In a mixing bowl, combine all the dry ingredients, from the flour to the salt.

Add in the oil, pumpkin puree and non-dairy milk and stir to combine.

Place a plastic gallon bag into a cup (see photos) and spoon the pumpkin donut batter into the plastic bag. Twist the top of the plastic bag so that all of the batter is concentrated in one corner of the plastic bag.

Cut the end off of the plastic bag and pipe the donut batter evenly among the 6 donut rounds. Gently bang the pan against something soft to even out the top of the batter.

Bake the donuts for 15-18 minutes or until risen and slightly golden brown.

Allow the donuts to cool for about 10 minutes in the pan before removing them and placing them on a wire rack to cool completely.

While the donuts are cooling, prepare the glaze. Place 1 cup of powdered sugar into a bowl and add in 1 tablespoon of non-dairy milk and stir well. Continue adding 1 teaspoon of milk at a time until you get a runny, but thick glaze.

Dip the donuts into the glaze one at a time and place them back on the wire rack, glazed-side up.

If desired, prepare the chocolate drizzle by adding a little bit of water some some chocolate hazelnut spread and mixing until a drizzle-able consistency forms. Using a spoon or the piping method used above, drizzle the glazed pumpkin donuts with the chocolate hazelnut spread.

Enjoy!