Pumpkin Coffee Cake Donuts (vegan + gluten-free)

Preheat your oven to 350 degrees. Spray a donut pan with cooking spray and set aside.

In a large mixing bowl, make your flax egg and let it sit for 5-10 minutes.

Once the flax egg thickens, add in the remaining donut ingredients and stir until just combined. The batter should be thick!

Spoon or pipe the batter into 6 donut molds.

In a small bowl, combine the crumble ingredients then evenly distribute the topping over each donut.

Bake at 350 for about 14-15 minutes.

Let cool in the pan for 20 minutes before inverting onto a cooling rack.

Top with EITHER glaze option!

Best kept in the fridge for up to 5-7 days!