Ingredients:
2 Cups Flour
1 Cup Brown Sugar
2 teaspoons Pumpkin Pie Spice
1 1/4 teaspoon Cinnamon
1/2 teaspoon Salt
1 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 Tbsp Arrowroot Powder 
1 Cup Almond Milk 
1/4 Cup Applesauce 
1 teaspoon Vanilla Extract 
3/4 teaspoon Apple Cider Vinegar 
6 Tablespoons Earth Balance
1 Can Pumpkin Puree 
Baking Spray

Directions:

1. Heat oven to 400.

2. In a large bowl, blend Flour, Sugar, Pumpkin Pie Spice, Cinnamon, Salt, Baking Powder, Baking Soda and  Arrowroot. Then add remaining ingredients except Baking Spray of course and blend with an electric hand held mixer until smooth.

3. Once your dough is thoroughly mixed and has formed a paste, spoon your dough into either a pastry bag or a cupcake decorating gun and attach the largest tip.

4. Spray your mini donut pan. Fill your doughnut rings 1/2 way with dough.

5. Bake for 4 to 6 minutes or until the tops of the donuts spring back when you touch them. Keep in mind the bottom of the doughnut will be more golden than the top and there might be little air bubbles in the there but you can kinda hide them with the glaze. Put them on a wire rack to cool. Meanwhile, make the Apple Glaze.
 
Apple Glaze:
Ingredients:
1 Cup Powdered Sugar
1 Tablespoon Almond Milk
1-2 teaspoons Apple Juice
1/2 teaspoon Vanilla Extract

Directions:

1. In a small bowl, whisk all the ingredients except Apple Juice until blended.

2. Then add the first teaspoon of Apple Juice and blend with the whisk. The Sugar will start to dissolve. Keep whisking the glaze to break up any clumps. If the glaze seems took thick add a tiny bit more Apple Juice till you like the constancy. Remember you want to be able to brush the glaze over your donuts but not so liquified to the point it won’t dry to create a nice “shell”. 

3. Then brush the glaze over your donuts or dip our donuts in the glaze and let dry on a wire rack.

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Ingredients:
1/2 c. sorghum flour 
1/2 c. Brown rice flour 
1/4 c. potato starch (not flour)
1/4 c. arrowroot powder
1/2 tsp xanthan gum
2 tsp baking powder
1/2 c. brown sugar
1/4 tsp salt
1/4 tsp nutmeg
 1/2 c. non-dairy milk + 1/2 Tb apple cider vinegar 
 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, mixed until frothy
 1/4 c. coconut oil, melted
 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients together until fully combined.

3. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated. 

4. Grease a mini donut pan.

5. Place 1/2 batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the pan. The more intact the dough comes out, the better the results in the end.

6. Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.

7. Fill a bigger ziploc baggie with either powdered sugar (1/2 c.)  or cinnamon (1 Tb) and sugar (1/2 c.) mix. Place 4 donuts at a time into baggie while still warm and gently shake until all donuts are completely covered in a topping.

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