1/2 cup whole wheat flour

1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin spice

1/4 tsp salt

1/2 cup soy milk

1 tsp apple cider vinegar

1/2 cup granulated sugar

1/2 cup pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

2 tbsp neutral oil (canola, vegetable, or melted coconut)

1/2 cup powdered sugar (for glaze)

2 tbsp maple syrup (for glaze)

1–2 tbsp soy milk (for glaze)

Pinch of sea salt (for glaze)

2 tbsp vegan butter (for cinnamon sugar coating)

1/4 cup granulated sugar (for cinnamon sugar coating)

1 tsp ground cinnamon (for cinnamon sugar coating)

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Preheat oven to 350°F (175°C) and lightly grease a donut pan.
In a large bowl, sift together whole wheat flour, all-purpose flour, baking powder, baking soda, pumpkin spice, and salt.
In another bowl, whisk soy milk and apple cider vinegar. Let sit for 1 minute.
Add sugar, pumpkin puree, vanilla extract, and oil to the wet mixture and whisk until smooth.
Pour wet ingredients into dry ingredients and stir until just combined.
Transfer batter to a piping bag or zip-top bag, pipe into 6 donut wells.
Bake for 10–12 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
For maple glaze: sift powdered sugar into a bowl, whisk in maple syrup, 1 tbsp soy milk, and salt. Adjust soy milk for consistency. Dip or spoon glaze over donuts and let set 15 minutes.
For cinnamon sugar coating: melt vegan butter, brush over donuts, and roll in cinnamon sugar mixture until coated.