Preheat the oven to 175°C.

Grease each cavity of your non-stick doughnut tray with coconut oil (for crispy edges on your doughnuts).

Place the cashew butter, coconut oil and maple syrup in a medium bowl and carefully whisk together until fully combined with no more lumps.

Add remaining dry ingredients, coconut sugar, almond meal, oat flour, baking soda, pumpkin spice and salt. Stir and then finally add almond milk to combine to form the batter.

Divide your batter into the doughnut moulds and bake for 16 minutes. Do not overfill the moulds.

Remove from the oven and let the doughnuts sit in the baking tray for 5 minutes. Transfer to a wire rack to cool completely.

Combine cashew butter and hot water to form a paste, then add maple syrup and pumpkin puree, stir until it forms a luscious and glossy glaze.

Once your doughnuts have cooled completely, dip into the glaze and sprinkle with extra ground pumpkin spice.