• Preheat oven to 350°

  Lightly spritz non-stick donut pans with cooking spray. If your donut pans are not non-stick then use a thin layer of Crisco and flour on each portion.

Flax Egg and Sour Milk

• Add the ground flaxseed to the warm water and set aside for 5 minutes
• Add the apple cider vinegar to the plant milk and set aside for 5 mninutes.

Dry Ingredients

• To a large mixing bowl, add the flour, sugars, cornstarch, pumpkin pie and cinnamon spices, baking soda and baking powder, and salt. Mix well ensuring no clumps remain. Set aside.

Wet Ingredients

• Add the oil, vanilla, and pumpkin puree to a small-sized mixing bowl. When the sour milk and flax egg have been working for five minutes, add to the wet ingredients. Mix well.

Finishing, Baking ,and Cooling

• Make a "well" in the center of the mixed dry ingredients and add the mixed wet ingredients all at once. Mix well with a large spoon, scraping up the bottom and sides. Once everything is mixed in then stop. Don't overman.
• Put about 3/4 cup mix in a pastry bag to fill the donut pans, one at a time. Only fill till about half full. Repeat with more mix in the pastry bag. The bags tend to get messy so I use disposable bags and just use a new one each time. You could also use a food baggie.
• I use two six-place pans at once. You will have enough mixture too make 18 donuts. Either set the mixture aside and make more later, freeze it, or make yourself a little muffin or two with the extra!
• Bake for 13 - 16 minutes in a 350° oven. They are finished when they spring back when lightly touched.
• Allow to cool in the pan on a baking rack for about 10 minutes. Carefully turn upside-down to remove. Continue cooling until completely cooled before icing.

  See topping suggestions in the notes below.