Step 1

Preheat your oven to 180°C.

Step 2

In a large jug, combine plant milk and lemon juice, stir and set aside for 10 minutes.

Step 3

In the meantime, mix the flour, baking powder and salt in a large mixing bowl.

Step 4

Whisk the pumpkin puree, maple syrup, and coconut oil into the curdled plant milk and stir to combine.

Step 5

Mix the wet ingredients into the flour mix until well combined. Divide the batter between 9 of the silicone donut holes. Place the silicone donut tray onto baking trays to make them easier to transfer. Gently tap them onto the kitchen surface to remove any air holes in the batter.

Step 6

Bake the donuts in the oven for 15-18 minutes or until golden.

Step 7

Remove from the oven and allow for the donuts to cool down before removing them from the silicone tray and adding the glaze.

Step 8

To create the glaze, whisk together the sugar, vanilla extract and aquafaba with an electric whisk until smooth. Dip each donut into the glaze and allow for them to rest for 1 hour for the glaze to harden.

Step 9

Enjoy the donuts once the glaze has set or store them in the fridge for up to 3 days. They are fluffiest served fresh!