Preheat oven to 350 degrees. Spray donut tin, set aside.

In a large mixing bowl, combine the pumpkin puree, dairy-free milk of choice, avocado oil, and vanilla extract. Whisk together. Stir in the cake mix and warm water. Fold in the grated zucchini.

Spoon the batter into the prepared donut tin. Fill each donut hole 1/2 full. They will rise as they bake.

For a 12 count donut tin, bake for 12 minutes. Remove from oven. Flip over to remove donuts. Place on a cooling rack.

Refill donut tin and repeat step 4.

Let donuts cool completely. Drizzle with frosting. Serve.

In a small bowl, combine the powdered sugar and one tablespoon of water. Stir. Add one tablespoon of water at a time until frosting has reached a thin enough consistency to drizzle over donuts.