1 3/4 C. whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup canola oil
1/2 cup well-shaken buttermilk
1/4 cup packed brown sugar
3/4 cup pumpkin puree
1 tsp vanilla
For the glaze:
1/4 cup confectioners' sugar
1-2 T. almond milk or water
Preheat oven to 350. Spray a donut pan with non-stick cooking spray.
In a medium bowl, combine all the dry ingredients (flour through spices). In a separate bowl, combine oil, buttermilk, brown sugar, egg, pumpkin, and vanilla, whisking to combine.
Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fill the donut pan with batter, filling each one 2/3rds full.
Bake for 10-12 minutes or until a toothpick inserted in the center of one of the donuts comes out clean. Let cool while you make the glaze.
For the glaze, sift confectioners' sugar into a small bowl. With a whisk or fork, whisk the almond milk (or water) until smooth, adding more liquid as needed to reach your desired consistency.
Drizzle the glaze over the warm donuts. If you don't want it to absorb as quickly, wait until the donuts have cooled completely before icing.