Pumpkin, spice, and maple glaze. YUM! And nobody would ever guess these are GLUTEN FREE!  Go ahead and make them with plain flour if you must but there is no compromise on flavor when made with gluten free baking mix.  The batter took about 5 minutes to whip up and I baked these little gems in my Sunbeam Donut Maker in 6 minutes.

For the donuts:

• 1 stick melted butter
• 3 large eggs
• 1 1/2 cups sugar
• 1 14 oz can pumpkin (1 1/2 cups)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 Tablespoons King Arthur Gluten Free Baking Mix
• 2 teaspoons vanilla

In a large bowl combine the butter, eggs, sugar, pumpkin and spices.  Add the baking mix, salt, and baking powder and stir until combined. Add the vanilla and combine.  Preheat donut maker according to manufacturer’s instructions.  Spray surface with cooking spray if desired. Add enough batter to fill the bottom portion of each donut form. Close lid and cook donuts approximately 6 minutes.  Remove donuts and place on a wire rack with wax paper underneath (or paper towel or cookie sheet).  Have glaze prepared and drizzle it over hot donuts.  Glaze will ooze and drip off donuts.  I turned donuts over and glazed the other side.  Sprinkle fresh glazed donuts with finely chopped nuts if desired.

For the glaze:

In a medium sized bowl combine:

• 1 cup powdered sugar
• 1 cup brown sugar
• 1/2 stick soft butter
• 1 teaspoon vanilla
• 1 teaspoon maple flavor
• 1/4-1/2 cup real maple syrup
• 1/2 cup chopped walnuts or pecans (optional for sprinkling on top of freshly glazed donuts)

Combine sugars, butter, vanilla, and maple flavoring.  Beat on low speed with mixer to combine ingredients.  Start with 1/4 cup maple syrup and slowly pour into icing mixture while beating on low speed.  Add up to 1/4 cup more maple syrup if needed to achieve a spreading consistency.

Makes approximately 18-20 3″ donuts.

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Tags: donuts, Gluten Free, maple, pumpkin