Lightly spray two standard doughnut pans with non-stick cooking spray and set aside (alternatively, if you only have one pan, bake in 2 batches, letting the pan cool in between.)
In a large bowl, whisk together the oil, eggs, brown sugar and pumpkin puree until smooth.
Add the BakeGood Almond Flour Blend, pumpkin spice, BakeGood Baking Powder and salt and stir until combined.
Add the donut batter to a piping bag (or a Ziploc bag), snip the tip and fill the prepared donut pan wells with the batter, filling nearly to the top. Tap the pans against the counter a few times to release any air bubbles.
Preheat the oven to 350°F while the donuts rest in the pan for 10 minutes.
Bake for 10 minutes, or until the top is firm to the touch and a toothpick inserted into the center comes out clean.
Remove the donuts from the oven and let cool for 3-5 minutes. Unmold onto a wire rack and cool completely.
For the icing:
whisk the icing ingredients together until smooth. It should be a thick but pourable mixture; add a little more water if needed. Dip the donuts into the icing, letting the excess fall back into the bowl, and place on a wire rack to let the icing set.
Donuts are best eaten fresh but can be stored at room temperature for up to 2 days.
*If you don’t have pumpkin pie spice, use all cinnamon or make your own pumpkin spice blend. Homemade pumpkin pie spice: 1 teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + ¼ teaspoon ground ginger + pinch ground cloves.
No donut pan? Mini bundt cakes or even mini muffins can work just as well.