• Preheat oven to 350 F.
• Grease the donut pan.
• In a medium-size bowl, add all dry ingredients.  Stir to combine.
• In a separate bowl, add plant-based milk, pumpkin puree, and vanilla. Stir to combine.
• Pour the wet mixture into the dry ingredients and add the melted coconut oil. Stir to combine.
• Add batter to a piping bag or use a plastic ziplock bag.  Cut the corner and pipe the batter into the donut pan.
• Bake for 10-11 minutes.
• Let cool for a couple of minutes and then remove from the pan.
• Let cool completely before adding maple glaze.
• Dip each donut in the glaze before serving.

Glaze:

• Powdered sugar (1 cup)
• 1-2 tablespoons maple syrup
• Lemon juice (or water) (2-3 teaspoons)
• A couple drops of maple extract (optional)

Mix.  It should be thick enough that it will stay on the donut.