1. Prepare the Crust:

1. Preheat the oven to 350°. Grease two donut pans with non-stick spray. I like to use an oil spritzer with avocado oil.
2. Whisk the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large mixing bowl. Set aside.
3. Whisk together the pumpkin puree, oil, brown sugar, sugar, eggs, almond milk, and vanilla in a medium bowl.
4. Add the wet ingredients to the dry ingredients and whisk until combined.
5. Take a large zipped-top bag and fold down the top twice. Spoon the batter into the baggie. Unfold the top of the bag and close it with most of the air pushed out. Then, cut a small corner off of the bottom.
6. Pipe the batter into the donut pans, filling 3/4 full. Bake for 11-12 minutes. When done, the tops will bounce back when tapped with your finger and be golden brown.
7. Place the donut pans on a wire rack to cool for 2 minutes, and then remove the donuts to the wire rack to cool for another 10-15 minutes.
8. Sift the powdered sugar through a fine mesh strainer by gently tapping your hand against the side of the strainer over a large bowl. Set aside.
9. Make the brown sugar icing by adding the brown sugar, almond milk, and dairy-free butter to a saucepan and heating over medium heat. Stir until the mixture is smooth. Simmer for 1 minute, then remove from heat and whisk in the vanilla extract and powdered sugar. Allow to cool for 5 minutes.
10. Place the wire rack of donuts on a large baking sheet. Then, dip the tops of the donuts into the icing and place them back on the wire rack to set. If the icing gets too thick, you can add a little more almond milk to it.