1 flax or chia egg (made by mixing 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water)
For the glaze:
1/2 cup powdered sugar
1/2 teaspoon pumpkin pie spice
2 teaspoons almond milk
Preheat your oven to 350 degrees. Place your donut trays on a baking sheet and set aside.
In a medium mixing bowl, combine the flour, coconut sugar, pumpkin pie spice, baking powder, and baking soda.
Stir in the pumpkin puree, coconut oil, almond milk, and a flax or chia egg.
Then, use a spatula to transfer the donut batter into a zip-top bag. This will allow you to pipe the batter into your donut trays.
Cut off the end of the plastic bag and pipe your batter into the donut trays. I like to do a double layer so the donuts bake up nice and fluffy. You should have enough batter for about 10 donuts.
Bake your donuts for 20-22 minutes, or until they are golden brown and a toothpick inserted in the side comes out clean. After you remove them from the oven, you can transfer them to a cooling rack, flipping them over as you pull them out of the tray (so the smooth bottom side is now on top).
While the donuts are cooling, it’s time to make your glaze. All you have to do is combine your powdered sugar, pumpkin pie spice, and almond milk in a small bowl. Whisk together until the glaze is smooth.
Glaze each donut and then you can serve them warm or at room temperature.
If you are not vegan, you can use a regular egg in this recipe.
Store any leftover donuts in a tightly-sealed container in the refrigerator for up to 4 days. Re-heat before serving.