• Preheat oven 350ºF. Position a rack in the center of the oven. Spray a donut pan with baking spray and set aside.
• In a large mixing bowl, stir together the flour, baking powder, salt and spices; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix oil, brown sugar, egg, vanilla, pumpkin and milk until combined. You could also mix the entire thing by hand with a wooden spoon.
• Slowly add in the dry ingredients and mix until combined. Stop 1/2 way in the process to scrape the sides of the bowl with a spatula and incorporate it well.
• Using a pastry bag, fill each donut cup with the batter. Fill almost to the top. Bake 12-15 minutes, or until donuts spring back when gently pressed.
• Turn donuts out onto a wire rack and allow to cool for a few minutes.
• While the donuts are cooling, make the maple glaze.

For the maple glaze

• The icing is optional. Add powdered sugar in a bowl and stir in maple syrup and unsweetened almond (or coconut milk ) until the desired consistency is reached.
• To test the consistency, let the glaze pour off the spoon. The glaze should fall into a ribbon and hold the shape for a few seconds before melting back into the glaze.
• If the glaze is too thick, add a drop of almond milk or water, and test again. If the glaze is too runny, add a little more powdered sugar. Optional: garnish with chopped pecans (or whatever chopped nuts you like) or even sprinkles. Enjoy!