Pumpkin Donuts With Glaze in 55 Mins

Instructions:

1. In a large bowl, combine the gluten-free flour blend, almond flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.
2. In a separate bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Gently stir the wet ingredients into the dry ingredients until just combined.
4. Allow the batter to rest for 30 minutes to ensure hydration and remove the gritty texture.
5. Transfer the batter to a piping bag and fill donut cavities about 3/4 full.
6. Bake at 350°F (175°C) for 12–15 minutes, or until the edges pull away slightly and the tops spring back when touched.
7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
8. Whisk together powdered sugar, maple syrup, milk, cinnamon, and a pinch of salt to create the glaze.
9. Apply the glaze to the donuts while they are still barely warm to create a semi-set shell.