Pre-heat oven to 350 degrees.
Mix all dry donut ingredients, then add wet ingredients and mix until just combined.
Scoop donut batter into a piping bag or Ziploc bag and cut off the tip of the bag so you get about a 3/4" opening. Pipe the batter into a silicone donut mold, filling the mold about 3/4 of the way to the top.
Bake for 18 minutes or until a toothpick inserted into the thickest part of the donut comes out clean. Remove donuts from the silicone mold and place on a cooling rack.
While the donuts bake, prepare the frosting. Whisk very soft cream cheese, powdered sugar, and almond milk (start with just 1 tsp almond milk and add more if needed) until smooth. You want the frosting to still be thick enough that it holds some of it's form as you remove the fork (or whisk) from it - you don't want it to be runny and glaze-like.
After the donuts have cooled, dip them into the frosting. You may need to help this process along with a spatula. Sprinkle crushed Oreos on top of wet frosting. Allow the frosting to set up for 30 minutes to an hour - you can speed it along by putting the donuts in the refrigerator.
You can also make these as mini-donuts in an air-fryer: put the batter into these molds and air fry them at 350 degrees for 7 minutes.