolate Whiskey Glaze

Doughnuts:

• 3 2/3 cups all-purpose flour plus more for dusting
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp cloves ground
• 1 cup sugar
• 3 tbsp butter room temperature, unsalted
• 1 egg large
• 2 egg large yolks
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup pumpkin puree canned
• canola oil for deep-frying, about 3 to 4 cups. (You can reuse this oil up to 4 additional times. Allow to cool and strain through cheese cloth back into original container.)

Glaze:

• 1/2 cup butter unsalted
• 1/4 cup milk whole
• 1 tbsp light corn syrup
• 2 tsp vanilla extract
• 4 oz bittersweet chocolate chopped
• 2 cups Icing confectioners' sugar, sifted
• 1 tbsp whiskey optional