Sift together the flour, baking powder, salt, & cinnamon. Add the brown sugar and mix well.
Add the nondairy milk, pumpkin, coconut oil, & vanilla and mix well.
Pour into a greased donut pan and bake 14-15 minutes until golden brown.
For the vanilla glaze:
Mix the powdered sugar, nondairy milk, & vanilla, and mix well until no lumps remain.
For the salted caramel sauce:
Add the brown sugar, butter, nondairy milk, and salt to a small saucepan. Bring to boil and let boil 1 minute. Remove from heat, add the vanilla, and stir continuously for 3 minutes.
Method 1: Add the vanilla glaze to a shallow bowl. Combine the caramel sauce and the 1/2 cup powdered sugar and mix well until no lumps remain (you may not use all of the caramel, so just add it gradually until it's the consistency you want). Drizzle the caramel glaze over the vanilla glaze, gently marble the two together, and dip the donuts.
Method 2: Add the vanilla glaze to a shallow bowl. Drizzle the caramel sauce over the vanilla glaze, gently marble the two together, and dip the donuts.