In a mixing bowl, whisk together the flour, baking powder, sugar, salt, and spices until well combined.
In a separate bowl, mix the pumpkin puree, eggs, milk, and melted butter until smooth.
Pour the wet ingredients into the dry mixture and gently fold until just combined, being careful not to overmix.
Preheat your oil in a deep pot to 175°C (350°F). Use a thermometer to maintain the temperature.
With a doughnut cutter, cut out the doughnuts from the dough and place them on a floured surface.
Fry the doughnuts in batches, about 2-3 minutes on each side, or until golden brown and cooked through; the texture should be soft yet slightly firm to the touch.
Remove the doughnuts and place them on a cooling rack to drain excess oil for about 5 minutes.
Drizzle the date caramel over the warm doughnuts and, if desired, dust with powdered sugar and sprinkle with chopped nuts for extra crunch.
Serve immediately or allow to cool before storing in an airtight container.
