Lightly grease a 6 hole donut pan with vegan friendly oil/spread and place to one side.
Preheat you oven to 180C/350F/Gas mark 4.
In a medium sized bowl add in the sugar, vegetable oil, almond milk and pumpkin puree. Mix everything until very well combined.
In another medium sized bowl add in the flour, baking powder and spices and whisk everything gently together.
Pour the dry into the wet and with a gentle hand mix together.
Spoon the mixture into your donut pan and pop it in your hot oven and bake for 15-17 minutes. They should have a lovely dark caramel colour to them.
Once baked through, take the pan out of the oven and allow them to cool for 5 minutes before transferring them to a wire rack to fully cool down.
If you want to coat them, on a small plate combine the sugar and cinnamon.
Melt the coconut oil in the microwave for 30 seconds and then brush a thin layer on the donuts then dip to cover the donuts in cinnamon sugar.
Repeat until all the donuts are covered. Should your coconut oil start to harden just pop it back in the microwave for 10 seconds.
Kept in an airtight tin these donuts should last for 5 days. If you want to freeze them place them in the freezer before you coat them in the cinnamon sugar and use within 2 months.