In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, ginger, and nutmeg.
In a small bowl, mix the non-dairy milk, pumpkin puree, melted coconut oil, grated ginger, vanilla extract, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine. Don't over mix.
Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.
Bake for 10 minutes.
Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
Remove the doughnuts from the pan and place on a cooling rack.
While the doughnuts are cooling, make the sugar spice topping:
Add the sugar to a small bowl, add cinnamon and ground ginger and mix together.
When the doughnuts have fully cooled, one at a time, brush the tops with a little of the melted coconut oil and dip each one into the sugar topping until the top is coated. Repeat with all the doughnuts.
Before making this recipe, please read recipe notes below and FAQ above for helpful tips to ensure your pumpkin doughnuts are a success.
If you are making the vegan only version, only use 1/2 cup of the non-dairy milk.
If you are making the vegan gluten-free version, it's important to know that every gluten-free flour blend uses different ingredients and ratios. Results will always vary when different flours are used. I have never used any other brand of flour to make these doughnuts, other than Bob's Red Mill 1 to 1 Baking Flour (the one in the blue bag you see in the link, NOT the red bag), so please know that your results may not be the same as mine if you substitute with a different gluten free flour.
Coconut flour will NOT work in this recipe.
Brown sugar can be used instead of coconut sugar in the doughnut batter.
A piping bag is recommended for getting the batter into the pan. If you don't have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. If you don't have either, carefully spoon the batter into each doughnut cavity.
It's best to eat the doughnuts the same day they were made, but if you have leftovers, refrigerate them and eat within the next day or so.
Nutrition info is based on 1 vegan gluten-free doughnut and is only to be used as a rough guide. Calorie count for 1 doughnut using the vegan only recipe is 192 calories. Click to learn how nutrition info is calculated on this website.