Preheat oven to 350 degrees Fahrenheit

Spray a mini muffin pan with nonstick cooking spray and set aside.

In a large bowl combine the flour, sugar, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl combine the pumpkin, vegan butter, flax seeds, and water. Pour the wet ingredients over the dry ones and mix until they are well combined.

Spoon the dough into the wells of the muffin pan until they are 2/3 of the way full.

Bake for 15-17 mins or until a toothpick comes out clean.

Let the fritters cool for 5 mins and then remove them from the pan.

To make the icing mix together the powdered sugar, almond milk, and vanilla extract. Drizzle the icing over the fritters.