Pumpkin Donuts with Cinnamon Sugar

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, pumpkin pie spice, cinnamon, baking soda, and salt until no clumps remain.
2. In a separate bowl, beat the eggs, pumpkin purée, oil, and vanilla extract until the mixture is smooth and velvety.
3. Fold the wet ingredients into the dry ingredients, mixing until just combined.
4. Grease a 12-count donut pan thoroughly with cooking spray.
5. Transfer batter to a piping bag and fill each cavity about 3/4 full.
6. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the tops spring back when touched.
7. Let donuts cool in the pan for 5 minutes before transferring them to a wire rack.
8. Mix the coating sugar, cinnamon, and melted butter, then toss the warm donuts in the mixture to create a fused crust.