For the pumpkin spice donuts:

1. Preheat oven to 350°F (180°C) and grease a donut pan with vegan butter. Set aside.
2. Make the faxseed egg, mixing together the ground flaxseed and water in a small bowl. Set aside for about 10 minutes or until the mixture thickens and becomes gel-like.
3. In a large bowl, add the flaxseed egg, melted butter, pumpkin puree, almond milk, vanilla extract, applesauce, granulated sugar and brown sugar. Combine well.
4. In a separate bowl, combine together the sifted flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
5. Slowly start adding the flour mixture into the wet mixture. Stir as you go along. Mix until just combined. Don’t overwork the batter or it will produce a dense donut.
6. Transfer the batter to a large piping bag and pipe it into the greased donut pans, filling each cavity about up to 2/3 to 3/4 full.
7. Bake for 10-12 minutes or until the tops spring back when touched and a toothpick inserted into the donuts comes out clean.
8. Allow the donuts to cool in the pan for a couple minutes, then flip them out onto a cooling rack to finish cooling completely.

For the cinnamon glaze:

1. In a small bowl, stir all the ingredients until combined. Dip in the donuts into the glaze, sprinkle with a few pumpkin seeds and let cool for 20 minutes until the glaze is set.