Ingredients

• ¾ cup Cane Sugar
• 6 Tbsp room temperature unsalted Butter (85 g)
• 1 Egg (50 g)
• 1 ½ cups Gluten Free 1-to-1 Baking Flour (225 g)
• 1 ½ tsp Baking Powder (6 g)
• 1 Tbsp Pumpkin Spice
• ¼ tsp Kosher Salt
• ¾ cup Pumpkin Puree (185 g)

• 1 cup Powdered Sugar (100 g)
• 1 Tbsp Maple Syrup (20 g)
• ½ tsp Cinnamon
• 1 Tbsp Milk (to desired texture) (14 g)

Instructions

1. Preheat oven to 350°F. Spray a six-cavity donut pan with oil.
2. In a large bowl cream together sugar and butter until light and creamy, 3–4 minutes. Add egg and mix until combined.
3. In a separate bowl whisk together flour, baking powder, pumpkin spice and salt.
4. Add flour mix and pumpkin puree to the sugar mixture and mix thoroughly until combined.
5. Portion half of the donut mix into prepared donut pan, filling molds about ¾ of the way. Bake for 15 minutes until golden brown. Let cool 5 minutes, then remove from pan to cooling rack. Repeat to use up the remaining batter.
6. While donuts are cooling, whisk together powdered sugar, maple syrup, cinnamon and milk. If the glaze is too thick, add 1 teaspoon of milk at a time to thin.
7. Dip cooled donuts in glaze and place on cooling rack to set. Glaze will harden slightly.