Step 1

Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).

Step 2

Whisk the oat flour, all of the ground spices, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, pumpkin, sugar, and milk together, until the sugar has dissolved. Add the wet ingredients to the center of the dry ingredients and combine.

Step 3

Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 3-5 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.

Step 4

Whisk the sugar, pumpkin, lemon juice, salt, and 1 teaspoon of milk together in a small bowl, until the sugar has dissolved. If the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.

Step 5

dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 3 days.