pumpkin doughnuts + maple glaze

You'll be unable to exercise moderation.  These doughnuts will render you powerless.  I mean, I hear that's a pretty common trait of pumpkin.

Now, I don't like to make a habit of bragging, BUT.  1.) These babies are delicious.  2.) It's the first day of fall.  3.) They're chock full of pumpkin and spice. They're practically begging to be made.   It's what Jesus would want.  

These are fail-proof and quick: bake in about 12 minutes and literally took less than 10 minutes to prep.  You'll need a doughnut pan and, if you're a smarty, you'll want to scoop the batter into a plastic bag to pipe into the pan to avoid a mega-mess.  (Can you tell I've done this before?)

pumpkin doughnuts + maple glaze

gluten-free, dairy-free 

1 ½ cups gluten-free flour mix (I love Pamela's)
1 ½ teaspoons baking powder (omit if it's already in flour mix)
1 teaspoon sea salt
¼ teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¾ cup granulated sugar
2 eggs
1/3 cup canola oil
1 cup of unsweetened canned organic pumpkin

For Maple Glaze
3/4 cup powdered sugar
3 tablespoons pure maple syrup

1. Preheat oven to 350 degrees. Grease a 6 count, non-stick doughnut pan with canola oil; Set aside.
2. In the bowl of a stand mixer, add the flour, baking powder, salt, xanthan gum, cinnamon, nutmeg, ginger, and sugar and mix on slow speed to combine.
3. Add the eggs, oil and pumpkin and mix on medium speed until thoroughly combined. The batter will be a thick cake batter-like consistency.
4. Pipe batter into prepared doughnut pan and bake 12-13 minutes or until doughnuts are lightly browned on top.
5. Let rest for two minutes then carefully turn doughnuts out of the pan to finish cooling.
6. Repeat with remaining batter.  
7. Dip cooled doughnuts into glaze and allow to set on a wire rack.  

Yield: 1 dozen doughnuts
*Recipe slightly adapted from Free Eats