Vegan Pumpkin Donuts with Maple Pumpkin Spice Glaze

0 Preheat oven to 350 degrees F. Grease/spray a donut pan thoroughly.
1 In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Whisk until well combined.
2 In a medium bowl, combine the coconut sugar, almond milk, pumpkin puree, vanilla, and apple cider vinegar. Whisk until well combined.
3 Add the wet to the dry. Use a spatula to stir until just combined. Careful not to over mix.
4 Spoon batter evenly in the donut pan. You can pour the batter into a baggie, cut one corner, and pipe it into the donut pan if you want too!
5 Bake for 13-16 minutes or until a toothpick inserted in the donuts comes out clean.
6 Let the donuts cool in the pan for about 5 minutes. Then carefully pop them out of the pan and set on a cooling rack to cool completely.
7 While the donuts cool, combine the powdered sugar, maple syrup, pumpkin pie spice, almond milk, and optional maple extract. Whisk until smooth. It will seem like there isn’t enough liquid, but just keep stirring and it will be nice and smooth. You don’t want a super runny glaze because it will just drip off your donuts.
8 Dip the donuts on the smooth baked surface (the side that was touching the pan) into the glaze. Put dipped donut back onto the rack and finish glazing the rest. Enjoy!
9 Donuts are best eaten day of, but will keep in an airtight container on the counter for 3 days (the glaze will just melt into the donuts once you cover it).