Preheat your oven to 325 degrees and lightly grease 2 doughnut pans (the recipe will make about 10 doughnuts so plan accordingly.

Whisk together the flours, salt, baking soda, and spices. In a separate bowl whisk together the milk, pumpkin, vanilla, vinegar, and syrup until smooth, then combine it with the dry ingredients. Mix until you have a smooth and thick batter. At this point I’ll add the batter to a ziploc bag and snip off the corner so that I can pipe it into the doughnut pan molds but you can also do this with a spoon. Fill the molds no more than 2/3 full/high. Once you’ve used up all the batter, smooth the tops with your finger. Bake the doughnuts for 15 to 17 minutes in a 325 degree oven. The doughnuts are ready when the edges are golden and the tops spring back when touched. Cool the doughnuts completely on a rack before glazing.

To make the glaze, whisk together the cashew butter, powdered sugar, vanilla, salt and 2 tbsp of the plant milk. If it seems too thick, add a bit more plant milk until you get a pour-able glaze. Either dunk each doughnut top into the glaze or drizzle it on top with a spoon. Sprinkle with chopped pumpkin seeds if you like.

Best if enjoyed within 1-2 days.