Preheat your oven to 180°C and lightly grease your donut pan.
In a large bowl, whisk flour, baking powder, baking soda, pumpkin spice, and salt.
In another bowl, mix pumpkin purée, coconut sugar, milk, oil, vinegar, and vanilla until smooth.
Combine wet and dry ingredients; stir gently until just mixed.
Spoon or pipe the batter into your donut pan, filling each mold about ¾ full.
Bake for 18–20 minutes, or until golden and springy to the touch.
Let donuts cool for 10 minutes on a rack.
In a small bowl, whisk powdered sugar, maple syrup, milk, and cinnamon until silky smooth.
Dip each donut into the glaze, let the excess drip off, and admire your masterpiece.
Eat warm, take a deep breath, and pretend it’s 10°C outside — even if it’s not.
